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· 4.6 from 31 reviews

If you’ve ever thought fig chutney was complicated or time-consuming, I’m here to change your mind. This Easy Fig Chutney Recipe is absolutely fan-freaking-tastic because it turns just a handful of simple ingredients into this sweet, tangy, and downright irresistible condiment. Whether you have fresh figs on hand or dried ones tucked away in your pantry, you’re just 25 minutes away from something you’ll want to slather on everything!

💛

Why This Recipe Works

No Fuss Ingredients: Fresh or dried figs both shine here, so you can use what you’ve got without stress.
Quick & Simple Method: Just simmer, pulse, and jar—the whole thing takes less than half an hour.
Balanced Flavor Profile: Sweetness from brown sugar and figs combined with tang from balsamic and lemon juice makes each bite pop.
Versatile Texture: Easily adjustable from chunky to smooth depending on your pulse blending, delivering your perfect chutney texture.

Easy Fig Chutney, fig chutney recipe, quick fig chutney, homemade fig condiment, sweet and tangy fig chutney - 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

Each ingredient in this easy fig chutney recipe plays a role in creating that perfect harmony of tastes and textures. From the richness of the figs to the little kick of cinnamon, you’ll see how they all come together beautifully. Here’s a little rundown so you know what to look for when shopping.

Easy Fig Chutney, fig chutney recipe, quick fig chutney, homemade fig condiment, sweet and tangy fig chutney - 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: Fresh figs offer softness and delicate sweetness, but dried figs work just as well—soak them to soften and boost flavor.
Brown sugar: Adds warmth and depth to the sweetness, balancing out the tangy bits.
Water: Just enough to help things simmer evenly and prevent burning.
Balsamic vinegar: Provides acidity and a subtle sweetness that’s more complex than plain vinegar.
Lemon juice: Brightens the chutney with fresh, zesty notes—don’t skip this!
Cinnamon stick or ground cinnamon: A touch of warm spice that rounds everything out without overpowering.

📝

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 love playing with this chutney depending on how I plan to use it or what I have on hand. Feel free to make it your own! Whether you want it chunkier or smoother, sweeter or more tangy, it all works. Here are some ideas to help you personalize it.

Sweetness Level: Sometimes the figs I find are really sweet, so I’ll reduce the brown sugar by a bit, or for less sweet versions, I’ll try sugar-free substitutes like monk fruit or skip sweetener and thicken it with a pinch of guar gum.
Spice Variation: Instead of cinnamon, I’ve occasionally added a star anise or a pinch of ginger for a different flavor twist—it’s fun to experiment!
Texture: If I’m using fresh figs, I often skip the food processor for a rustic feel, but dried figs definitely need that pulsing to soften things up.

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

Step 1: Prep Your Figs

Start by rinsing your figs and gently removing the stems with a small, sharp knife. Cut each fig in half so they’ll cook evenly. If you’re using dried figs, soak them in warm water for 10 minutes beforehand to plump them up—that makes all the difference for a luscious texture later.

Step 2: Combine & Heat

Throw your figs into a medium saucepan along with the brown sugar, water, balsamic vinegar, lemon juice, and cinnamon stick. Turn the heat to medium and stir every few minutes until the sugar fully dissolves and you see tiny bubbles starting to form. This step wakes up all the flavors—don’t rush it!

Step 3: Simmer Gently

Lower your heat and let everything simmer quietly for 20 minutes. This slow cooking helps the figs break down and the flavors meld. Keep an eye to make sure it doesn’t stick or burn—stir once or twice as needed. That cinnamon stick will infuse its subtle spice while you wait.

Step 4: Blend to Your Liking

Remove the pot from heat and fish out the cinnamon stick. Let the chutney cool for 10-15 minutes—that’s just enough time to prevent splashes while you blend. Use a food processor or a blender and pulse 2-5 times until you reach your favorite texture, whether chunky or silky smooth. If working with fresh figs, you might skip this step to preserve that lovely natural softness.

Step 5: Jar & Chill

Pour your chutney into airtight jars or containers. It’s important to let it cool to room temperature first—that helps avoid condensation and keeps your chutney fresh longer once refrigerated. Refrigerate and enjoy anytime—you’ll be amazed at how it elevates snacks and meals!

💡

Pro Tips for Making Easy Fig Chutney Recipe

Softening Dried Figs: Always soak dried figs briefly in warm water to soften them, which helps them cook down easily and blend smoothly.
Balancing Sweetness: Taste the chutney as it cooks — figs vary widely in sweetness, so adjust sugar accordingly to avoid overpowering the natural fig flavor.
Using a Cinnamon Stick: Using a whole stick instead of ground cinnamon prevents the chutney from becoming gritty and offers a subtler infusion of spice.
Avoid Overblending: Pulse the chutney only a few times to maintain some texture unless you prefer a completely smooth spread.

How to Serve Easy Fig Chutney Recipe

Easy Fig Chutney, fig chutney recipe, quick fig chutney, homemade fig condiment, sweet and tangy fig chutney - 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

When I serve this chutney, I like to sprinkle a bit of finely chopped fresh thyme or rosemary on top—adds a lovely herbal note that contrasts the sweet-tanginess perfectly. Toasted nuts like walnuts or pecans also complement it beautifully if you’re going for a rustic look with a bit of crunch.

Side Dishes

This chutney is amazingly versatile. I often pair it with creamy brie or goat cheese on a charcuterie board, alongside crackers or crusty bread. It’s also fantastic dolloped over grilled chicken or pork chops, and I even love it stirred into plain yogurt for a quick salad dressing or dip.

Creative Ways to Present

For a special occasion, I’ve served this chutney in little glass jars tied with twine, each topped with a small wooden spoon—it’s charming and makes for lovely party favors too. Layering it in dessert parfaits with mascarpone and toasted almonds is another crowd-pleaser that surprises your guests.

Make Ahead and Storage

Storing Leftovers

I keep my leftover fig chutney in airtight jars in the fridge, and it typically lasts up to two weeks without losing its vibrant flavor. Always use a clean spoon to avoid contamination, which helps it stay fresh longer.

Freezing

If you want to stash chutney for longer, freezing works surprisingly well. I divide it into small freezer-safe containers or ice cube trays—once frozen, pop the cubes into zip-lock bags. Thaw in the fridge overnight when you’re ready to use. The texture stays just as delightful!

Reheating

When reheating leftovers, I warm the chutney gently on the stovetop over low heat with a splash of water if needed. Avoid boiling to keep that fresh, bright flavor intact and prevent it from becoming too thick or caramelized.

FAQs

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

Absolutely! Dried figs actually work really well and bring an intense sweetness. Just remember to soak them in warm water for about 10 minutes before cooking to soften them up, which helps them break down nicely during the simmering process.
How long does fig chutney keep in the fridge?

Stored properly in airtight containers, fig chutney stays fresh in the refrigerator for up to two weeks. Always use clean utensils to serve to avoid contamination and extend its shelf life.
Can I make this recipe sugar-free?

Yes, you can! I’ve tried using sugar-free sweeteners like monk fruit or leaving out the sugar entirely. Just keep in mind you might need to use a thickener like guar gum to get the right consistency without the sugar’s natural thickening effect.
Should I blend the chutney smooth or leave it chunky?

It’s totally up to you! Personally, I love it slightly chunky to keep that rustic feel, but if you prefer a smooth spread, just pulse it a few more times. With fresh figs, sometimes I skip blending altogether since the texture softens beautifully during cooking.

Final Thoughts

This Easy Fig Chutney Recipe quickly became one of my favorite go-to condiments. It’s comforting to know you can rely on simple pantry staples and seasonal figs to create something this flavorful without fuss. I hope you enjoy making it as much as I do—trust me, once you try it on cheese, meats, or even as a dip, you’ll find yourself reaching for it again and again. It’s like a hug in a jar, and I’m so glad to share that with you.

Easy Fig Chutney Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 31 reviews

Author: Sarah
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

A simple and versatile fig chutney recipe made with fresh or dried figs, sweetened with brown sugar and enriched with balsamic vinegar, lemon juice, and cinnamon. Perfect as a condiment or accompaniment to cheeses and grilled dishes.

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

Cook Mode Prevent your screen from going dark

Instructions

Prepare Figs: With a small knife remove the stem from the figs and slice them in half to prepare for cooking.
Combine Ingredients: Place figs, brown sugar, water, balsamic vinegar, lemon juice, and cinnamon stick in a medium saucepan. Heat over medium heat, stirring every few minutes until the sugar dissolves and the mixture begins to bubble.
Simmer: Reduce the heat to low and let the chutney simmer gently for 20 minutes, allowing flavors to meld and the mixture to thicken.
Remove Cinnamon: Take the pan off the heat and carefully remove the cinnamon stick from the chutney.
Cool and Process: Let the chutney cool for 10 to 15 minutes before transferring to a food processor or blender. Pulse 2 to 5 times until the desired texture is reached, whether slightly chunky or smooth.
Store: Pour the fig chutney into airtight jars. Allow it to cool to room temperature before refrigerating to preserve freshness.

Notes

If fresh figs aren’t available, dried figs can be substituted by soaking them in warm water for about 10 minutes to soften before cooking.
Fresh figs have softer skins and may break down naturally during cooking, possibly eliminating the need for processing in a blender.
The amount of sweetener can be adjusted according to the natural sweetness of the figs and personal taste preferences.
Granulated sugar can replace brown sugar, though it will slightly alter the flavor profile.
For sugar-free versions, omit sweeteners or use alternatives like monk fruit sweetener or allulose; use a thickener like guar gum if needed for consistency.