Fig Chutney

Traditional Fig Chutney from reader, Kathy, in southwest France
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Author Kathy via Bayou Woman


  • 1 kg figs 2.2 lbs, any type
  • 250 g brown sugar 1 cup
  • 300 ml . vinegar 1-1/3 cup, either cider or malt or a mixture of the two
  • 250 g onions 9 oz, chopped
  • 250 g raisins 9 oz by weight, or dates, prunes or other fruit
  • 1 teaspoon 
  • 1 teaspoon 
  • ½ teaspoon cracked black peppercorns
  • 3 cloves garlic finely chopped
  • 1-1/2 inch piece fresh ginger root grated
  • 1 teaspoon coriander seeds crushed in a mortar


  • Chop the figs roughly. Place in a large pan (stainless steel or enamel) together with the vinegar, onions, raisins, salt, allspice, cracked peppercorns, garlic, ginger and coriander. Bring up to the boil and simmer until onions and fruit are soft. (about half an hour)
  • Stir in sugar, bring back to the boil then reduce heat and simmer gently until thick enough to see the bottom of the pan briefly when a wooden spoon is pulled through it. This can take anywhere from 10-15 minutes to an hour, depending on the fruit. (It will not gel like jam, but it will thicken through evaporation.) When cooked, put into warm, sterilized jars and seal. (Makes about 3 jars.) Store in a dark, cool place for at least 6 weeks before eating.