I’ve had requests for the fig chutney recipe. I adapted one that came from Twist restaurant in Fresno, California (previously published by the California Fresh Fig Growers Association). I included the canning instructions from the pectin manufacturer. Enjoy!
Use this chutney as an accompaniment for roast pork or vegetable curry, or as a spread on a turkey sandwich. The flavors remind me of apple butter.
75 mL (1 bottle) port wine
¾ C balsamic vinegar
¼ C apple cider vinegar
1 C brown sugar, packed
1 onion, chopped
¼ C grated ginger root*
3 cinnamon sticks, cracked
Zest of one lemon
1 ½ tsp ground mustard
½ tsp ground allspice
¼ tsp ground clove
1 ¾ tsp salt
4+ lbs figs, stems removed, sliced in half
*To make grating easier, freeze ginger root and use microplane. Fill ¼ C measuring cup. Note: quantity will shrink as ginger thaws; be sure to add enough ginger.
½ C granulated sugar
1 pkg Sure Jell pectin
Combine port and vinegars. Bring to a boil and reduce by half.
Add brown sugar, seasoning, and figs. Return to boil. Reduce heat to medium-low and cook for 30 minutes.
Meanwhile, place rack in canner and fill halfway with water. Bring water to boil.
Drain fig mixture, reserving liquid. Use spoon or potato masher to break up figs and remove as much liquid as possible. Return liquid to pot and bring to boil. Stir pectin into sugar. Whisk pectin-sugar mixture into liquid in pot. Boil for 1 minute. Return fig mixture to pot and stir. Bring to boil. Turn off heat.
Fill sterilized jars with fig chutney, leaving ¼ inch head room. Wipe jar rims and threads. Cover each with a clean, new lid and screw on bands finger tight. Use tongs to place jars on rack in canner. Add hot water to cover jars by one inch. Cover canner. Process jars by boiling gently for 10 minutes. Remove jars and place upright on a towel to cool completely. Leave undisturbed for 24 hours. Check seals by pressing on middle of lid with finger. (If lid springs back, it is not sealed properly. Chutney must be refrigerated and consumed within one week.) Properly sealed jars will keep for up to one year at room temperature. Refrigerate open jars.