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Fig Chutney

Dried figs pair quite well with cardamom, ginger, and anise. This recipe is both sweet and savory. Try with a sharp cheese and some crackers.

Submitted by: Jill McLeod from Milwaukee, wi
Yield: about 1 quart


Preparation Instructions:

Prepare the figs by cutting off the hard stem end and then cutting them into 1/8ths. In a saucepan, over medium -low heat, bring the remaining ingredients to a simmer, stir often to prevent sticking. Add the figs once the mixture comes to a simmer, and continue at the same heat, stirring until the figs are soft. Remove from heat and check the liquid level. There should be a little left, and the figs will continue to soak up the liquid. Add an additional 1/4C water if necessary.

Can be served warm or room temperature for best flavor.

Wil keep for 1 week covered and refrigerated.

Helpful Hints

This chutney is a great pairing for roasted lamb or chicken.



Spices Featured in this Recipe

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