Fig and Red Onion Chutney


  • 850g fresh figs (13)
  • 150ml balsamic vinegar
  • 100ml red wine vinegar
  • 300g soft brown sugar
  • zest and juice of 1 lemon
  • 260g red onions (2)
  • 2 teaspoons mixed spice
  • 10g fresh root ginger or 1 teaspoon of dried ground ginger
  • 1 tablespoon of olive oil


  1. Peel and thinly slice the red onion, peel and grate the ginger, remove the stalk from the figs and cut them into quarters. Zest and juice the lemon.
  2. Heat the oil in a large pan over a medium heat and then put in the onion. Fry the onion for 5 minutes until it has softened and turned translucent and slightly caramelised.
  3. Add all the other ingredients to the pan except for the figs, then season it with salt & pepper. Bring it up to the boil, then turn down to a simmer and cook for 30 minutes.
  4. Once the liquid has reduced to a syrup add in the figs and cook it for a further 15 minutes, stirring occasionally.
  5. Pour the chutney into sterilised jars, put the lids on and allow to cool.

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