There’s something truly special about the way chutney captures the essence of a season — sweet, savory, tangy, and complex all at once. This Fresh Fig & Apple Chutney is a perfect example: a deeply flavorful blend that bridges late summer’s lush figs with the crisp, cozy flavors of fall apples. It’s a jar full of contrast and harmony, where bright citrus, warm ginger, and rich wine all mingle beautifully.
We start with caramelized onions and shallots, sauteed with fresh ginger, until they’re soft, golden, and sweet. This forms the savory foundation that gives the chutney its depth. Then we add fresh apples, diced for texture and sweetness, and ripe figs, which melt down into jammy pockets of flavor as they cook. A splash of fresh lemon and orange juice adds brightness and acidity, cutting through the richness and keeping everything lively. Then we add a touch of balsamic vinegar and Port wine for the tangy sweet syrup.
The result is a thick, glossy chutney that’s both rustic and elegant. It pairs beautifully with roasted meats, pork tenderloin, lamb, or grilled chicken. This time of year, it’s especially delicious with roasted turkey as an alternative or addition to cranberry sauce. It’s equally at home on a cheese board, spooned beside creamy brie, sharp cheddar, or tangy goat cheese. And if you’re looking for a little gourmet flair, try spreading it on a turkey sandwich (leftover turkey dinner sandwiches are the best) or serving it with baked brie wrapped in puff pastry — the combination is irresistible.
This chutney also makes a thoughtful homemade gift for the holidays. Pack it into small jars, tie them with twine, and add a sprig of rosemary or a slice of dried orange for a festive touch. It’s a delicious way to share the warmth and abundance of the season — one spoonful at a time.
Why do we love this chutney?
We love this Fig & Apple Chutney because it’s endlessly versatile and it showcases the flavors of the season. We also love that it’s beautiful — jewel-toned, glossy, and speckled with bits of fruit and onion — and that it tastes even better after a few days as the flavors deepen.
And maybe most of all, we love that it captures the spirit of the season: a little sweet, a little savory, and full of warmth and comfort. Whether we’re serving it at a dinner party or sharing a jar as a homemade holiday gift, this chutney always feels like a small celebration — of the harvest, of good food, and of the joy that comes from making something delicious with your own hands.
Fig & Apple Chutney
Ingredients
- 4 tbsp. extra-virgin olive oil (divided)
- 1/2 red onion (finely chopped)
- 1 large shallot (finely diced)
- 2 tbsp. fresh ginger (minced)
- 1 1/2 tsp. Lemon Pepper Paradise (or your favorite lemon pepper)
- 2 tbsp. Port wine
- 3/4 cup balsamic vinegar, split
- 1 apple (peeled, cored and finely chopped)
- 20 figs (stem removed and coarsely chopped)
- 1/2 cup fresh-squeezed orange juice
- 1/3 cup fresh-squeezed lemon juice
- 2/3 cup balsamic vinegar
- 1/2 tsp. mustard seed
- 2 tbsp. light brown sugar
Instructions
- Put 2 tbsp. of olive oil in a skillet. Saute shallots, ginger, onions and 1/2 tsp. lemon pepper over medium-low heat for about 5 minutes. Turn the heat up to medium and add 2 tbsp. Port and 2 tbsp. Balsamic vinegar to the pan and deglaze the pan. Remove veggies from the pan and set aside.
- In the same pan, add 2 more tbsp. of olive oil. Add apples and figs to the pan and saute over medium-low heat until beginning to soften, about 5 minutes. Turn heat up to medium-high and deglaze with 1 more tbsp. each of Port Wine and Balsamic Vinegar.
- Return the onions, shallots and ginger to the pan with the figs and apples. Stir in orange juice, lemon juice, remaining balsamic vinegar, brown sugar, mustard seed and remaining lemon pepper. stir and bring just to a boil. Then turn heat to very low and simmer with the lid on for about 20 minutes, stirring occasionally. remove lid and simmer another 10-20 mins or until desired thickness. Remove and cool completely before serving. Can also store in glass jars with tight-fitting lids for up to several weeks in the refrigerator.