Finding the perfect homemade condiment to jazz up your cheese board or sandwich can feel like a real challenge. Between the grocery store options that are either too sweet or packed with preservatives, and recipes that call for hard-to-find ingredients, it’s enough to make anyone reach for the same old spreads. That’s where this fig and orange chutney comes in: it’s wonderfully balanced between sweet and tangy, uses simple ingredients you can find at any supermarket, and takes just one pot to make. Plus, it’s the kind of recipe that makes your kitchen smell amazing while it simmers away.

Why You’ll Love This Fig Chutney?

• Make-ahead friendly – This chutney can be made in advance and stored in jars, making it perfect for holiday gifts or keeping in your pantry for whenever you need it.
• Simple ingredients – With just 8 basic ingredients, you can create a homemade condiment that tastes way better than store-bought versions.
• Versatile condiment – It pairs perfectly with cheese boards, roasted meats, sandwiches, and even morning toast – making it a must-have addition to your kitchen.
• Quick preparation – In less than an hour, you’ll have a batch of fresh chutney ready to enjoy, with most of the time being hands-off simmering.

Ingredients

Gingersnap Crust

• 1 orange
• 80 grams onion
• 350 grams fresh figs
• 80 grams apple
• 180 ml balsamic vinegar
• 50 grams white sugar
• 50 grams dark brown sugar
• 1/2 teaspoon flaked sea salt

Instructions

Step 1: Prepare the Ingredients

• Begin by zesting and juicing one orange. For juicing, using a lemon reamer or juicer is recommended to extract maximum juice. Measure approximately 150ml of juice and set aside 1 teaspoon of the zest for later.
• If you do not have enough juice, top it up with water until you reach the desired amount. Finely chop roughly 80g of onion, 80g of apple (excluding the core but no need to peel), and 350g of fresh ripe figs into roughly 1cm/½ inch pieces.

Step 2: Combine Ingredients in the Saucepan

• Add the orange juice, chopped onion, figs, and apple into a saucepan. Pour in 180ml of balsamic vinegar, and add 50g of white sugar, 50g of muscovado sugar, and ½ teaspoon of sea salt flakes. Mix all the ingredients together until well combined.

Step 3: Cook the Chutney>

• Place the saucepan on medium-high heat and stir the mixture until it begins to boil. Once boiling, reduce the heat so that it is just simmering. Cook for around 30 minutes, stirring every 5-10 minutes to prevent sticking. The mixture will thicken, so continue to monitor closely, especially towards the end of cooking.

Step 4: Check the Consistency

• The chutney is ready when you can drag your spatula through it and the gap doesn’t immediately fill with liquid. If necessary, increase the heat slightly to cook away any excess liquid until the desired consistency is achieved.

Step 5: Finalize and Store the Chutney

• Remove the chutney from the heat and stir in the reserved 1 teaspoon of orange zest for a burst of citrus flavor. Carefully spoon the hot chutney into jars or your preferred container. Ensure all containers are clean and sterilized to preserve freshness.

Step 6: Allow Flavors to Develop

• Before indulging, allow a minimum of 3 days for the flavors to meld and develop. Store the chutney in a cool, dark place, and enjoy its rich, sweet, and tangy taste after the waiting period.

Recipe from Alrightwithme