Celebrate fresh fig season with a sweet and savory chutney.
Come late summer into early fall, when fresh figs turn up in farmers’ markets and supermarkets, I start cranking out this sweet-savory fig chutney.
It’s a slam dunk on a cheeseboard, ideal with an aged cheddar or Parmigiano-Reggiano as well as creamy goat cheese or a rich Brie. It also gets along well with prosciutto.
But don’t stop there. Add this fig chutney to a grilled cheese sandwich or serve it alongside grilled pork or chicken.
Chutney vs. Jam
Both are made from chopped or pureed fruit, so what’s the difference?
Jam has more sugar while chutney has tangy notes, thanks to vinegar.
Balsamic Cranberry-Fig Compote>>
Fig Chutney Recipe Notes
- I use Black Mission figs, a sweet variety that’s easy to find in supermarkets and farmers’ markets this time of year. If you use Brown Turkey or Kadota, which are less sweet than Black Mission, add a little extra sugar. (I haven’t tried the new Emerald variety yet, but its touted crème brûlée notes seem like it would be a nice fit in this recipe.)
- Sweet onion lends an extra note of, well, sweetness. But a regular brown onion also works. Don’t skimp on the time to caramelize the onion.
- You can substitute coconut sugar or regular sugar or brown sugar.
Fresh Fig Chutney With Caramelized Onion
Fresh figs and a splash of vinegar make this chutney the perfect sweet-savory condiment.
Equipment
- 1 chef's knife
- 1 saucepan
- 1 spoon
Ingredients
- ½ sweet onion
- 1 tablespoon extra-virgin olive oil
- kosher salt, to taste
- 2 tablespoons water
- 1 pound figs
- 3 tablespoons brown sugar
- 3 tablespoons red wine vinegar
- 1 tablespoon balsamic vinegar
- 1 teaspoon freshly ground black pepper, to taste
- 1 teaspoon orange zest, grated
Instructions
- Finely chop the onion.
- Heat olive oil in a medium saucepan over medium-high. Add the onion and a pinch of salt. Sauté 3 minutes. Add the water. Cover, reduce heat to low, and cook 20-25 minutes or until the onion is very tender and caramelized, stirring occastionally.
- Meanwhile, stem and dice the figs. When the onion is caramelized, stir in the figs, brown sugar, red wine vinegar, and another pinch of salt. Increase heat to medium-low, and cook, uncovered, 20 minutes, stirring occasionally, or until the figs have broken down and the chutney is thick.
- Remove the pan from the heat. Stir in the balsamic vinegar, pepper, and orange zest. Cool to room temperature. Transfer the chutney to clean jar. Refrigerate for up to 2 weeks. (Makes about 2 cups.)