This spiced fig chutney with fresh ginger, lemon and Bramley apples is utterly delicious — ideal for Christmas gifts and hampers.
🍴 Why you will love this recipe
This fig chutney blends both fresh and dried figs for a concentrated, deeply fruity flavour. It’s perfect if you have a glut of figs from your garden or want to make the most of seasonal bargains.
Figs and warming spices evoke festive memories — think figgy puddings — and this chutney makes a thoughtful homemade Christmas present. Pack a few jars into a hamper with other preserves for a lovely gift.
If the idea of making chutney seems daunting, this straightforward recipe will change your mind. With simple steps and plain ingredients you’ll find chutney-making both easy and rewarding.
📝 What you need
Fresh figs are at their best from late summer to early autumn. Use ripe local figs for the best flavour and texture.
Dried figs deepen the fig flavour and add body. You can substitute sultanas or dried cranberries if you prefer.
Bramley apple gives the chutney its silky, jammy texture. Bramleys break down when cooked; other apple varieties may remain in chunks.
Spices — I use mixed spice, ground coriander and a pinch of chilli flakes for warmth and depth. Feel free to adjust the mix to your taste.
👩🏽🍳 How to make your Fig Chutney
For a full, printable recipe with ingredients and detailed instructions, see the recipe card below.
Peel and finely chop the onion and fry gently in oil until softened. Add chopped Bramley apple and chopped dried figs, then stir to combine.
Add fresh ginger, your chosen spices, salt and vinegar. Cook gently for a few minutes, stirring so nothing sticks to the pan.
Roughly chop the fresh figs and add them to the pan with the sugar and lemon juice and zest. Cover and simmer gently for 10–15 minutes until the figs have collapsed and the chutney is thick and glossy. Pour into warm, sterilised jars and allow to mature for 2–3 weeks for the best flavour.
🔪 Top Tips & FAQs
Adjust consistency: If the chutney is too thin, remove the lid and simmer a little longer. If it’s too thick, add a splash of water or lemon juice to loosen it.
Season to taste: Before bottling, taste and tweak the seasoning — add a pinch more chilli flakes or a little extra salt if you like.
Ventilation: Use your extractor fan while cooking — the vinegar aroma can linger in the house for a day or two.
If jars are properly sterilised, unopened chutney will keep up to 1 year in a cool, dark place. Once opened, store in the fridge and use within 2 months.
Wash jars and lids in hot soapy water and place them, still damp, on a roasting tray in a preheated oven at 160–180°C for 15 minutes. Alternatively, run them through a hot dishwasher cycle and fill while still hot.
Fig chutney is excellent in sandwiches and wraps, on burgers, or served with a cheeseboard. Its sweet-savoury profile complements a wide range of cheeses and plant-based alternatives.
Yes — the skin is thin and edible. Simply remove the stalks before using the figs.
🍽 If you liked that…
You might also enjoy these other vegan preserves and recipes:
-
Vegan Christmas Cake
-
Courgette Chutney with red peppers & tomato
-
Onion Marmalade with red wine
-
Apple Chutney with dates & cranberries
Loved this recipe? ⭐️ Leave a star rating below! 📸 Snap a photo of your finished chutney and tag @thevegspace or #thevegspace on social media. 📩 Subscribe to the newsletter for weekly recipes.
📖 Recipe
Fig Chutney with ginger & lemon
Kate Ford | The Veg Space
Ingredients
- 2 tablespoon rapeseed or sunflower oil
- 1 onion, peeled and finely chopped
- 175 g dried figs, chopped (or sultanas)
- 1 large Bramley apple, peeled and chopped
- Thumb-sized piece of ginger, peeled and finely chopped
- 1 teaspoon salt
- 1 teaspoon each of spices or a selection: mixed spice, ground coriander, ground cinnamon, plus a pinch of chilli flakes
- 200 ml vinegar (a mix of cider and malt, or any wine/cider/malt combination)
- 8 fresh figs, stalks removed and roughly chopped
- 180 g soft brown sugar
- 1 lemon, juice and zest
Instructions
- Heat the oil in a very large saucepan or preserving pan. Peel and finely chop the onion and fry gently for about 5 minutes until softened.
- Finely chop the dried figs (remove any tough stalks). Peel and chop the Bramley apple and peel and finely chop the ginger. Add them to the pan.
- Add the salt, spices and vinegar. Cook gently for 5 minutes, stirring occasionally to prevent catching.
- Prepare the fresh figs by removing stalks and chopping roughly.
- Add the fresh figs and sugar to the pan, then stir in the lemon juice and zest.
- Cover and simmer gently for 10–15 minutes until the figs have collapsed and the chutney is thick and glossy. For a thicker chutney, remove the lid and simmer for a few more minutes.
- Allow to cool slightly, then pour into warm, sterilised jars. Store in a cool, dark place for 2–3 weeks to mature before using.
Notes
Consistency: Adjust at the end of cooking by simmering uncovered to thicken, or adding a splash of water or lemon to loosen.
Seasoning: Taste and adjust the spices before bottling — add chilli flakes or salt if needed.
Ventilation: Use an extractor fan to reduce lingering vinegar smell.
Nutrition
Calories: 29 kcal
Carbohydrates: 6 g
Protein: 0.2 g
Let us know how it was and tag @thevegspace or #thevegspace.
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