Tangy Fig and Orange Chutney Recipe
Introduction
This Tangy Fig and Orange Chutney blends sweet, tart, and savory flavors into a rich condiment that brightens any meal. Made with fresh figs, vibrant orange, and a splash of balsamic vinegar, it’s perfect for cheese boards, roasted meats, or sandwiches.
Ingredients
- 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: Zest and juice the orange, aiming for about 150 ml of juice. Reserve 1 teaspoon of the zest. If juice is insufficient, add water to reach desired quantity. Finely chop the onion, apple (no need to peel), and fresh figs into roughly 1 cm pieces.
- Step 2: In a saucepan, combine the orange juice, chopped onion, figs, apple, balsamic vinegar, both sugars, and sea salt. Stir thoroughly to mix.
- Step 3: Heat the mixture over medium-high heat until it boils, then reduce to a simmer. Cook for about 30 minutes, stirring every 5 to 10 minutes to avoid sticking and encourage thickening.
- Step 4: Test the chutney’s consistency by dragging a spatula through it; if the gap remains without filling with liquid, it is ready. If too liquid, raise heat slightly to reduce further.
- Step 5: Remove from heat and stir in the reserved orange zest. Transfer the hot chutney into clean, sterilized jars or containers.
- Step 6: Let the chutney sit for at least 3 days to allow flavors to develop fully before serving.
Tips & Variations
- For a spicier twist, add a pinch of chili flakes during cooking.
- If fresh figs aren’t available, dried figs soaked in warm water can be used instead.
- Use muscovado sugar instead of dark brown sugar for a richer molasses flavor.
- Sterilize jars by boiling or oven-heating to ensure longer preservation.
Storage
Store the chutney in airtight sterilized jars in the refrigerator. It will keep well for up to 3 weeks. Reheat gently before serving if desired, or enjoy cold as a flavorful accompaniment.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use bottled orange juice instead of fresh?
Fresh orange juice is preferred for its bright flavor and natural zest, but bottled juice can be used in a pinch. Avoid juice with added sugars or preservatives.
How long does the chutney last once opened?
Once opened, keep the chutney refrigerated and consume within 3 weeks for best quality. Always use a clean spoon to prevent contamination.
Print
Tangy Fig and Orange Chutney Recipe
- Total Time: 45 minutes
- Yield: Approximately 500 ml of chutney, enough for about 4–6 servings 1x
Description
This Tangy Fig and Orange Chutney combines the sweetness of fresh figs and apples with zesty orange and tangy balsamic vinegar, balanced by a mix of white and dark brown sugars. Cooked gently on the stovetop until thick and flavorful, this versatile chutney adds a vibrant twist to cheeses, meats, or sandwiches.
Ingredients
Produce
- 1 orange (zested and juiced)
- 80 grams onion, finely chopped
- 350 grams fresh ripe figs, chopped into roughly 1cm pieces
- 80 grams apple, chopped (core removed, unpeeled)
Liquids & Vinegars
- 180 ml balsamic vinegar
- 150 ml orange juice (from the orange, topped with water if needed)
Sugars & Seasonings
- 50 grams white sugar
- 50 grams dark brown sugar (muscovado)
- 1/2 teaspoon flaked sea salt
- 1 teaspoon reserved orange zest
Instructions
- Prepare the Ingredients: Begin by zesting and juicing one orange, aiming to extract about 150ml of juice using a lemon reamer or juicer. Reserve 1 teaspoon of the orange zest for later use. If the juice is insufficient, top it up with water to get the desired volume. Finely chop about 80 grams of onion, 80 grams of apple (with core removed but skin on), and 350 grams of fresh figs into roughly 1 cm pieces.
- Combine Ingredients in the Saucepan: In a medium saucepan, add the orange juice, chopped onion, figs, and apple. Pour in 180 ml of balsamic vinegar along with 50 g each of white sugar and muscovado sugar, then add 1/2 teaspoon of flaked sea salt. Stir until all ingredients are well mixed.
- Cook the Chutney: Place the saucepan over medium-high heat and stir continuously until the mixture starts to boil. Reduce the heat to a gentle simmer and continue cooking for approximately 30 minutes. Stir every 5 to 10 minutes to prevent the chutney from sticking to the bottom of the pan, allowing the mixture to thicken gradually throughout this time.
- Check the Consistency: Test the chutney’s consistency by dragging a spatula through it; the gap should remain clear and not immediately fill with liquid. If it appears too runny, increase the heat slightly and cook a bit longer until the chutney reaches the desired thick, spreadable texture.
- Finalize and Store the Chutney: Remove the chutney from the heat and mix in the reserved teaspoon of orange zest to add a fresh citrus burst. Carefully spoon the hot chutney into clean, sterilized jars or containers to ensure freshness and safety during storage.
- Allow Flavors to Develop: For the best taste, allow the chutney to rest for at least three days before consuming. This resting period helps the flavors to meld and deepen, creating a rich and tangy condiment perfect for pairing with a variety of dishes.
Notes
- Ensure jars or containers are thoroughly cleaned and sterilized before storing the chutney to prevent spoilage.
- The chutney can be kept refrigerated for up to 3 weeks once opened.
- Feel free to adjust the sugar quantity depending on desired sweetness.
- This chutney pairs beautifully with cheese boards, roasted meats, or as a sandwich spread.
- If fresh figs are unavailable, dried figs soaked in warm water can be used but will require adjusting liquid amounts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: British
Keywords: fig chutney, orange chutney, homemade chutney, balsamic vinegar chutney, fruit chutney, fig recipe, British condiment
