Jamie Oliver Fig Chutney is made with fresh figs, red onions, ginger, brown sugar, apple cider vinegar, lemon juice and zest, raisins and dried fruits, mustard seeds, a cinnamon stick, ground allspice, salt, ground cloves, and red pepper powder.
This easy Fig Chutney recipe creates a flavorful condiment that takes about 50 minutes to prepare and can make about 2 cups of chutney.
More Jamie Oliver Recipe:
🤎 Why You’ll Love Jamie Oliver Fig Chutney Recipe
- Unique Flavor Combination: The blend of figs, ginger, and spices creates a unique and delicious flavor.
- Versatile Use: This chutney pairs well with various dishes like cheese platters, roasted meats, and sandwiches.
- Easy to Make: The recipe is straightforward and doesn’t require any special cooking skills.
- Perfect for Gifting: Homemade chutney makes a thoughtful and tasty gift for friends and family.
- Long Shelf Life: Properly stored, this chutney can last for months, making it a great pantry staple.
🧅 Jamie Oliver Fig Chutney Ingredients
- 1 pound (450g) fresh figs, stemmed and diced
- 1 tablespoon vegetable oil
- 1 large red onion, peeled and finely diced
- 1/2 inch piece of fresh ginger, peeled and minced
- 2/3 cup (120g) packed light or dark brown sugar
- 1/2 cup (125ml) apple cider vinegar
- Juice and zest of one lemon
- 3/4 cup (100g) raisins and diced dried fruits (any mix)
- 1 1/2 teaspoons mustard seeds
- 1 small cinnamon stick
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1/8 teaspoon ground cloves
- Pinch of red pepper powder (such as cayenne pepper)
🧉 How To Make Jamie Oliver Fig Chutney
- Heat the Oil: Heat the vegetable oil in a wide saucepan over medium heat.
- Cook the Onions: Add the diced onions and cook for 5-6 minutes until they become translucent, stirring occasionally.
- Combine Ingredients: Add the ginger, brown sugar, apple cider vinegar, lemon juice and zest, raisins and dried fruits, mustard seeds, cinnamon stick, allspice, salt, ground cloves, and red pepper powder. Stir to combine.
- Simmer: Let the mixture simmer on low heat for 20 minutes, stirring occasionally.
- Add Figs: After 20 minutes, add the diced figs to the mixture. Stir well.
- Cook Covered: Cover the pot and cook on low heat for 5 to 10 minutes until the figs become tender.
- Thicken the Chutney: Remove the lid and continue cooking for another 10 to 15 minutes on low heat, stirring occasionally, until the mixture thickens and resembles jam.
- Cool and Store: Allow the chutney to cool before serving. Store in sterilized jars for longer shelf life.
💠Recipe Tips
- Use Fresh Figs: Fresh figs make the chutney much way better. Don’t use canned or dried figs.
- Cook on Low Heat: Always use low heat to cook the chutney. This stops it from burning and cooks it evenly.
- Stir Often: Stir the chutney often so it doesn’t stick to the pan.
- Sterilize Jars Well: Sterilize the jars properly before putting the chutney in. This keeps the chutney fresh longer.
- Cool Completely: Let the chutney cool all the way before you seal it in jars. This prevents condensation and keeps it from spoiling.
🥪 What To Serve With Fig Chutney
Fig Chutney pairs well with cheese platters, roasted meats, sandwiches, or salads. It also can be served alongside bread, crackers, grilled vegetables, or roasted nuts.
🎚 How To Store Leftovers Fig Jam?
- Refrigerate: Store the chutney in an airtight container in the refrigerator for up to 2 weeks.
- Freeze: Place the chutney in a freezer-safe container and freeze for up to 6 months. Thaw in the refrigerator before using.
FAQ’S:
Can I Use Dried Figs Instead Of Fresh Figs?
Fresh figs are best for this recipe, but you can use dried figs if fresh are not available. Soak dried figs in warm water for 30 minutes before using them.
Can I Substitute Apple Cider Vinegar With Another Vinegar?
Yes, you can use white wine vinegar or balsamic vinegar as a substitute for apple cider vinegar.
What Should I Do If The Chutney Is Too Thick?
If the chutney becomes too thick, you can add a little water or apple cider vinegar to reach the desired consistency.
How Do I Sterilize Jars For Chutney?
To sterilize jars, wash them in hot soapy water, rinse well, and place in a preheated oven at 275°F (135°C) for 10 minutes.
How Do I Know When The Chutney Is Ready?
The chutney is ready when it thickens and has a jam-like consistency. It should coat the back of a spoon.
More Jamie Oliver Recipe:
- Jamie Oliver Fig Jam Recipe
- Jamie Oliver Cumberland Sauce Recipe
- Jamie Oliver Peanut Butter Biscuits
Jamie Oliver Fig Chutney Nutrition Facts
- Calories: 21
- Total Fat: 1.4g
- Saturated Fat: 0.2g
- Trans Fat: 0g
- Polyunsaturated Fat: 0.3g
- Monounsaturated Fat: 0.7g
- Cholesterol: 0mg
- Sodium: 71mg
- Total Carbohydrates: 1.7g
- Dietary Fiber: 0.5g
- Sugars: 0.4g
- Protein: 0.9g
- Calcium: 6.4mg
- Iron: 0.1mg
- Potassium: 57.1mg
Jamie Oliver Fig Chutney Recipe
Description
Jamie Oliver Fig Chutney is made with fresh figs, red onions, ginger, brown sugar, apple cider vinegar, lemon juice and zest, raisins and dried fruits, mustard seeds, a cinnamon stick, ground allspice, salt, ground cloves, and red pepper powder.
This easy Fig Chutney recipe creates a flavorful condiment that takes about 50 minutes to prepare and can make about 2 cups of chutney.
Ingredients
Instructions
- Heat the Oil: Heat the vegetable oil in a wide saucepan over medium heat.
- Cook the Onions: Add the diced onions and cook for 5-6 minutes until they become translucent, stirring occasionally.
- Combine Ingredients: Add the ginger, brown sugar, apple cider vinegar, lemon juice and zest, raisins and dried fruits, mustard seeds, cinnamon stick, allspice, salt, ground cloves, and red pepper powder. Stir to combine.
- Simmer: Let the mixture simmer on low heat for 20 minutes, stirring occasionally.
- Add Figs: After 20 minutes, add the diced figs to the mixture. Stir well.
- Cook Covered: Cover the pot and cook on low heat for 5 to 10 minutes until the figs become tender.
- Thicken the Chutney: Remove the lid and continue cooking for another 10 to 15 minutes on low heat, stirring occasionally, until the mixture thickens and resembles jam.
- Cool and Store: Allow the chutney to cool before serving. Store in sterilized jars for longer shelf life.
Notes
- Use Fresh Figs: Fresh figs make the chutney much way better. Don’t use canned or dried figs.
- Cook on Low Heat: Always use low heat to cook the chutney. This stops it from burning and cooks it evenly.
- Stir Often: Stir the chutney often so it doesn’t stick to the pan.
- Sterilize Jars Well: Sterilize the jars properly before putting the chutney in. This keeps the chutney fresh longer.
- Cool Completely: Let the chutney cool all the way before you seal it in jars. This prevents condensation and keeps it from spoiling.