Comments on: Easy Fig Chutney Recipe (Fresh or Dried Figs)

By: Sandra Shaffer

Sandra Shaffer — Fri, 25 Apr 2025 18:54:14 +0000

In reply to Bee.

Thank you so much, Bee! I appreciate the time you took to let me know that this recipe was such a hit!

By: Bee

Bee — Fri, 25 Apr 2025 11:37:49 +0000

Oh my word this is absolutely scrumptious!! We made a triple batch We allowed to cook just shy of two minutes before it was ready, cooled and then blended and then gave a further 2 mins back on the hob. Perfect consistency and flavour. Fingers crossed we haven’t overcooked and can get the spoon back in the jar when it’s cooled. Thank you so very much for all the time and patience you put into the creation of this recipe, it’s first class and tastes just like all the expensive stuff you get in a posh Christmas hamper. Thank you for sharing your talent and experience. Bravo

By: Sandra Shaffer

Sandra Shaffer — Mon, 16 Dec 2024 17:15:27 +0000

In reply to Tracey Blackmore.

Thank you for letting me know you tried this fig chutney recipe. It’s a hit during the holiday season and make it often!

By: Tracey Blackmore

Tracey Blackmore — Sun, 15 Dec 2024 16:24:04 +0000

Loved this recipe. Very easy to make. Absolutely delicious with cheese!

By: Sandra Shaffer

Sandra Shaffer — Thu, 28 Dec 2023 01:10:50 +0000

In reply to Kathie.

So glad to hear this! Thank you for letting me know you tried this fig chutney recipe!

By: Kathie

Kathie — Wed, 27 Dec 2023 03:42:48 +0000

In reply to Kathy.

Yum! Thanks for your recipe, it got me cooking because it was an easy recipe . I added the 2 cups of water to my fresh ripe figs which gave me extra time to look up other recipes while I was stirring. I saw another recipe add a red onion, add 1/2 tps of all spice, 1/2 tps of salt, handful of saltanas and some ginger. I added all these goodies in while stirring and waiting for the mix to reduce. It is amazing! So tasty, a real flavour bomb!

By: Sandra Shaffer

Sandra Shaffer — Thu, 05 Oct 2023 23:01:41 +0000

In reply to Anne Hilow.

I haven’t tried using xylitol, but I have had good luck with golden monk fruit.

By: Anne Hilow

Anne Hilow — Mon, 02 Oct 2023 21:33:30 +0000

Ooops-I just posted a comment asking about a brown sugar substitute. What I forgot to say is I plan to use xylitol instead of the brown sugar but it will not taste different, so is there anything else I can add to compensate for that? Has anybody had any experience making this using xylitol? Thanks!

By: Anne Hilow

Anne Hilow — Mon, 02 Oct 2023 21:28:49 +0000

Hi, thank you so much for posting this recipe. I am looking forward to trying it, but I want to avoid all the added Brown sugar, what’s your recommendation for a substitute?

By: Catherine V

Catherine V — Wed, 13 Sep 2023 01:36:48 +0000

After reading the comments and checking out two other recipes, I omitted the water in this (which is for dry figs only) and I added 1/2 a red onion and a sprinkle of ginger powder. I used my 45 figs!

By: Alison

Alison — Fri, 01 Sep 2023 14:54:09 +0000

In reply to Mary Nagle.

Same thing happened to me. I made a double bath with 1 cup water. Have a watery mix. Now having to boil until water goes away. Didn’t plan to spend 2 hours making this.

By: Don

Don — Tue, 20 Jun 2023 16:30:41 +0000

Omit the water and cook in a covered saucepan. Ginger is a good addition.

By: Sandra Shaffer

Sandra Shaffer — Sun, 26 Feb 2023 20:19:44 +0000

In reply to Janet.

Oooh, I would definitely experiment with adding onion. That sounds like a tasty addition. Let me know how it comes out. I’m curious!

By: Janet

Janet — Sat, 25 Feb 2023 03:52:12 +0000

I found your easy fig chutney recipe, which doesn’t need any fancy ingredients. So I went ahead, doubled the quantity, and it turned out well, lovely texture and sweet flavour. ! got 1 1/3 jars out of this. I am now wondering if I could add chopped onions to my next batch.

By: Sandra Shaffer

Sandra Shaffer — Fri, 30 Sep 2022 20:17:25 +0000

In reply to Jools.

When canning with the water bath method it should last over a year!

By: Jools

Jools — Wed, 28 Sep 2022 22:31:50 +0000

In reply to Kathy.

Looking forward to trying this recipe. Once cooked, how long does it last in a sealed jar?

By: Sandra Shaffer

Sandra Shaffer — Sat, 17 Sep 2022 13:48:33 +0000

In reply to Sue Day-Perroots.

I’m so thrilled that you took your hearty bounty of figs and made this chutney. Thank you for sharing and ooooh what lucky recipients of those that receive your gift!

By: Sue Day-Perroots

Sue Day-Perroots — Fri, 16 Sep 2022 16:26:40 +0000

This recipe is delicious! I used black mission fig balsamic vinegar and the chutney was amazing! I have been nurturing a fig tree for 4 years and this year I was rewarded with an abundance of figs! I canned the recipe in half cup jars as gifts. What a delight in receiving so many accolades! A true crowd pleaser.

By: Sandra Shaffer

Sandra Shaffer — Wed, 07 Sep 2022 22:16:35 +0000

In reply to Mary Nagle.

Thank you for sharing your experience. Did you also triple the water? Yes, that would take much longer to reach the consistency we like. I have made this with fresh figs as written with great results.

By: Mary Nagle

Mary Nagle — Tue, 06 Sep 2022 21:50:49 +0000

Ok, so I tripled the recipe using fresh figs, using the same amount of water you would use for dried figs. Mistake. The recipe says you can use fresh or dry figs. The amount of water in the recipe should be reduced for fresh figs as they already have a lot of juices. Dried figs would soak up the water. Make sense? I wish I had thought of this before plunging ahead with the recipe. It took a couple of hours to reduce the juices down to a chutney consistency. It turned out just ok. Nothing to brag about. I will be looking for another recipe.