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
Scale
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
