A little sweet with the hint of spice, this fig chutney is a must-make when figs are in season. It is amazing with cheese in sandwich! Or even with crackers. Takes roughly 10 minutes to prepare and tastes finger licking good.
Figs are one of my fav fruit, and someday I will plant a fig tree for sure. Until then, I am taking advance of all the figs that my friends give me from their garden, and I enjoy them in several different ways.
In this fig chutney you can make it heavy on the spice by adding chili flakes or keep it mild like how I normally prefer.
Ingredients for Fig Chutney
Fresh Figs - I never tried making this chutney with dried figs. I have always used fresh figs. But if you want to try with the dried figs, you will definitely need to dehydrate the dried figs in hot water and then give a try.
Black Mustard Seeds and Dry Red Chili - This chutney is inspired by all the Bengali chutney my Mom makes with seasonal fruits. It always starts with black mustard seeds and dry red chili.
Mustard Oil - Mustard oil is not a must, but it adds a very aromatic, pungent flavor to the fig chutney.
Spice Powder - Fennel Powder and chili powder add the perfumy floral note to the chutney and a mild spice. If you want more heat, then add some chili flakes too.
Salt and Sugar - This taste of this chutney is neither savory nor sweet. It has a very beautiful balance of sweet and savory, so add a little at first and then adjust and add more if needed. When cooking fresh fruits, it is difficult to say the exact measurement as it all depends on how sweet the fresh figs are.
Steps to prepare Fig Chutney
1- Slice the fig into small cubes, or thinly slice it. I avoid blending as I like little texture in the chutney.
2- In a heavy bottom skillet, heat mustard oil and add mustard seeds along with a couple of dry red chili. Stir and let it sizzle for a few seconds.
3- Add the chopped figs and season with salt.
4- Depending on the sweetness of the figs, you have to adjust and add sugar accordingly.
5-Add Bengali Bhaja Moshla which is a mix of cumin seeds, fennel seeds and coriander seeds.
6- Stir and cook until the figs softened. Taste for sweetness and salt and add more if needed.
How to store Fig Chutney
Store in a clean dry airtight jar. I like to keep it in the fridge, but if the weather is cooler, then you can keep it at room temperature too.
Figs get mushy very quickly, so always keep in fridge. If you make the fig chutney in a big batch, you can freeze it for a few months.
It is not spicy, but it has a lovely earthy aroma from the spices that goes in.
Yes you can! If you use dry figs, you have to add water while making the chutney.
Try these easy homemade condiments
- 500 gram fresh figs (finely chopped)
- 1 tablespoon Mustard oil
- ½ teaspoon mustard seeds
- 2 Dry red chili
- 2 tablespoon sugar
- 1 teaspoon Bengali Bhaja Moshla
- ½ teaspoon Chili powder
- salt to taste
- Chop the figs into small pieces
- In a heavy bottom skillet, heat the oil and then add mustard seeds plus dry red chili. Let it sizzle for a few seconds.
- Scatter the chopped figs, add salt and stir around.
- Add sugar, spice powder and cook the fig, until it's softened. Taste for salt and add more if needed. Please keep in mind that based on the sweetness of the figs, you might have to add more sugar.