Adan Kendric Jamie Oliver’s fig chutney is a delicious, sweet, and tangy condiment that pairs beautifully with cheese, cold meats, or even as a spread on sandwiches. This chutney brings out the natural sweetness of figs, enhanced with spices, vinegar, and onions for a balanced flavor. Whether you’re looking to preserve some seasonal figs or simply want to make a versatile condiment, this fig chutney is easy to make and perfect for adding a burst of flavor to your meals.
Why This Recipe Is a Must-Try
- Sweet and Savory: The figs bring natural sweetness while the vinegar and spices balance it out, making this chutney incredibly flavorful.
- Perfect with Cheese: This chutney pairs perfectly with cheese platters, especially with strong cheeses like blue cheese or cheddar.
- Great for Gifting: Homemade chutney makes an excellent gift, especially during the holidays.
- Versatile: You can use this chutney in sandwiches, with roasts, or even as a glaze for meats.
- Long Shelf Life: Once prepared and sealed, fig chutney can be stored for months, making it a great pantry staple.
Other Jamie Oliver Recipes
What is Fig Chutney?
Fig chutney is a sweet and tangy condiment made with fresh or dried figs, vinegar, onions, and spices. It’s cooked down to a thick, jam-like consistency and can be enjoyed with cheese, meats, or as a sandwich spread.
Jamie Oliver Fig Chutney Ingredients
- 500g fresh figs, quartered (or dried figs, chopped)
- 2 medium onions, finely chopped
- 150g brown sugar
- 200ml apple cider vinegar
- 1 tablespoon mustard seeds
- 1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger)
- 1 cinnamon stick
- 2 cloves garlic, minced
- 1 fresh chili, finely chopped (optional for heat)
- ½ teaspoon ground cloves
- Salt and freshly ground black pepper, to taste
- Olive oil (for cooking)
Step-by-Step Instructions to Prepare Jamie Oliver Fig Chutney
1. Prepare the Ingredients
Begin by quartering the fresh figs or chopping the dried figs if using. Finely chop the onions, mince the garlic, and grate the ginger. Set these aside.
2. Cook the Onions and Spices
Heat a tablespoon of olive oil in a large saucepan over medium heat. Add the chopped onions and cook for 5-7 minutes, or until softened and lightly golden. Add the minced garlic, mustard seeds, grated ginger, and chili (if using), and cook for another 2 minutes until fragrant.
3. Add the Figs
Stir in the chopped figs, ensuring they are well mixed with the onions and spices. Allow the figs to soften slightly, about 5 minutes.
4. Add Vinegar, Sugar, and Spices
Pour in the apple cider vinegar and add the brown sugar, cinnamon stick, and ground cloves. Stir everything together and bring the mixture to a boil.
5. Simmer the Chutney
Once boiling, reduce the heat to low and let the mixture simmer gently for 30-40 minutes, stirring occasionally. The chutney should thicken and the figs will break down into a jam-like consistency. If the chutney thickens too much, you can add a splash of water to loosen it.
6. Season the Chutney
Taste the chutney and season with salt and freshly ground black pepper to your preference. Adjust the sweetness or acidity by adding a little more sugar or vinegar if needed.
7. Cool and Store
Once the chutney has thickened and reached the desired consistency, remove it from the heat and allow it to cool slightly. Transfer the chutney to sterilized jars and seal tightly. Store in the fridge for immediate use or in a cool, dark place for long-term storage.
What to Serve with Jamie Oliver Fig Chutney
- Cheese Platters: Serve the fig chutney alongside a variety of cheeses, especially strong varieties like blue cheese, cheddar, or brie.
- Cold Meats: Pair with cold meats such as ham, turkey, or prosciutto for a sweet and savory contrast.
- Roast Meats: Use fig chutney as a glaze or side for roast pork, chicken, or lamb.
- Sandwiches: Spread on sandwiches or wraps for added flavor, especially with meats or vegetarian fillings like roasted vegetables.
- Crostini: Serve as a topping on crostini with soft cheese for an elegant appetizer.
Expert Tips for Mastering Jamie Oliver Fig Chutney
- Use Ripe Figs: For the best flavor, make sure your figs are ripe and sweet. Dried figs can also work, but fresh figs bring more moisture and freshness to the chutney.
- Adjust the Sweetness: Taste the chutney as it cooks and adjust the sweetness to your preference by adding more sugar or vinegar.
- Sterilize Jars Properly: If you plan on storing the chutney long-term, sterilize your jars by boiling them in hot water to prevent spoilage.
- Simmer Slowly: Let the chutney simmer slowly to allow the flavors to meld and the texture to thicken properly.
- Add a Spicy Kick: If you like a bit of heat, don’t hesitate to add more chili or a pinch of cayenne pepper for a spicy version.
Variations of Jamie Oliver Fig Chutney
- Spiced Fig Chutney: Add additional spices like star anise or cardamom for a more complex flavor profile.
- Citrus Fig Chutney: Add the zest and juice of an orange or lemon for a bright, citrusy twist.
- Fig and Apple Chutney: Combine figs with chopped apples for a sweeter, more varied texture.
- Vegan Fig Chutney: This recipe is naturally vegan, but you can substitute coconut sugar for brown sugar if desired.
- Fig and Balsamic Chutney: Replace some of the apple cider vinegar with balsamic vinegar for a deeper, more robust flavor.
How to Store Leftover Jamie Oliver Fig Chutney?
- Refrigerate: Once opened, store the chutney in an airtight container in the fridge for up to 2 weeks.
- Long-Term Storage: If properly sealed in sterilized jars, fig chutney can be stored in a cool, dark place for up to 6 months.
How to Reheat Jamie Oliver Fig Chutney?
- Room Temperature Serving: Fig chutney is best served at room temperature, so no reheating is necessary. Simply remove it from the fridge 30 minutes before serving.
- Warm Option: If you prefer, you can gently warm the chutney in a small saucepan over low heat before serving with roasted meats or cheese.
Nutrition Value (per serving)
- Calories: 80
- Protein: 1g
- Carbohydrates: 20g
- Fat: 1g
- Fiber: 2g
- Sodium: 5mg
FAQs
How long does fig chutney last?
If stored in sterilized, airtight jars, fig chutney can last up to 6 months in a cool, dark place. Once opened, keep the chutney in the refrigerator, where it will last for about 2 weeks.
Can I use dried figs instead of fresh figs in fig chutney?
Yes, you can use dried figs if fresh figs are unavailable. Simply chop the dried figs and add them to the recipe, but keep an eye on the consistency, as dried figs are less juicy and may require more liquid.
What can I serve with fig chutney?
Fig chutney pairs well with cheese boards, especially with strong cheeses like blue cheese or cheddar. It also complements cold meats, roast pork, or chicken, and can be used as a sandwich spread or a topping for crostini.
Can I freeze fig chutney?
Fig chutney is not recommended for freezing, as it can alter the texture. Instead, store it in sterilized jars in the pantry or fridge for long-term preservation.
Final Words
Jamie Oliver’s fig chutney is a simple yet sophisticated condiment that adds a burst of flavor to a variety of dishes. Whether paired with cheese, or meats or used as a sandwich spread, this chutney is versatile and delicious. Its sweet and tangy flavors make it a wonderful addition to any meal, and it’s perfect for making ahead and storing in your pantry for when you need it.
More Jamie Oliver Recipes
Print
Jamie Oliver Fig Chutney Recipe
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Yield: Makes about 2–3 jars of chutney 1x
- Category: Sauce/Condiment
- Method: Simmering
- Cuisine: British
Description
Fig chutney is a sweet and tangy condiment made with fresh or dried figs, vinegar, onions, and spices. It’s cooked down to a thick, jam-like consistency and can be enjoyed with cheese, meats, or as a sandwich spread.
Ingredients
- 500g fresh figs, quartered (or dried figs, chopped)
- 2 medium onions, finely chopped
- 150g brown sugar
- 200ml apple cider vinegar
- 1 tablespoon mustard seeds
- 1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger)
- 1 cinnamon stick
- 2 cloves garlic, minced
- 1 fresh chili, finely chopped (optional for heat)
- ½ teaspoon ground cloves
- Salt and freshly ground black pepper, to taste
- Olive oil (for cooking)
Instructions
Begin by quartering the fresh figs or chopping the dried figs if using. Finely chop the onions, mince the garlic, and grate the ginger. Set these aside.
Heat a tablespoon of olive oil in a large saucepan over medium heat. Add the chopped onions and cook for 5-7 minutes, or until softened and lightly golden. Add the minced garlic, mustard seeds, grated ginger, and chili (if using), and cook for another 2 minutes until fragrant.
Stir in the chopped figs, ensuring they are well mixed with the onions and spices. Allow the figs to soften slightly, about 5 minutes.
Pour in the apple cider vinegar and add the brown sugar, cinnamon stick, and ground cloves. Stir everything together and bring the mixture to a boil.
Once boiling, reduce the heat to low and let the mixture simmer gently for 30-40 minutes, stirring occasionally. The chutney should thicken and the figs will break down into a jam-like consistency. If the chutney thickens too much, you can add a splash of water to loosen it.
Taste the chutney and season with salt and freshly ground black pepper to your preference. Adjust the sweetness or acidity by adding a little more sugar or vinegar if needed.
Once the chutney has thickened and reached the desired consistency, remove it from the heat and allow it to cool slightly. Transfer the chutney to sterilized jars and seal tightly. Store in the fridge for immediate use or in a cool, dark place for long-term storage.
