Fig Chutney

Chutney a la figue

Preparation info
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By Caroline Conran

Published 2012

  • About

This chutney is easily made in Languedoc where, in September, there are figs of every hue dropping off trees everywhere. Go to Collioure and watch the crowds treading on carpets of fruit from the enormous trees on the promontary. They make an excellent chutney when combined with pumpkin.


  • 2 tbsp olive oil
  • 1 onion, chopped
  • ½ tsp cayenne pepper


Heat the olive oil gently in a stainless steel pan and soften the onions for 10 minutes without letting them brown. Add the spices and heat them up to temper them. When they have cooked for 2–3 minutes, add the fig and pumpkin and stir thoroughly to permeate them with the flavours of the spices and onions.

Add the brown sugar, vinegar and whole chilli. Season and allow to simmer over a