Hamdi Saidani This Jamie Oliver Fig Chutney is one of his favorite fig recipes ever! This spicy fig chutney is Made with fresh figs, apple cider vinegar, brown sugar, and a blend of spices like ginger, mustard seeds, cinnamon, and chili flakes. It pairs perfectly with cheese boards, sandwiches, and even grilled meats.
So, stop buying store-bought Fig Chutney and try making this easy recipe at home. A big thanks to Jamie for this fantastic Fig Chutney recipe!
Jamie Oliver Fig Chutney Ingredients
- 450g fresh figs, washed and chopped roughly
- 1 onion, peeled and chopped
- 250ml apple cider vinegar
- 100g brown sugar
- 2.5cm fresh root ginger, peeled and grated
- 1 tsp yellow mustard seeds
- 1 tsp ground cinnamon
- 1 tsp dried chili flakes
- 1/2 tsp salt
How To Make Jamie Oliver Fig Chutney
- Start by washing the fresh figs and chopping them roughly. Peel and chop the onion, and grate the fresh root ginger. Have all your ingredients ready to go.
- In a large saucepan, add the chopped figs, onion, apple cider vinegar, brown sugar, grated ginger, yellow mustard seeds, ground cinnamon, dried chili flakes, and salt.
- Place the saucepan on medium heat. Stir the mixture continuously to help the sugar dissolve completely. This should take about 5-7 minutes.
- Once the sugar is dissolved, increase the heat to high to bring the mixture to a boil. As soon as it starts boiling, reduce the heat to low for a steady simmer. Let it cook for about 1 hour, stirring occasionally to prevent sticking. The chutney should thicken and the figs should become soft.
- To check if the chutney is ready, take a spoonful and place it on a cold plate. If it doesn’t run and holds its shape, it’s ready for jarring.
- Carefully ladle the hot chutney into sterilized jars, leaving about 1 cm of space at the top. Seal the jars immediately with sterilized lids.
- Place the sealed jars in a cool, dark place. Allow the chutney to mature for at least a month before enjoying its full flavor.
What To Eat With Fig Chutney
Fig Chutney is great as a topping for roasted vegetables, as a filling for pastries, or mixed into yogurt for a quick dip. It can also be added to stir-fries for a sweet and spicy kick.
Can You Freeze Fig Chutney
Yes, Fig Chutney can be frozen for up to 6 months in airtight containers.
Do You Need To Peel Figs For Chutney
No, you don’t need to peel the figs to make chutney. The skin adds extra texture and fiber to the chutney, so it’s beneficial to include it.
Try More Chutney Recipes:
- Caramelized Onion Chutney
- Jamie Oliver Apple Chutney
- Jamie Oliver Beetroot Chutney
- Rhubarb Chutney
- Jamie Oliver Runner Bean Chutney
- Jamie Oliver Pear Chutney
Jamie Oliver Fig Chutney
Description
This Jamie Oliver Fig Chutney is one of his favorite fig recipes ever! This spicy fig chutney is Made with fresh figs, apple cider vinegar, brown sugar, and a blend of spices like ginger, mustard seeds, cinnamon, and chili flakes. It pairs perfectly with cheese boards, sandwiches, and even grilled meats.
Jamie Oliver Fig Chutney Ingredients
How To Make Jamie Oliver Fig Chutney
- Start by washing the fresh figs and chopping them roughly. Peel and chop the onion, and grate the fresh root ginger. Have all your ingredients ready to go.
- In a large saucepan, add the chopped figs, onion, apple cider vinegar, brown sugar, grated ginger, yellow mustard seeds, ground cinnamon, dried chili flakes, and salt.
- Place the saucepan on medium heat. Stir the mixture continuously to help the sugar dissolve completely. This should take about 5-7 minutes.
- Once the sugar is dissolved, increase the heat to high to bring the mixture to a boil. As soon as it starts boiling, reduce the heat to low for a steady simmer. Let it cook for about 1 hour, stirring occasionally to prevent sticking. The chutney should thicken and the figs should become soft.
- To check if the chutney is ready, take a spoonful and place it on a cold plate. If it doesn’t run and holds its shape, it’s ready for jarring.
- Carefully ladle the hot chutney into sterilized jars, leaving about 1 cm of space at the top. Seal the jars immediately with sterilized lids.
- Place the sealed jars in a cool, dark place. Allow the chutney to mature for at least a month before enjoying its full flavor.
