Jamie Oliver Fig Chutney Recipe

There’s this thing that happens when figs hit a pan with vinegar and spice. It’s not subtle. It’s messy and loud, and suddenly everything smells like you’re in a kitchen that matters. This Jamie Oliver fig chutney? It’s a slap of nostalgia, a wink of warmth, and sticky spoon-licking honesty. I made it out of boredom. Out of old fruit. And it became… something I now plan around. Fig season? It means jars. It means this. Inspired by Jamie Oliver, of course.

Ingredients Needed

For the chutney:

• A pound of figs, fresh—sticky, sweet, stemmed, then hacked into lazy chunks
• A big spoonful of vegetable oil
• One red onion, rough-diced—cut it how you like, I won’t tell
• Ginger, about thumb-sized, grated until your wrist complains
• A generous handful of brown sugar (2/3 cup)—go dark if you’re dramatic, light if you’re polite
• Half a cup of apple cider vinegar, the kind that makes your eyes twitch a bit
• One lemon—use all of it, juice and zest, don’t argue
• Three-quarters of a cup of whatever dried fruit you forgot in the back of the cupboard
• Mustard seeds, 1 and 1/2 teaspoons, they pop like tiny fireworks
• A small stick of cinnamon, broken like a rule
• Allspice, just a quarter teaspoon
• Salt, just enough to lift it
• A bit of clove, barely a shake—seriously, it’s bossy
• And cayenne. A whisper. Or a shout, depending on your mood

How To Make Jamie Oliver Fig Chutney

1. Start with oil. Heat it till it shimmers, then in goes the onion. Not too fast. Let it wilt. It should smell like something good is starting. That’s your cue.
2. Ginger next. Stir it in and feel the warmth hit your face. Then dump in the sugar, vinegar, lemon bits, dried fruits, all the seeds and spices. The whole lot. Stir until it’s a fragrant mess.
3. Let it simmer. The smell? Sharp and sweet and a bit dangerous. Let it bubble and darken for 20 minutes. No need to hover, but don’t wander off too far either.
4. Figs go in now. They’re soft and clingy, and they’ll melt if you let them. Cover the pot. Let them cook slow for 10-ish minutes. Check them. Poke them. When they look like they gave up? Good.
5. Lid off. Heat low. Stir it like you mean it. Watch it turn thick and sticky, like it wants to stay in the pot forever. Taste it. Add more vinegar if it feels flat. More sugar if you’re sweet. More cayenne if you’re brave.
6. Cool it. Fully. Don’t be a hero with hot jars. Let it rest.

Why I Love This Recipe

I didn’t plan on loving it. Just figured I’d use up old figs. But the way it sticks to toast, sneaks into a cheese plate, flirts with roasted meat—it surprised me. I made a second batch two days later. That says it all.

Recipe Tips

• Use fresh figs. Dried ones? Different game.
• Low heat. Always.
• Stir like it owes you money.
• Sterilize your jars. Boil them. Bake them. Just do it.
• Cool completely before jarring. Condensation ruins everything.

How To Store This Jamie Oliver Fig Chutney Recipe

• At Room Temperature: Sealed tight, clean jars, dark cupboard. Only if you haven’t opened it yet.
• In the Fridge: Once opened, it lives in the fridge. Two weeks easy, longer if you behave.
• In the Freezer: Yes, freeze it. Small portions. Label them. Don’t let it disappear in the back.
• Reheating: just eat it cold. If you insist—low heat. Gentle. No nuking.

Let’s Answer a Few Questions!

Can I use dried figs?
Sure. Soak them. Warm water. Half an hour. Not the same, but it works.

No apple cider vinegar?
Swap in white wine vinegar. Or balsamic, if you want things a bit darker and deeper.

Too thick?
Splash in some water. Or vinegar. Stir it in. Watch it loosen.

Sterilize jars how?
Wash with hot, soapy water. Rinse. Then shove them in a hot oven—275 degrees—for 10 minutes. Done.

When’s it ready?
When it clings to a spoon. When it looks like it belongs on toast. You’ll know.

Nutrition Facts (per serving)

• Calories: 21
• Carbs: 1.7g
• Protein: 0.9g
• Fat: 1.4g
• Sugar: 0.4g
• Fibre: 0.5g
• Sodium: 71mg

Try More Recipe

• Jamie Oliver Fig Chutney Recipe
• Jamie Oliver Apple Chutney
• Jamie Oliver Pear Chutney