Jamie Oliver Fig Chutney
Jamie Oliver Fig Chutney is a slow-cooked fruit condiment made with figs, onions, vinegar, sugar, and aromatic spices. The ingredients are simmered together until the figs soften and the liquid reduces into a thick, glossy chutney.
Unlike fig jam, which is primarily sweet, chutney has a stronger balance of acidity and savory flavor. This makes it particularly suitable for pairing with cheese, meat, sandwiches, and roasted dishes.
- Prep Time: 15
- Cook Time: 60
- Total Time: 1 hour 15 minutes
- Yield: 8 1x
- Category: Sauce/Condiment
- Method: Simmering
- Cuisine: British
Ingredients
For the Chutney
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- 500g fresh figs, quartered, or dried figs, chopped
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- 1 medium red onion, finely chopped
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- 150g light brown sugar
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- 200ml apple cider vinegar
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- 100ml water
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- 1 teaspoon ground cinnamon
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- ½ teaspoon ground ginger
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- ½ teaspoon mustard seeds
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- 1 small bay leaf
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- Salt and freshly ground black pepper
Optional Ingredients
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- 1 small apple, finely diced
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- 50g raisins
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- 1 tablespoon balsamic vinegar
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- A pinch of chili flakes
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- Fresh thyme
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- Orange zest
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- A small piece of fresh ginger
Instructions
If using fresh figs, wash them gently, remove the stems, and cut them into quarters. If using dried figs, remove any hard stems and chop the fruit into small pieces.
Peel and finely chop the red onion. Keeping the pieces relatively small allows them to soften evenly and become part of the chutney rather than remaining too chunky.
Place the figs, onion, brown sugar, apple cider vinegar, water, cinnamon, ginger, mustard seeds, bay leaf, salt, and black pepper into a large heavy-based saucepan.
Heat the mixture over medium heat until the sugar dissolves and the liquid begins to simmer. Stir regularly to prevent the sugar from sticking to the bottom of the pan.
Reduce the heat to low and allow the chutney to simmer gently for approximately 45–60 minutes. Stir every 10–15 minutes as the mixture thickens.
As the chutney cooks, use the back of a wooden spoon to gently break up some of the figs. Leave a few larger pieces intact for texture.
The chutney is ready when it becomes thick, glossy, and jam-like. Drag a spoon through the mixture; the chutney should slowly close behind it rather than immediately becoming liquid again.
Remove the bay leaf and check the seasoning. Add a little extra vinegar if the chutney tastes too sweet or additional sugar if it is too sharp.
Allow the chutney to cool for a few minutes before transferring it to sterilized jars.
Seal the jars while the chutney is still warm. For the best flavor, allow it to rest for several days before serving. The flavors become deeper and more rounded as the chutney matures.
Find it online: https://jamieolivereats.uk/fig-chutney/