Published: · Modified: by Nicki Sizemore · This post may contain affiliate links
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This fig chutney recipe has been a staple in my kitchen for over a decade. It has an incredible flavor from dried figs, ruby port, cinnamon, star anise, orange peel and walnuts. It smells like Christmas, and while I make it year-round, I especially love it during the holidays. It’s an easy appetizer when served with cheese and a fabulous accompaniment to roasted pork, turkey and sandwiches (and even breakfast!). [Step-by-step VIDEO below.]
While I love entertaining, when it comes to menu planning, I’ve learned (the hard way!) that the best meals are those that can be prepped almost entirely ahead of time, freeing me up to hang with my guests. This fig chutney recipe is one of my go-to’s, as it’s an easy way to elevate co*cktail hour. You can make it weeks ahead of time, and come the night of the party simply put it in a pretty jar or bowl and serve it aside a good wedge of cheese or two. Voila! Appetizers are served.
Ingredients:
- Dried mission figs: This chutney is made with dried mission figs, which have a deep purple skin and a sweet, caramel-y flavor. You can find them at most grocery stores with the other dried fruits, or online. Avoid fresh figs, which won’t give you the same texture.
- Ruby port: Ruby port is a young port with a fruity, cherry-like aroma (aged tawny port is more nutty in flavor and doesn’t work as well here).
- Cinnamon stick, star anise, bay leaf and orange peel: The chutney is flavored with warming aromas of cinnamon and star anise, while a dried bay leaf lends a peppery depth and orange peel brings brightness.
- Walnuts: Toasted chopped walnuts are stirred into the chutney at the end, providing a delicious nutty crunch.
How to make this fig chutney recipe:
- In a small saucepan, combine the figs, port, water, maple syrup and salt. Tie up the orange zest, star anise, cinnamon stick and bay leaf in a piece of cheesecloth and nestle it into the pan (if you don’t have cheesecloth you can simply throw the spices in the pot and fish them out at the end).
- Bring the port to a simmer then cook until the figs soften and the mixture thickens into a jam-like consistency. It only takes about 15-20 minutes.
Serving suggestions
This fig chutney instantly elevates a cheese board, making for an elegant appetizer. For an easy crostini, spoon the chutney over fresh ricotta or brie on toasted baguette slices. It also pairs beautifully with roasted port or turkey (as well as with pork or turkey burgers!). I absolutely love it on sandwiches, especially with brie or Comté and spicy arugula. SWOON.
For a French-inspired breakfast, serve the chutney with a spread of mild cheeses, maple pecans, thick yogurt, fresh bread and fruit. Très sophisticated.
Finally, I love giving the chutney as an easy but thoughtful hostess or holiday gift. Pack it into pretty jars (I love these) and give it on its own, or pair it with a nice piece of cheese, a cheese board and a cheese knife.
Recipe tips:
- Be sure to use ruby port instead of tawny port in this fig chutney recipe. Ruby port is a younger port with a brighter, fruitier flavor.
- Use dried black mission figs which you can buy online or in specialty grocery stores (such as Whole Foods).
- You’ll need cheesecloth and butcher’s twine to tie up the whole spices, but if you don’t have them you could use a tea steeper or simply throw the whole spices into the pot and fish them out at the end.
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you or supporting From Scratch Fast!
FAQs
How long can you store fig chutney?
The chutney will keep in the refrigerator for up to three weeks. I prefer to bring it to room temperature before serving, but it’s also tasty straight out of the fridge.
What cheeses pair with fig chutney?
Fig chutney is a perfect match with Alpine style cheeses (such as Comté or Gruyere), aged salty cheeses (such as Manchego or Parmigiano Reggiano) or bloomy rind cheeses (such as Brie or Camembert).
Other appetizers to try:
- Creamy White Bean Dip
- Whipped Ricotta Crostini
- Sriracha Cream Cheese Dip
- Yogurt Feta Dip
Watch the video!
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Easy Fig Chutney Recipe with Walnuts & Port
This easy fig and walnut chutney is fragrant with port, cinnamon, star anise, orange zest and maple syrup. It smells just like the holidays, and it’s the perfect addition to cheese platters or cheese plates. For an easy crostini, spoon the chutney over fresh ricotta or brie on toasted baguette slices. It’s also excellent with roasted turkey or pork (as well as on turkey and pork burgers!), and it makes a killer sandwich with cheese (think gruyere, Comté, brie or Taleggio) and arugula. You’ll need cheesecloth and butcher’s twine to bundle the whole spices but if you don’t have one you could use a tea steeper or just add the spices and fish them out at the end.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Appetizer
Cuisine: American
Keyword: fig chutney for cheese, fig chutney recipe, fig jam recipe
Servings: 1 ½ cups
Author: Nicki Sizemore
Equipment
cheesecloth, butcher’s twine
Ingredients
- 1 ½ cups dried Black Mission figs, about 8-9 ounces, stems removed, coarsely chopped
- 1 cup ruby port
- ½ cup water
- 2 tablespoons maple syrup
- ⅛ teaspoon kosher salt
- 1 2-3- inch strip orange zest (removed with a vegetable peeler)
- ½ star anise
- 1 2-3- inch cinnamon stick
- ½ bay leaf
- ¼ cup toasted walnuts, chopped
Instructions
In a small saucepan, combine the figs, port, water, maple syrup and salt.
Place the orange zest, star anise, cinnamon stick and bay leaf in the center of a 6-inch square of cheesecloth; pull up the sides and tie the ends with butcher’s twine to make a little packet (if you don’t have cheesecloth you can simply throw the spices in the pot and fish them out at the end).
Nestle the packet into the saucepan. Bring the mixture to a boil over medium heat, then reduce the heat to a simmer on your lowest burner. Cook, stirring occasionally and smashing the figs with the back of a spoon, until thickened (it should be the consistency of a jam), about 15-20 minutes.
Remove the pan from the heat and discard the packet of spices. Smash the figs a bit more with the back of the spoon. The chutney should be thick, but if it looks dry you can stir in a splash or two of water. Stir in the walnuts. Serve warm or at room temperature.
Notes
Do Ahead: The chutney can be refrigerated for up to 3 weeks. Bring to room temperature before serving.
Tips:
- Be sure to use ruby port instead of tawny port in this recipe. Ruby port is a younger port with a brighter, fruitier flavor.
- Use dried black mission figs which you can buy online or in specialty grocery stores (such as Whole Foods).
- You’ll need cheesecloth and butcher’s twine to tie up the whole spices, but if you don’t have them you could use a tea steeper or simply throw the whole spices into the pot and fish them out at the end.
- The chutney pairs nicely with both aged hard cheeses as well as soft, bloomy rind cheeses, including: Comté, Gruyère, Manchego, Parmigiano Reggiano, Brie and Camembert.
More Gluten Free Easy Appetizers
- Lamb Flatbread Pizzas with Mint Pesto (Gluten Free Option!)
- Life Changing Grilled Potatoes Recipe
- Ultimate Romesco Sauce Recipe (Gluten Free, Vegan)
Reader Interactions
Comments
Lucy says
Can you process the chutney in a water bath to preserve it longer?
Reply
Nicki Sizemore says
Hi Lucy, unfortunately I haven't tested the amount of acid in the chutney, and I'm not sure if it has enough acid to be safely preserved in a hot water bath. So sorry I don't have a concrete answer for you! Perhaps if you have leftovers you can gift it to friends?
Reply
Lucy says
Can you freeze this?
Reply
Nicki Sizemore says
Hi Lucy, I actually haven’t tried freezing this, since it lasts so long in the fridge. I do think it should be fine, however.
Reply
Katie Dilts says
I’d like to serve this to children; do you have a suggestion for a substitute for the port? Thank you.
Reply
Nicki Sizemore says
Hi Katie! Since the port simmers in this chutney, the alcohol completely boils off. There will be zero alcohol in the chutney, making it absolutely safe to feed to children!
Reply
