Raisin and Dried Fig Chutney
This sweet and spicy chutney, made with raisins and dried figs, instantly elevates anything from a simple slice of bread to a festive dish.
- Prep20 min
- Cook30 min
- Total50 min
- DifficultyEasy
- Servings4
This chutney is endlessly versatile – perfect alongside cheese, grilled meats, or simply spread on crusty bread. The combination of dark rum, apple juice, and warm spices creates a deeply flavorful preserve.
The key to the texture is cooking until syrupy and slightly thickened, like a loose jam. For an even smoother finish, you can puree a portion and stir it back in.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a medium saucepan, sauté the onion in the butter over medium heat until softened and translucent.
- Sprinkle in the brown sugar and continue to cook for 2-3 minutes, stirring, until caramelized.
- Pour in the rum or brandy, stir, then add the apple juice.
- Bring to a boil and let it bubble for 10 minutes (timing from when it starts to boil), then add the raisins, figs, cinnamon stick, a pinch of salt, and the green peppercorns.
- Cook over medium heat, uncovered, stirring often, until the mixture thickens slightly and resembles a fairly loose jam.
- For a thicker consistency, puree one-third of the chutney in a food processor, return it to the pot with the rest, and boil for another 2-3 minutes.
💡 Tips
- Store in a sterilized jar in the fridge for up to 2 weeks.
- Let the chutney cool completely before transferring to a jar.
- Serve with aged cheddar, roasted pork, or as a glaze for chicken.
Inspired by a recipe from Γαστρονόμος