Fig & Ginger Chutney (Paste)

Prep Time
Cook Time
2h 15m
Ready In

"I have made a similar (if not the same) recipe to this a few years back. I took down this recipe to copy and lost it, but found it again. I found it on and A.B.C. site. It is more like a paste than a chutney and I remember it went perfectly with a meat/cheese platter I served. It does take some time but it was well worth the effort. The mustard seeds gave light crunch and fantastic texture and the garlic and ginger gave such a great flavor that went so well with the different types of cheese I served on the platter. Serving will depend on jar size."

Original recipe yields 1 serving


  • Serving Size: 1 (2556.5 g)
  • Calories 1631.2
  • Total Fat - 5 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 0 mg
  • Sodium - 14419.2 mg
  • Total Carbohydrate - 371.4 g
  • Dietary Fiber - 29.7 g
  • Sugars - 250.4 g
  • Protein - 18.4 g
  • Calcium - 398.2 mg
  • Iron - 9.8 mg
  • Vitamin C - 69.6 mg
  • Thiamin - 0.7 mg

Step 1

Place all ingredients in a large wide pan and cook until mixture comes to the boil. You may need to turn on the overhead exhaust fan for this, and continue cooking on a low heat until the liquid has reduced and the fig mixture has thickened ~ NOTE: this will take at least two hours and could take up to three to four hours. Timing will depend on the size and shape of the cooking pan used; a wide shallow pan will allow liquid to reduce faster than a deep narrow pan.

Step 2

When the chutney is ready it should have a thick jam-like texture.

Step 3

Spoon the mix into sterilized jars whilst hot and seal immediately and allow to cool.

Step 4

Store chutney for about 6 weeks in a cool, dark, dry place before using.

Tips & Variations

  • NOTE