Sep 11, 20202 min read

Homemade Fig and Apple Chutney!

Updated: Sep 23, 2020

Fall is almost here and that means I am making my homemade Fig and Apple Chutney for family and friends to kick off the Autumn season

When the figs and apples are ready for picking, it is time to make chutney! Over the last few years of making my fig and apple chutney, I always tweaked the recipe. I feel that I have finally perfected it and I am so happy to share it with all of you!

Paired with an orange blossom and honey goat cheese on a toasted slice of chibata bread this is by far is the best fig and apple chutney I have made.

There are a few things that I feel add to the sweetness and flavor to the chutney from the iron skillet I cook it in and the sugar that is added which makes this different from other chutneys.

Fig and Apple Chutney Recipe

Prep Time: 15 mins

Total Time: 45 mins

Ingredients:

12 oz of fresh figs

3 fugi apples

1/2 a white onion (forgot it in the photo)

1 cup of sugar in the raw

1/3 cup balsamic vinegar

1 tablespoon of lemon juice

1/2 teaspoon of ground cinnamon

1/2 teaspoon of nutmeg

1/2 teaspoon of salt

1/4 teaspoon of ground cloves

Have 5oz of water on hand!

Let's Begin...

Step 1. Prepare the figs by cutting them into quarters.

Step 2. Prepare your apples by peeling them, coring them and then slicing them into cubes.

Step 3. Chop 1/2 a white onion.

Step 4: Place them all into an iron skillet.

Step 5: Pour in 1/3 of a cup of the balsamic vinegar.

Step 6: Mix all the figs, apples, onions and balsamic vinegar together making sure everything is covered. Turn up the heat until it comes to a boil. Then reduce the heat and allow to cook for approximately 10 mins.

Step 7: At the 10 minute mark, I add 5 oz of water to soften the apples.

Step 8: Cook for another 10 minutes, continuously stirring.

Step 9: At the end of the10 minutes, add the Sugar in the Raw and stir into the mixture.

Step 10: Add the lemon juice.

Step 11: Add the cinnamon, nutmeg, ground cloves and salt.

Step 12: Stir well and continue cooking for an additional 5 minutes. Turn off the heat.

Step 13: With a potato masher, squish the apples and figs together. You don't want to complete crush the apples but break them into smaller pieces. It also releases some of the juices of the apples into the chutney.

Step 14: Now, remove the iron skillet from the heat and allow to cool before storing or eating.