Home
Recipes
Spiced fig & plum chutney

Jars of spiced fig & plum chutney

Spiced fig & plum chutney

Name: Spiced fig & plum chutney
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: Makes 2 x 454g jars
Ingredients: 200g light brown soft sugar; 200ml apple cider vinegar; 300g fresh figs roughly chopped; 1 white onion finely chopped; 300g plums destoned and roughly chopped; 1 apple peeled, cored and grated; 2 cinnamon sticks; 6 cloves; 2 star anise

Samuel Goldsmith

Save recipe

Makes 2 x 454g jars

Easy

Prep: 10 mins

Cook: 1 hr

A star rating of 5 out of 5.2 ratingsRate

loading...

Gift jars of our chutney flavoured with figs, plums and festive spices to friends and family. It's a thoughtful and useful present at Christmas time

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Apple jelly

A star rating of 4.9 out of 5.7 ratings

Apple & blackberry jam

A star rating of 4.7 out of 5.38 ratings

Apple & cranberry chutney

A star rating of 4.6 out of 5.95 ratings

Ingredients

Nutrition

Units:

MetricUS

200g light brown soft sugar
200ml apple cider vinegar
300g fresh figs

roughly chopped
1 white onion

finely chopped
300g plums

destoned and roughly chopped
1 apple

peeled, cored and grated
2 cinnamon sticks
6 cloves
2 star anise

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per tbsp

kcal28
fat0g
saturates0g
carbs7g
sugars6g
fibre0.4g
protein0.2g
salt0.01g

Method

step 1

Combine all the ingredients in a large saucepan and place on a medium heat. Bring to the boil, then reduce the heat and simmer for 1 hr or until the mixture achieves a chunky chutney consistency and any surplus liquid has evaporated. It’s fine to have small pieces of fig and plum visible. Stir occasionally to ensure the chutney doesn’t stick.
step 2

Once cooked, spoon the chutney into sterilised jars and seal while still hot. Leave to mature for a month in a cool, dark place before using. Will keep, unopened, in a cool, dark place for six weeks. Once opened, keep in the fridge and eat within four weeks.

Recipe from Good Food magazine, Homemade Christmas 2024

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.2 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now