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·5 from 46 reviews

If you’re looking for a sweet, tangy, and downright delicious condiment that’s super simple to make, you’ve got to try my Easy Fig Chutney Recipe. Whether you have fresh figs in season or dried figs tucked away in the pantry, this chutney comes together with just a handful of ingredients and transforms any meal into something special. Stick with me—I’ll show you how to get it just right, plus share some little kitchen secrets I’ve picked up along the way.

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Why This Recipe Works

Simplicity at Its Best: Minimal ingredients mean you focus on the figs’ natural sweetness and flavor.
Flexible Ingredients: Works great with either fresh or dried figs, so no worries if one’s not available.
Perfect Texture Control: Pulsing in a food processor lets you decide chunky or smooth—it’s all you.
Quick & Crowd-Pleasing: Ready in about 25 minutes and elevates everything from cheese boards to grilled meats.

Easy Fig Chutney, fig chutney, homemade fig chutney, simple fruit chutney, sweet and tangy condiment - 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

One thing I love about this Easy Fig Chutney Recipe is how every ingredient pulls its own weight, giving you a perfect balance of sweet, tangy, and warm spice without fuss. And since figs can vary in sweetness, you have the flexibility to tweak it as you go.

Easy Fig Chutney, fig chutney, homemade fig chutney, simple fruit chutney, sweet and tangy condiment - 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 bring a juicy softness, while dried figs add intense sweetness and chewy texture—both shine here, just soak the dried ones first!
Brown Sugar: Adds caramel notes that complement the figs beautifully; you can swap for granulated sugar if needed, though brown sugar makes it richer.
Water: Helps dissolve the sugar and create the perfect simmering environment without diluting flavor.
Balsamic Vinegar: Offers a tangy depth and slight sweetness, balancing out the sugar and rounding the flavor profile.
Lemon Juice: Adds bright acidity to cut through the sweetness and keep the chutney lively.
Cinnamon Stick or Ground Cinnamon: Warms up the whole chutney with a subtle spicy undertone that makes it cozy and comforting.

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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.

Make It Your Way

I’m all about personalizing this easy fig chutney recipe to fit what I have stocked or how I want to serve it. Sometimes I add a pinch of chili flakes for a kick, or swap balsamic for apple cider vinegar for a lighter tang. Feel free to play around and make it yours—after all, that’s half the fun!

Variation: I once added a handful of chopped walnuts for texture—totally elevated it on a cheese platter.
Dietary Mod: For a sugar-free version, I swapped brown sugar with monk fruit sweetener, and it worked beautifully without losing sweetness.
Seasonal Twist: In winter, a splash of orange juice instead of lemon brightened things up nicely.

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

Step 1: Prep Your Figs

First, grab your figs and remove the stems with a small knife. If you’re using fresh figs, slicing them in half is usually enough—they’re soft and will break down nicely. For dried figs, I recommend soaking them in warm water for about 10 minutes to soften before slicing. This little step makes a huge difference in texture and cooking time!

Step 2: Combine Ingredients and Simmer

Next, toss the figs, brown sugar, water, balsamic vinegar, lemon juice, and your cinnamon stick (or ground cinnamon) into a medium saucepan. Heat it over medium, stirring every few minutes so the sugar dissolves evenly and keeps from sticking. Once you see small bubbles forming, reduce the heat to low and let it simmer gently for about 20 minutes. This slow simmer helps meld the flavors and soften the figs into chutney magic.

Step 3: Blend to Your Desired Texture

After simmering, take off the heat and remove the cinnamon stick. Let it cool for 10-15 minutes so it’s safe to handle. Then, either use a food processor or blender to pulse the chutney 2-to-5 times depending on how chunky or smooth you want it. Fresh figs might break down enough that you don’t even need to blend, which means less cleanup for you!

Step 4: Store and Enjoy

Transfer your chutney to airtight jars or containers and let it come to room temperature before popping it into the fridge. This chutney keeps beautifully for up to two weeks, giving you plenty of chances to add that extra special touch to your meals.

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Tips from My Kitchen

Soften Dried Figs First: I learned the hard way that soaking dried figs beforehand makes the cooking time more predictable and the texture so much better.
Adjust Sweetness to Taste: Since figs vary in sweetness, always taste mid-way and tweak sugar to avoid overpowering the natural fig flavor.
Use Fresh Lemon Juice: It brightens the chutney more than bottled lemon juice and keeps that lively tang.
Don’t Overblend: Pulsing just a few times preserves a lovely texture; over-blending can make it too smooth or pasty.

How to Serve Easy Fig Chutney Recipe

Easy Fig Chutney, fig chutney, homemade fig chutney, simple fruit chutney, sweet and tangy condiment - 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 sprinkling a few chopped fresh herbs like rosemary or thyme over the chutney when serving—it gives a fresh contrast to that rich-sweet flavor. Toasted nuts, like pistachios or walnuts, are a great crunchy garnish if serving on a cheese board.

Side Dishes

This chutney pairs fabulously with creamy cheeses like Brie or goat cheese, grilled chicken or pork, and even alongside roasted root vegetables. One of my favorites is spreading it onto toasted baguette slices as a quick appetizer.

Creative Ways to Present

For special occasions, I’ve arranged the fig chutney in small ramekins surrounded by a cheese and charcuterie board. Drizzling a little honey and adding edible flowers on top makes it look absolutely stunning and invites everyone to dig in.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your homemade fig chutney in a clean, airtight container or jar in the fridge. I typically use small mason jars, which help portion it out and keep it fresh. It’ll last up to two weeks refrigerated, but honestly, it rarely sticks around that long in my house!

Freezing

I’ve frozen this chutney a couple of times with success. Just spoon it into freezer-safe containers leaving some headroom, and thaw overnight in the refrigerator. The texture softens a bit after freezing, but the flavor remains delicious.

Reheating

When reheating, I prefer warming it gently on the stovetop over low heat, stirring often to prevent sticking. This keeps the fig chutney’s vibrant taste and prevents it from drying out or scorching.

FAQs

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

Absolutely! Dried figs work wonderfully if fresh ones aren’t available. Just soak them in warm water for about 10 minutes beforehand to soften them up, which helps the chutney cook evenly and get that lovely texture.
How long does the fig chutney keep in the fridge?

Stored properly in an airtight jar, this chutney will last around two weeks in the refrigerator. It’s great to have on hand for quick meals or snacks during that time.
Can I make this chutney without sugar?

You can definitely skip the sugar for a lower-sweetness or sugar-free version. However, since sugar also helps thicken the chutney, you might want to add a natural thickener like guar gum or try sugar-free sweeteners such as monk fruit to maintain texture and balance.
Do I really need to blend the chutney?

Not necessarily! If you’re using fresh figs, they often break down enough during cooking that you can skip blending. But if you want a smoother texture or are using dried figs, pulsing in the food processor helps you get it just the way you like.

Final Thoughts

I adore this Easy Fig Chutney Recipe because it’s one of those kitchen wins that feels fancy but is truly fuss-free. Every time I bring it to a gathering or serve it at home, people ask for the recipe. I’m sharing it with you because I want you to experience that same joy—plus, it’s an easy way to use figs whether they’re fresh or dried. So go ahead, give it a try, and watch how this chutney transforms your meals and snacks into something memorable. You’ll thank me later!

Easy Fig Chutney Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 46 reviews

Author: Lucy
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 uses fresh or dried figs simmered with brown sugar, balsamic vinegar, lemon juice, and cinnamon to create a sweet and tangy condiment perfect for enhancing cheese boards, grilled meats, or sandwiches. With simple ingredients and quick stovetop cooking, it’s a versatile and flavorful addition to your pantry.

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: With a small knife, remove the stem from the figs and slice each fig in half to prepare them for cooking.
Combine ingredients: Place the figs, brown sugar, water, balsamic vinegar, lemon juice, and cinnamon stick in a medium-size saucepan. Heat over medium heat, stirring every few minutes until the sugar dissolves and the mixture begins to bubble gently.
Simmer: Reduce the heat to low and let the mixture simmer for 20 minutes, allowing the flavors to meld and the chutney to thicken.
Remove cinnamon stick: Take the saucepan off the heat and carefully remove the cinnamon stick from the chutney.
Blend to desired texture: Let the chutney cool for 10-15 minutes, then transfer it to a food processor or blender. Pulse 2-5 times until achieving your preferred texture, whether chunky or smooth.
Store the chutney: Place the fig chutney in airtight jars. Let it reach room temperature before refrigerating to preserve freshness and flavor.

Notes

If fresh figs aren’t available, dried figs can be soaked in warm water for about 10 minutes to soften before cooking.
Fresh figs might not need processing in a food processor because their skins break down naturally during cooking.
You can adjust the amount of sweetener depending on the natural sweetness of the fig variety used; taste and modify as needed.
Granulated sugar can be used instead of brown sugar, but this will slightly change the flavor profile.
For sugar-free options, consider omitting sweetener or using a golden sugar-free sweetener like monk fruit or allulose. To thicken without sugar, use a thickener such as guar gum.