Homemade Fig and Tamarind Chutney Recipe

This dark, glossy fig and tamarind chutney is a showstopper on a cheese or charcuterie board. Sweet ripe figs combine with sour tamarind, warming ginger and garlic, plus a touch of vinegar and brown sugar to create a sticky, intensely flavoured preserve. Make a large batch when figs are in season — it stores well and makes a thoughtful holiday gift.

I have an enormous fig tree and often end up with far more fruit than we can eat fresh. Figs spoil quickly, so turning them into chutney is an ideal way to preserve their sweetness. The tamarind adds a tangy counterpoint that lifts the rich fruit, creating the sweet-sour-salty balance that makes chutney so versatile.

Ingredients

Below are the main ingredients that give this chutney its deep flavour and sticky texture.

• Figs: 2 kg (4 lb) fresh figs. This quantity makes several jars; scale the recipe down if needed.
• Tamarind: 70 g tamarind paste. If using a dried block, dissolve about 50 g in 1/2 cup boiling water and strain out the seeds.
• Sugar: A mix of dark brown sugar and caster (or white) sugar. The brown sugar lends a molasses note and deep colour, but you can use all white sugar if preferred.
• Dried fruit: Sultanas or raisins (about 70 g). You can add cranberries for tartness, but plain raisins or sultanas work well.
• Vinegar: 150 ml apple cider vinegar (white wine or rice vinegar can be substituted).
• Ginger, garlic and onion: Fresh grated ginger (about 50 g), 5 garlic cloves (grated or crushed), and 2 large onions (diced). These build savoury depth and balance the fruit.
• Salt: 2 teaspoons to enhance the flavours.

You’ll also need clean glass jars with lids for storing the chutney. Sterilise them before filling — instructions are below.

How to make it

Making this chutney is straightforward and mostly hands-off. The key is low, slow simmering until the mixture becomes dark, thick and glossy.

1. Prepare the fruit: Halve each fig lengthways and cut each half into three long slices (six pieces per fig). Keeping the pieces chunky helps them hold some texture after cooking.
2. Combine everything: In a large heavy-based pot add the chopped figs, 150 g dark brown sugar, 200 g caster sugar, 50 g grated ginger, 5 grated garlic cloves, 2 diced onions, 70 g tamarind paste, 150 ml apple cider vinegar, 70 g sultanas (or raisins) and 2 teaspoons salt. Stir to combine and set over low heat.
3. Simmer slowly: Bring the mixture to a gentle simmer and cook over low heat, stirring occasionally, until reduced by about one third and the chutney turns dark and sticky. This usually takes around 1.5 hours. Be patient — the long, gentle cook concentrates the flavours and creates the glossy texture.
4. Jar the chutney: When ready, spoon the hot chutney into warm, sterilised jars leaving a small headspace. Let the jars sit for about 15 minutes before sealing with lids. Allow to cool and store at room temperature if jars are properly sterilised, or refrigerate once opened.

How to sterilise glass jars

Properly sterilised jars are essential when you want to store chutney at room temperature safely. The process is simple and effective.

• Preheat the oven to 160°C fan (320°F). Line a tray with baking paper.
• Wash jars and lids in hot soapy water, rinse well but do not dry them. Place jars upside down on the lined tray and put them in the oven for at least 20 minutes. Remove lids and rubber seals first if present.
• Keep jars warm until you’re ready to fill them. Never pour very hot chutney into cold jars or vice versa — extreme temperature change can cause glass to crack or shatter.

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