Fig, Apple & Pear Chutney

This is hands-down my favourite Christmas chutney. If you’re going to make one chutney this year, make this one!

My WONDEFULLY WARM-HEARTED FRIENDS at Under the Christmas Tree kindly published this recipe on their holly-jolly website. If you love Christmas, then Under the Christmas Tree is the place for you! It’s a wonderland of good-tidings, comfort and joy (comfort and joy).

Head there for more fabulous festive recipes, along with gift guides, tips and tricks on how to get your home dazzling like Santa’s Workshop and so much more magical merrymaking!



FLAVOUR PROFILE: Sweet, sticky and jammy, this chutney champions the beautiful honey-like flavours from the figs, with subtle festive spices and a zing of orange and ginger.

GOES GREAT WITH: Perfect with cheese and crackers, this chutney goes beautifully with mature cheddar or rich and creamy blues like Gorgonzola or Roquefort. Or go the extra mile and add a spoonful to baked brie or camembert, tear off some crusty bread and get dunking!

MAKES: 850g


  • 2 tbsp. OIL
  • 2 sml RED ONIONS
  • 6 FRESH FIGS, diced
  • 200g (7oz) DRIED FIGS, diced
  • 1 APPLE, peeled, cored and diced
  • 1 PEAR, peeled, cored and diced
  • Thumb-sized piece GINGER, peeled and finely chopped
  • ½ ORANGE, zest and juice
  • ¼ tsp. GROUND CLOVES
  • ½ tsp. SALT
  • 180g (6.3oz) CIDER VINEGAR
  • 150g (5.3oz) BROWN SUGAR


  1. Heat OIL in a large saucepan. Add ONIONS and cook on a gentle heat for 15-20 minutes. There’s no rush here. You want them to be lovely and golden and sticky. Just keep half an eye on them that they don’t catch. In the meantime, you can be peeling and chopping the other ingredients.
  2. Add the FRESH FIGS, DRIED FIGS, APPLE, PEAR and GINGER to the pan, along with the ORANGE ZEST and PEEL, GROUND CARDAMOM, GROUND CINNAMON, GROUND CLOVES and SALT. Pour in the CIDER VINEGAR and give it all a good stir.
  3. Leave to simmer for 30 minutes, again, making sure that it doesn’t catch on the bottom of the pan.
  4. Now add the SUGAR, stirring it through the mixture. Bring to the boil, then reduce heat and let it simmer gently for at least 15 minutes until you get the desired consistency, stirring occasionally. I wanted mine really thick and jammy, so I let it simmer away for 30 minutes.
  5. Take off the heat and let it cool for a couple of minutes, then spoon into sterilised jars. Store in a cool dark place until Christmas, or if you can’t wait until then, sneak a jar out after 4 weeks.
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