Homemade Fig, Mustard and Apple Chutney
About the recipe
For this chutney, start with an onion, Granny Smith apple and fresh figs, which naturally have a jammy quality to them. Crystallized ginger adds a spicy sweet bite, while whole grain Dijon mustard and balsamic vinegar add tangy notes. A few more pantry staples, such as apple juice, cloves and cinnamon, elevate each individual ingredient in this condiment.
Once you’ve slowly simmered the chutney, it has a world of uses in your kitchen. Here are a few of our favorite ways to serve it: Pile the chutney into a bowl and serve it alongside holiday turkey and other grilled or roasted meats, such as chicken, pork or lamb. Spread it onto sourdough bread and top with several slices of havarti cheese and thinly sliced deli turkey. Griddle in a panini press for a grown-up grilled cheese sandwich. Add a spoonful to garnish a curried rice bowl. Spread store-bought crostini with softened goat cheese and top with chutney for an appetizer with cocktails.
Or cross something off your holiday list with one of our favorite uses: Spoon the chutney into a festive jar with a bow on top and gift it. (Don’t forget to add a note that the chutney should be stored in the fridge!) Stocking stuffers and hostess gifts — check!
Serves: Makes about 3 cups
Hands On Time: 30 minutes
Total Time: 1 hour and 0 minutes
1 tablespoon extra-virgin olive oil
1 large onion, peeled and sliced into thin wedges from root end to tip end
1 pound fresh Turkish brown figs, chopped
1 Granny Smith apple, peeled and chopped
1/2 cup apple juice
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
1 tablespoon crystallized ginger, finely minced
1 tablespoon whole grain Dijon mustard
1 teaspoon whole mustard seeds
1 cinnamon stick
Pinch ground cloves
In a large saucepan, heat the olive oil over medium heat. When the oil is shimmering, add the onion slices and cook, stirring occasionally, until softened and translucent. Stir in the figs, apple, apple juice, brown sugar, vinegar, ginger, Dijon, mustard seeds, cinnamon stick and cloves. Bring to a boil, reduce the heat to low, and simmer until the fruit has cooked down but still retains its shape and the liquid is thick and glossy, 25 to 30 minutes. Remove from heat and let cool to room temperature.
Discard the cinnamon stick and transfer to airtight storage containers. Serve slightly warm or at room temperature as a condiment with roast meats or as an appetizer on crostini with goat cheese. The chutney can be refrigerated for up to one week.