fig apple and balsamic chutney with cheese
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4 from 2 votes

Fig, Apple and Balsamic Chutney sponsored by Marigold

Fig, apple and balsamic chutney, for your cheese and biscuits this Christmas or pop in a jar for a great homemade Christmas gift.
Course chutney, condiment, Dessert, sauces, side
Cuisine British
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Calories 47.1kcal
Author Debbie


  • 350 g red onions chopped
  • 500 g red apples cored and roughly chopped
  • 1 tbsp olive oil
  • 550 g large figs stems removed and cut into eighths
  • 2 tsp mixed spice
  • 350 g muscovado sugar
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 150 ml red wine vinegar
  • 250 ml balsamic vinegar


  • In a large pan heat the oil. Add the onions and gently cook until soft and slightly browned.
  • Add all the other ingredients, bring to the boil and then simmer for around 45 minutes. Check and stir occasionally.
  • After 30 minutes or so use a masher to break up some of the large bits. Continue to simmer until you are happy with the consistency.

If serving immediately:

  • Transfer to a bowl and chill if desired.

If storing in jars:

  • Sterilise your jars either in the dishwasher or in the oven for 5 minutes at 150 degrees C.
  • Transfer chutney into your jars whilst it is still hot and screw on the lids tightly. A vacuum seal will form as the chutney cools. Use Marigold gloves to help when handling the hot jars and screwing on the lids.



Serving: 45g | Calories: 47.1kcal | Carbohydrates: 11g | Protein: 0.4g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sugar: 10.9g