Fig chutney by David Lebovitz

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Fig chutney is delicious, especially in combination with a nice piece of cheese and a glass of wine. This recipe comes from our hero David Lebovitz.


For about 500 grams:

  • 1 tablespoon sunflower oil
  • 1 large red onion, peeled and finely chopped
  • 2 centimeters fresh ginger, peeled and finely chopped
  • 120 grams brown sugar
  • 125 ml (apple cider) vinegar
  • Juice and zest of 1 lemon
  • 100 grams of raisins, or other dried fruit
  • 1.5 tsp mustard seeds
  • 1 small cinnamon stick
  • Pinch of salt
  • Pinch of ground cloves
  • Pinch finely ground red pepper
  • 450 grams of fresh figs (top off and cut into pieces) or soaked dried figs

This is how you make the fig chutney

Heat the oil in a large pan over medium heat. Saute the onions until translucent and keep stirring. This takes about ten minutes.

Add the remaining ingredients except the figs. Let this mixture simmer for about twenty minutes, then add the figs and put a lid on the pan. Cook the figs for another five to ten minutes, until they are soft and tender.

Remove the lid and cook for another five to ten minutes over a low heat, stirring continuously. Your chutney should now have thickened and have the consistency of jam. Enjoy!

Also delicious with figs or chutney

  • Crostinis with goat cheese, fresh figs and walnuts
  • Bread & butter pudding with almond paste and figs
  • Tartines with goat cheese, figs and prosciutto
  • Quick homemade flatbreads with egg and mango chutney

Fig jam chutney stock

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