Homemade Fig and Apple Chutney – Sweet, Spiced & Perfect for Cheese Boards

🎉 Introduction

This Homemade Fig and Apple Chutney is the ultimate condiment to elevate your cheese boards, sandwiches, or roast dinners. It’s a rich, sweet-tart, spiced preserve made with plump figs, crisp apples, onions, vinegar, and warming spices that cook down into a thick, glossy chutney.

It’s surprisingly easy to make, keeps beautifully, and is a brilliant way to use seasonal fruit. Whether you spoon it over goat cheese, serve it alongside pork chops, or tuck it into grilled cheese, this chutney will instantly make any meal feel gourmet.

🧰 Equipment Needed

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Knife
• Cutting board
• Sterilized jars with lids
• Ladle and funnel
• Clean towels

🛒 Ingredients

• 2 cups dried figs, stemmed and chopped
• 3 medium apples (about 3 cups), peeled, cored, and diced
• 1 medium onion, finely chopped
• 1½ cups apple cider vinegar
• 1 cup brown sugar, packed
• ½ cup raisins or sultanas
• 2 tbsp fresh grated ginger or 1 tsp ground ginger
• 1 tbsp mustard seeds
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ½ tsp ground allspice
• 1 tsp salt
• ½ tsp freshly ground black pepper
• Optional: 1 small red chili, finely diced, for heat

👩‍🍳 Directions

Step 1. Prepare Ingredients

• Chop dried figs into small pieces.
• Peel, core, and dice apples.
• Finely chop onion.

Step 2. Combine in Pot

• In a large heavy-bottomed pot, add:
  • Chopped figs
  • Diced apples
  • Onion
  • 1½ cups vinegar
  • 1 cup brown sugar
  • ½ cup raisins
  • Ginger, mustard seeds, cinnamon, cloves, allspice, salt, pepper
  • Optional chili for heat

Step 3. Cook the Chutney

• Bring mixture to a boil over medium-high heat, stirring frequently.
• Reduce heat to low and simmer uncovered for 45–60 minutes, stirring occasionally to prevent sticking.
• Chutney is done when thick, glossy, and coats the back of a spoon.

Step 4. Taste & Adjust

• Taste chutney; adjust seasoning by adding more salt, vinegar, or sugar to balance flavors.

Step 5. Jar the Chutney

• Ladle hot chutney into sterilized jars, leaving ¼-inch headspace.
• Wipe rims, seal with lids, and let cool to room temperature.
• Store in refrigerator for up to 3 months or process in a water bath for long-term storage.

🍽️ Servings & Timing

• Yield: ~4 half-pint jars
• Prep time: 15 minutes
• Cook time: 1 hour
• Total time: ~1 hour 15 minutes

🧊 Storage & Reheating

• Refrigerator: Store sealed jars in fridge up to 3 months.
• Shelf-stable: Process in boiling water bath for 10 minutes to store in pantry up to 1 year.
• Once opened: Keep in fridge and use within 3 weeks.

🥄 Variations

• Balsamic Fig Chutney: Replace ½ cup cider vinegar with balsamic vinegar for deeper flavor.
• Fig Pear Chutney: Substitute apples with ripe pears.
• Spicy Chutney: Add ½ tsp cayenne or 1 finely diced jalapeño.
• Nutty Chutney: Stir in ½ cup chopped toasted pecans after cooking.
• Smoky Chutney: Add ½ tsp smoked paprika.

❓ 10 FAQs

1. Can I use fresh figs?
Yes—use 3 cups chopped fresh figs; reduce liquid slightly if needed.

2. Can I reduce the sugar?
Yes, but sugar helps preserve chutney; reduce by up to ¼ cup without affecting texture.

3. Do I have to peel apples?
Peeling gives smoother texture, but leaving skins adds rustic appeal.

4. Can I freeze chutney?
Yes—cool, portion into airtight containers, and freeze up to 6 months.

5. How do I know it’s thick enough?
Run spoon through chutney; if it parts and doesn’t fill in immediately, it’s ready.

6. What apples are best?
Firm, tart-sweet varieties like Granny Smith, Honeycrisp, or Braeburn work well.

7. How do I sterilize jars?
Wash jars and lids in hot soapy water; boil 10 minutes or run through dishwasher on sterilize setting.

8. What do I serve it with?
Cheeses, roast meats, sandwiches, burgers, or as a dip with crackers.

9. Can I double the recipe?
Yes—use a larger pot and extend cooking time if needed.

10. Can kids eat this?
Yes—it’s non-alcoholic; skip chili for a milder version.

🏁 Conclusion

This Homemade Fig and Apple Chutney is a sweet, savory, and spiced spread that transforms any dish into something special. It’s perfect for cheese boards, charcuterie, roasted meats, or as a gourmet gift. Plus, it’s easy to make and keeps beautifully—once you try it, you’ll never want to buy store-bought chutney again!

Adam

Homemade Fig and Apple Chutney – Sweet, Spiced & Perfect for Cheese Boards

This Homemade Fig and Apple Chutney is the ultimate condiment to elevate your cheese boards, sandwiches, or roast dinners. It’s a rich, sweet-tart, spiced preserve made with plump figs, crisp apples, onions, vinegar, and warming spices that cook down into a thick, glossy chutney. It’s surprisingly easy to make, keeps beautifully, and is a brilliant way to use seasonal fruit. Whether you spoon it over goat cheese, serve it alongside pork chops, or tuck it into grilled cheese, this chutney will instantly make any meal feel gourmet.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 4 half-pint jars

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups dried figs stemmed and chopped
• 3 medium apples about 3 cups, peeled, cored, and diced
• 1 medium onion finely chopped
• 1½ cups apple cider vinegar
• 1 cup brown sugar packed
• ½ cup raisins or sultanas
• 2 tbsp fresh grated ginger or 1 tsp ground ginger
• 1 tbsp mustard seeds
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ½ tsp ground allspice
• 1 tsp salt
• ½ tsp freshly ground black pepper
• Optional: 1 small red chili finely diced, for heat

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Knife
• Cutting board
• Sterilized jars with lids
• Ladle and funnel
• Clean towels

Method

 

Step 1. Prepare Ingredients

1. Chop dried figs into small pieces.
2. Peel, core, and dice apples.
3. Finely chop onion.

Step 2. Combine in Pot

1. In a large heavy-bottomed pot, add:
2. Chopped figs
3. Diced apples
4. Onion
5. 1½ cups vinegar
6. 1 cup brown sugar
7. ½ cup raisins
8. Ginger, mustard seeds, cinnamon, cloves, allspice, salt, pepper
9. Optional chili for heat

Step 3. Cook the Chutney

1. Bring mixture to a boil over medium-high heat, stirring frequently.
2. Reduce heat to low and simmer uncovered for 45–60 minutes, stirring occasionally to prevent sticking.
3. Chutney is done when thick, glossy, and coats the back of a spoon.

Step 4. Taste & Adjust

1. Taste chutney; adjust seasoning by adding more salt, vinegar, or sugar to balance flavors.

Step 5. Jar the Chutney

1. Ladle hot chutney into sterilized jars, leaving ¼-inch headspace.
2. Wipe rims, seal with lids, and let cool to room temperature.
3. Store in refrigerator for up to 3 months or process in a water bath for long-term storage.

Notes

🧊 Storage & Reheating
Refrigerator: Store sealed jars in fridge up to 3 months.

Shelf-stable: Process in boiling water bath for 10 minutes to store in pantry up to 1 year.

Once opened: Keep in fridge and use within 3 weeks.

🥄 Variations
Balsamic Fig Chutney: Replace ½ cup cider vinegar with balsamic vinegar for deeper flavor.

Fig Pear Chutney: Substitute apples with ripe pears.

Spicy Chutney: Add ½ tsp cayenne or 1 finely diced jalapeño.

Nutty Chutney: Stir in ½ cup chopped toasted pecans after cooking.

Smoky Chutney: Add ½ tsp smoked paprika.

❓ 10 FAQs
1. Can I use fresh figs?
Yes—use 3 cups chopped fresh figs; reduce liquid slightly if needed.

2. Can I reduce the sugar?
Yes, but sugar helps preserve chutney; reduce by up to ¼ cup without affecting texture.

3. Do I have to peel apples?
Peeling gives smoother texture, but leaving skins adds rustic appeal.

4. Can I freeze chutney?
Yes—cool, portion into airtight containers, and freeze up to 6 months.

5. How do I know it’s thick enough?
Run spoon through chutney; if it parts and doesn’t fill in immediately, it’s ready.

6. What apples are best?
Firm, tart-sweet varieties like Granny Smith, Honeycrisp, or Braeburn work well.

7. How do I sterilize jars?
Wash jars and lids in hot soapy water; boil 10 minutes or run through dishwasher on sterilize setting.

8. What do I serve it with?
Cheeses, roast meats, sandwiches, burgers, or as a dip with crackers.

9. Can I double the recipe?
Yes—use a larger pot and extend cooking time if needed.

10. Can kids eat this?
Yes—it’s non-alcoholic; skip chili for a milder version.

🏁 Conclusion
This Homemade Fig and Apple Chutney is a sweet, savory, and spiced spread that transforms any dish into something special. It’s perfect for cheese boards, charcuterie, roasted meats, or as a gourmet gift. Plus, it’s easy to make and keeps beautifully—once you try it, you’ll never want to buy store-bought chutney again!