This is an older post that is still timely as San Diego clings to summer and fresh figs are still gorgeous…
Late summer and early fall means peak fig season here in San Diego. I just learned that 98% of our country’s fresh figs are grown here in California, as well as 100% of all dried figs. Inspired by an abundance of figs in our local markets, I decided to adapt my family’s recipe for mango chutney and develop one for fig chutney.
I decided to combine both fresh and dried figs, hoping for an intense “figgy” flavor in my chutney. Many thanks to the generous folks at the California Fig Advisory Board who supplied me with beautiful fresh Brown Turkey figs and dried Mission and Golden figs. I combined the Brown Turkeys with a mix of dried Goldens and Missions. (Did you know that priests here at our San Diego Mission first planted figs in 1769, hence the name “Mission”?)
With fall and cooler weather around the corner, serve this rich-tasting chutney with grilled pork, beef or chicken. Slather goat cheese on slices of toasted baguette or crackers, top with chutney and serve with wine. I love fig chutney in a chicken sandwich instead of mayo or swirled into Greek yogurt for my breakfast.
If you don’t want to can the chutney, it will keep, covered, in your fridge for at least a month. For a review of safe canning procedures, I refer folks to the site at Ball. For me, canning is a comforting kitchen ritual that reminds me of canning with three generations of women in my family. My great-grandmother, grandmother and mother all shared their favorite recipes for jams, preserves and chutneys.
My husband can’t stop eating my fig chutney and says it is his new favorite chutney, reminding him of the Fig Newtons he enjoyed as his favorite childhood cookie…
LtC TIP: If you can’t find pomegranate molasses, try online or skip it entirely.
- 3 cups brown sugar, lightly packed
- 2 cups apple cider vinegar
- 2 pounds fresh figs, stemmed and chopped
- 1 pound dired figs, stemmed and chopped
- 1 large onion, chopped
- zest and juice of 1 lemon
- ¼ cup crystallized ginger, finely chopped
- 1 Tablespoon pomegranate molasses
- 1 Tablespoon mustard seed
- 1 teaspoon grated fresh ginger root
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- Combine the sugar and vinegar in a large, heavy-bottomed pot. Heat, stirring, until sugar dissolves.
- Add remaining ingredients, bring to a boil, then reduct heat to low. Cook, uncovered, stirring on occasion, for 2 hours.
- Pour into sterile jars and seal according to safe canning procedures.
- Store in pantry up to one year.
Oh my this sounds luscious, and I love the flavors you’ve packed in. We are experiencing unusual heat right now, and I look forward to a cool respite to try this.
It is record-breaking heat here, 90 degrees inside and out – reconsidering pizza night, Lynda 😉
Lovely! I am a huge fan of chutney, and just picked up some figs this past week-can’t wait to make this! Fig Fest sounds fun-if it wasn’t my daughters birthday that day (and we weren’t planning a surprise trip to Disneyland 🙂 I would be there for sure. Have fun!
I hope you try it – I plan to make another batch soon just to pass along to friends – tis the (fig) season.
Omg that looks.so.good Liz!!!!!! I have a tomato/pepper chutney that I posted last month and it uses ACV, brown sugar, molasses and many of the same spices you used.
But this just looks and sounds out of this world!
pomegranate molasses <— oh wow. I've never heard of it or had it, but I can eat molasses with a spoon. I love it. And know I would love pom molasses.
Totally pinning this. And I would love it! I just need some figs!
I will bet the CA Fig Commission would be happy to send you a box…
I knew there would be Meyer Lemon in this bejeweled beauty! YUM!
And we planted a second tree, already growing, Steve 😉
Liz, I am so envious of you right now. The figs here in Virginia are not nearly as abundant, nor as big or as sweet. But they’ll do. I love the idea of mixing the fresh and the dried and turning them into chutney. I’ll bet it would be fantastic with all sorts of cheeses, from bloomy cow’s milk to hard aged. And blue, too.
Hi Domenica, the grass is always greener – I am always homesick for Jersey and East Coast tomatoes –
This sounds really good! It is indeed time to start thinking of Fall/Autumn recipes and this is just lovely, love the Meyer lemon and pomegranate molasses in this!
It is my favorite new chutney recipe, Jayne.
I love your chutney recipes! I can’t wait for true fall to be here. Your recipes are making me crave fall soups!
Thanks, Lisa – it has been so hot that I have yet to make a batch this fall.
There are still a few figs hanging on the trees where I live too. I better go chutney them before the birds get them. GREG
Hoping to find some after our trip.
I wish figs were more abundent here in NYC, they are still available but very expensive and not that good, Love this chutney, saved the recipe in case I come across some great figs.
The season was skimpy here, Suzanne, unusual for CA, and it came late –
I still have some figs left on my tree here as well, love that you combined both fresh and dried figs, I am going to try this one Liz!
Your version will be the best, Wendy!
Liz, this sounds delightful! I do love figs, fresh and dried, so … Perfect!