Balsamic fig chutney

Thank you to Jacqui for these lovely figs, I made the gorgeous balsamic fig chutney which always goes down well as Christmas presents and works so well with cheese and hams at any time of the year. I always put the jars away out of sight, so the flavours can develop over the Autumn ready for Christmas.



2 large onions sliced thinly

2 tsp olive oil

2 kg figs

300g light muscovado brown sugar

2 generous tsp mixed spice, black pepper

400mls balsamic vinegar



1. Cook the sliced onions in the olive oil until slightly golden ( around 5 minutes),

2. Add in the chopped figs and sugar and spices as well as the vinegar.

3.  Slowly bring to the boil and boil for around 20-30 minutes until the mixture becomes dark and sticky and the figs are soft. keep stirring every 5  minutes to stop the mixture catching and burning at the bottom.

Leave to cool slightly and fill the sterilised jars.

Makes 6 jars. Store in cool dry place and although you can eat straight away it is nicer to keep for a couple of months for the flavours to develop.



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