Fig, Apple and Balsamic Chutney


Fig, Apple and Balsamic Chutney
This delicious chutney can be used in so many ways! Try it with your favorite cheese, bread or crackers. Pork and turkey can also get a flavor boost from this chutney.
Prep Time 15 minutes
Cook Time 45 minutes
Course Appetizer, Snack
Cuisine American
Servings 8
Calories 330 kcal


  • 2 small red onions (or one large)
  • 2 large red apples
  • 1 tablespoon olive oil
  • 1 pound fresh figs
  • 2 teaspoons allspice
  • 1-3/4 cup packed brown sugar
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 2/3 cup red wine vinegar
  • 1 cup balsamic vinegar


  • Rinse the figs and apples.
  • Roughly chop the figs, apples and onion.
  • In a large pan, heat the oil. Add the onions and gently cook until soft and golden brown.
  • Add all of the remaining ingredients, bring to a boil then simmer for about 45 minutes. Stir occasionally.
  • After 30 minutes, use a potato masher to break up some of the larger pieces.
  • Continue to simmer until you are happy with the consistency.
  • Transfer to a bowl to serve. Chill if desired.


Smart Shopping Tips:
  • Choose soft, dry figs that are plump.
  • Avoid wrinkled, bruised or discolored figs.
  • Figs vary in size and color depending on the variety. The skin can be green, brown, purple, yellow or white.
  • Figs are only found in grocery stores for a short period of time each year. Plan your meals accordingly.
Cooking & Serving Tips:
  • Rinse fresh figs under cold water before consuming raw. The skin is edible and can be left on unless the recipe says otherwise.
  • Serve with a cheese and cracker platter.
  • Serve with a grilled cheese sandwich.
  • Experiment with other spices.  Adding ginger and chili powder will give the chutney a little kick!
  • Cooking techniques commonly used for figs are baking, boiling, caramelizing, deep-frying, grilling and roasting.
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