Caramelised Onion, Balsamic & Fig Chutney

Serves: Makes around 1kg

Difficulty: Easy

This is so easy to make and tastes awesome as part of a cheeseboard, or even with some grilled meat. The background spice flavour really works with the sweet figs.


  • 1 tablespoon olive oil
  • 2 red onions, finely sliced
  • 125 ml balsamic vinegar
  • 100 ml red wine vinegar
  • 250 g light muscovado sugar
  • 2 teaspoons root ginger, peeled and grated
  • 1 lemon, juice and zest
  • 1 teaspoon ground mixed spice
  • 1 teaspoon cinnamon powder
  • 1 cinnamon stick
  • 1/4 teaspoon black pepper, coarsely ground
  • 900 g ripe figs (around 12 large ones), cut into 1/8ths


1. In a heavy based casserole pan gently heat the olive oil and add the onions.

2. After around 10 minutes the onions will have softened. Add in the remaining ingredients apart from the figs.

3. Bring to the boil and reduce to a simmer and leave for 30 minutes, or until the chutney has turned syrupy.

4. Add the figs to the chutney and stir well before leaving to cook for another 30 minutes. They should go all pulpy.

5. In the meantime sterilise your jars. Wash them in warm soapy water and pop in a cold oven set to 150°C/300°F/gas 2 for 10 minutes to dry out.

6. When your chutney is ready carefully remove your sterilised jars with oven gloves and fill them with the piping hot chutney. Be really careful as the chutney is crazy hot!

7. Seal immediately and leave to cool. This chutney will last about 6 months but always check the lid to see if anything unsavoury is growing on there. If there is then check the chutney before eating.

Asma| October 28, 2012 at 9:56 am

Looks delicious and very simply explained recipe! Love the colour of the chutney!

Pet| September 20, 2017 at 2:10 pm

Excellent Chutney. Lovely when used with Aged Stilton in a Ploughman’s.

Leave a Reply

Add Comment

  • Name*

    wrong name

  • Email*

    wrong email format

  • Message* wrong message

    wrong message

  • wrong captcha

Protected by WP Anti Spam
  • The RSS feed for this twitter account is not loadable for the moment.

Follow @anjali_pathak on twitter.