Talk about a perfect side for cheese. Our spicy fig chutney leans into the delicious flavor of the sticky fruit, along with jalapeño pepper, apple, onion, garlic, and black pepper. It’s a bold, feel-good mix of flavors that’ll have you coming back for more.
If jalapeño pepper (2,500 to 8,000 Scoville heat units) is too much spice, you could opt to go with a milder chili, like poblano (a mild 1,000 to 1,500 SHU) or Anaheim pepper (500 to 2,500 SHU). If you want to amp it up, try serrano chilies (extra hot – 10,000 to 23,000 SHU), habaneros (100,000 to 350,000 SHU) or even ghost peppers (super-hot, roughly 800,000 to 1,000,000 SHU). All work here, and the fruitiness in habanero peppers and ghost chilies works quite well with the overall flavors here (if you can handle the intense heat.)
This recipe also works just fine without a chili pepper added, so if you’re looking for a fig chutney with just a little warmth, you can get that from the black pepper alone.
The sweet flavor and sticky texture of fig chutney makes it a great condiment side for appetizers, whether cheeses (cheddar and brie are both particularly good) or cold meats. You can also use it as a sandwich spread. It’s delicious as a spread for a ham and brie sandwich, for instance.
As for storage, it stores well, like jam. If you’re canning (using sanitized jars with airtight seals), it’ll keep for many months unopened in a dark cupboard. Once open, store it in the refrigerator to keep it fresh for as long as possible.
Like this recipe? You’ll love these too:
- Spicy Apple Chutney: If figs aren’t your thing, this apple chutney will fill that sticky sweet need.
- Aloo Tikki With Date And Tamarind Chutney: Fiery potato fritters served with a chutney that’s incredibly delicious.
- Mango Habanero Jam: Bold tropical flavor and plenty of heat make this jam a must for spicy food fans.
Spicy Fig Chutney
- 1 red apple cored, then cubed (small cubes)
- 8 fresh figs remove any stalks from the figs and cut them into quarters, leaving the skin on
- 1 clove garlic peeled and finely chopped
- 1 onion peeled and finely chopped
- 1 cup sugar
- ½ cup water
- ½ cup red wine vinegar
- 1 jalapeño pepper seeds removed, then finely chopped
- 1 teaspoon ground black pepper
- Place the figs, apples, onions, garlic, and jalapeño into a heavy bottom pan. Add the water, red wine vinegar, sugar, and ground pepper. Stir to combine.
- Simmer the mix over low-medium heat for 50 minutes, adding a splash of water if required to stop the chutney from sticking.
- Transfer the spicy fig chutney into sanitized, airtight jars. When unopened, keep the chutney in the cupboard for up to 6 months. When opened (or if simply using the chutney right away), transfer to a refrigerator. The chutney should be good in the refrigerator for 4 to 6 weeks.