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Homemade Fig and Walnut Chutney

A delightful condiment that combines the natural sweetness of figs with the rich crunch of walnuts, perfect for enhancing main dishes or enjoying on its own.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Condiment
Cuisine: American, Mediterranean
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Fresh figs, chopped (approximately 10-12 figs)
  • ½ cup Walnuts, roughly chopped
  • ½ cup Sugar (adjust based on the sweetness of figs)
  • ¼ cup Vinegar (white or apple cider vinegar work best)
  • 1 small Onion, finely chopped
  • 1 teaspoon Ground cinnamon
  • 1 teaspoon Ground ginger
  • ½ teaspoon Salt (to taste)

Method
 

Preparation
  1. Start by washing your figs and chopping them into small pieces. Set them aside.
  2. Roughly chop the walnuts and finely dice the onion.
Cooking
  1. In a medium saucepan over medium heat, add a splash of water (or olive oil, if you prefer) and throw in the chopped onions. Cook the onions until they become translucent, which should take about 5-7 minutes.
  2. Add the fresh figs, sugar, vinegar, chopped walnuts, cinnamon, ginger, and salt to the saucepan with the onions. Stir everything together until well combined.
  3. Lower the heat and let the mixture simmer gently for about 15-20 minutes. Stir occasionally to ensure nothing sticks to the bottom. The chutney should thicken as it cooks.
  4. Once thickened, remove the saucepan from heat and let it cool. Transfer your chutney to clean jars and seal well.

Notes

For substitutions, try using pecans or almonds instead of walnuts, and add a pinch of crushed red pepper flakes for a touch of heat. Store in the fridge for up to two weeks or freeze for up to three months.