Name: Easy Fig Chutney Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: International
Ingredients: 12 ounces figs (fresh or dried); 3/4 cup brown sugar; 1/2 cup water; 1/4 cup balsamic vinegar; 1 tablespoon lemon juice; 1 cinnamon stick or 1/2 teaspoon ground cinnamon

Jump to Recipe· 4.9 from 23 reviews

If you’re on the hunt for a condiment that’s both sweet and tangy with a hint of warm spice, you’re going to absolutely love this Easy Fig Chutney Recipe. Whether you have fresh or dried figs on hand, this chutney is a breeze to make and adds that incredible depth to everything from cheese boards to grilled meats. Trust me, once you try it, your kitchen will smell amazing, and you’ll keep coming back for more.

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Why This Recipe Works

Simplicity: Just a handful of ingredients you probably already have, coming together effortlessly.
Versatility: Works beautifully with fresh or dried figs and adapts easily to your taste.
Balanced Flavor: The blend of sweetness, acidity, and warmth from cinnamon hits all the right notes.
Quick & Rewarding: Ready in about 25 minutes, with a big payoff for minimal effort.

Easy Fig Chutney, fig chutney recipe, homemade fig chutney, sweet and tangy condiment, fruit chutney for cheese boards - A close-up of a snack with a square cracker as the base, topped with a light yellow cheese slice, and a dollop of dark, textured fig jam with visible seeds on top, all resting on a white marbled board edged with gold. In the background, there are fresh blackberries and raspberries, pale yellow cheese wedges, and beige crackers, with a clear glass bowl of creamy white dip to the side. A sprig of green rosemary lies near the cracker stack. The photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Easy Fig Chutney Recipe relies on the natural magic of figs combined with a few kitchen staples that enhance their flavor and help build that classic chutney texture. These ingredients complement each other perfectly to give you a luscious, jammy sauce with just the right punch.

Easy Fig Chutney, fig chutney recipe, homemade fig chutney, sweet and tangy condiment, fruit chutney for cheese boards - Flat lay of fresh whole figs halved showing deep purple skin and pink flesh, a small white ceramic bowl filled with dark brown soft packed brown sugar, a small white ceramic bowl of clear water, a small white ceramic bowl of dark glossy balsamic vinegar, a small white ceramic bowl with fresh bright yellow lemon juice, and a single cinnamon stick with reddish brown bark placed next to a small pile of ground cinnamon powder on a simple white ceramic plate, all ingredients arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Figs: Whether fresh or dried, figs bring natural sweetness and texture, making them the star of this chutney.
Brown Sugar: Adds caramel notes and deep sweetness, enhancing the figs without overpowering them.
Water: Helps create the perfect simmering base without making the chutney too thin.
Balsamic Vinegar: Offers acidity and subtle complexity, counterbalancing the sweetness beautifully.
Lemon Juice: Brightens the flavor and preserves freshness.
Cinnamon Stick (or Ground Cinnamon): Warms the chutney with gentle spice, adding that familiar cozy aroma.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I’ve played with this Easy Fig Chutney Recipe quite a bit, and I encourage you to make it your own. Don’t be shy about experimenting — tweak the sweetness, swap cinnamon for other warming spices, or try different vinegars to suit your personal palate.

Using Different Sweeteners: Sometimes I swap brown sugar for granulated sugar or even monk fruit sweetener for a low-sugar version, and it still turns out great.
Spice Variations: Nutmeg or a pinch of clove can add an interesting twist if cinnamon isn’t your favorite.
Ingredient Swaps: When figs aren’t in season, dried ones soaked in warm water work wonders – just soften them well.

Step-by-Step: How I Make Easy Fig Chutney Recipe

Step 1: Prepare the Figs

First up, grab your figs and a small knife. Remove the tiny stems, then slice each fig in half. If you’re using dried figs, soak them in warm water for about 10 minutes to plump them up before slicing. This little soak really helps them break down nicely in the chutney.

Step 2: Combine Ingredients and Heat

In a medium saucepan, toss together your figs, brown sugar, water, balsamic vinegar, lemon juice, and cinnamon stick. Heat over medium, stirring every few minutes. You’ll notice the sugar dissolving and delicious little bubbles starting to form — that’s your cue to move to the next step.

Step 3: Simmer the Magic

Turn the heat down to low and let it all simmer gently for about 20 minutes. Keep an eye on it, stir occasionally, and you’ll see the mixture thicken and the figs soften beautifully.

Step 4: Blend to Desired Texture

Remove the pan from heat and fish out the cinnamon stick. Let the chutney cool for 10–15 minutes — patience pays off! Then, pulse the mixture 2–5 times in a food processor or blender, depending on how chunky you like it. Fresh figs tend to be softer, so sometimes I skip blending altogether.

Step 5: Jar and Chill

Transfer your chutney to airtight jars and let it reach room temperature before popping it into the fridge. It’s best after sitting a bit to let the flavors mingle.

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Pro Tips for Making Easy Fig Chutney Recipe

Soften Dried Figs Well: If using dried figs, soak them long enough so they break down easily and create a smooth texture.
Taste and Adjust Sweetness: Different figs vary in sweetness, so give your chutney a taste before finishing and tweak the sugar as needed.
Don’t Skip Cooling: Letting the chutney cool slightly before blending prevents splatter and helps you control texture better.
Use Fresh Lemon Juice: It really brightens the chutney in a way bottled lemon juice can’t match.

How to Serve Easy Fig Chutney Recipe

Easy Fig Chutney, fig chutney recipe, homemade fig chutney, sweet and tangy condiment, fruit chutney for cheese boards - The image shows a small glass jar filled with dark brown fig jam mixed with visible yellow seeds spread throughout. A gold butter knife rests inside the jar, coated with the jam, and the jar's glass lid is open and resting to the side. Behind the jar, there is another similar jar also filled with fig jam. On the left, two whole dried figs lean against a brown paper bag with a small label. The scene sits on a white marbled surface with a white cloth that has black and blue patterns under the jar. The photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping a serving of this fig chutney with a sprinkle of freshly chopped rosemary or thyme. The herbal notes play so nicely with the sweetness and make each bite feel a bit more special and fresh.

Side Dishes

This chutney pairs wonderfully with tangy goat cheese or sharp blue cheese, but don’t stop there — try it alongside roasted pork, grilled chicken, or even spread on crusty bread for a delicious snack.

Creative Ways to Present

For a dinner party, I often serve this chutney in small ramekins alongside a charcuterie board. Add a few nuts, olives, and some honey, and instant wow-factor is yours!

Make Ahead and Storage

Storing Leftovers

Once your fig chutney has cooled completely, store it in airtight jars or containers in the fridge. From my experience, it keeps well for up to two weeks, and the flavors only deepen over time.

Freezing

If you want to keep it longer, freezing is a great option. I freeze mine in small portions—ice cube trays work perfectly—then transfer the frozen cubes to freezer bags. Thaw in the fridge overnight for easy use later.

Reheating

Reheat gently on the stovetop or in the microwave just until warmed through. Avoid boiling after refrigeration to keep the fresh flavors intact and texture just right.

FAQs

Can I use dried figs instead of fresh in this Easy Fig Chutney Recipe?

Absolutely! Dried figs work wonderfully—just soak them in warm water for about 10 minutes before cooking to help them soften and break down better in the chutney.
How long does this fig chutney keep in the fridge?

Stored in airtight containers, your chutney should last for up to two weeks. I’ve found that it tastes even better a day or two after making because the flavors have had time to meld.
Can I adjust the sweetness in this recipe?

Definitely! Since figs can vary in sweetness, I always taste the chutney before finishing and add a little more sugar or sweetener if needed. You can also try sugar alternatives like monk fruit or allulose if you prefer.
Do I have to use a food processor to blend the chutney?

Not necessarily. If you’re using fresh figs with soft skins, they often break down nicely during simmering and you can skip the blender altogether for a chunkier chutney.

Final Thoughts

This Easy Fig Chutney Recipe is one of my favorite kitchen go-tos when I want something special but fuss-free. It’s warm, sweet, tangy, and just a little spicy—all the flavors I crave in a versatile condiment. I hope you enjoy making and sharing it as much as I do. Honestly, once you taste it on your favorite cheese or a grilled dish, you’ll understand why I keep this recipe saved on speed dial!

Easy Fig Chutney Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 23 reviews

Author: Amanda
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 1.5 cups
Category: Condiment
Method: Stovetop
Cuisine: International
Diet: Vegetarian

Print Recipe

Description

This easy fig chutney recipe is a delightful blend of fresh or dried figs with brown sugar, balsamic vinegar, lemon juice, and warming cinnamon. Perfect as a sweet and tangy condiment, this chutney can enhance cheeses, roasted meats, or even be enjoyed on toast.

Ingredients

Main Ingredients

12 ounces figs (fresh or dried)
3/4 cup brown sugar
1/2 cup water
1/4 cup balsamic vinegar
1 tablespoon lemon juice
1 cinnamon stick or 1/2 teaspoon ground cinnamon

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Instructions

Prepare the figs: Using a small knife, remove the stems from the figs and slice each fig in half carefully to prepare for cooking.
Combine ingredients in saucepan: Place the figs, brown sugar, water, balsamic vinegar, lemon juice, and cinnamon stick (or ground cinnamon) in a medium-sized saucepan.
Heat mixture: Heat over medium heat, stirring every few minutes until the sugar dissolves and the mixture begins to form small bubbles around the edges.
Simmer: Reduce the heat to low and allow the mixture to simmer gently for 20 minutes, stirring occasionally to prevent sticking.
Remove cinnamon and cool: Take the chutney off the heat and remove the cinnamon stick, if used. Let the chutney cool for 10 to 15 minutes.
Process to desired texture: Transfer the cooled chutney to a food processor or blender and pulse 2 to 5 times until you reach your preferred texture, smooth or slightly chunky.
Store: Pour the chutney into airtight jars. Let it come to room temperature before refrigerating to preserve flavor and freshness.

Notes

If using dried figs, soak them in warm water for about 10 minutes beforehand to soften them for better cooking results.
Fresh figs have softer skins and may naturally break down during cooking without needing processing in a blender.
Adjust the amount of sugar based on the natural sweetness of the figs; taste and customize accordingly.
Granulated sugar can substitute brown sugar, though the flavor will differ slightly.
For sugar-free versions, omit sweeteners or use alternatives like monk fruit or allulose; consider adding a thickener such as guar gum if needed.