Fig and Ginger Chutney

20-25 minutesMakes about 2 cups, 8-12 servings
Fig, Ginger and Orange Chutney


  • 1½ c The Fresh Market Dried Sierra or Black Mission Figs, chopped into ½-in pieces
  • ½ c The Fresh Market Dried Golden Raisins (or dark raisins)
  • ¼ c The Fresh Market Dried Crystallized Ginger, finely diced
  • ½ c light brown sugar, packed
  • ½ c yellow onion, finely chopped
  • ½ c apple cider vinegar
  • 1 large orange, divided (half zested and whole orange juiced – about 1/3 c)
  • ½ tsp ground cinnamon
  • ¼ tsp ground mustard seed
  • ¼ tsp red pepper flakes
  • Pinch of ground cloves
  • Pinch of kosher salt


Combine all ingredients in a heavy, medium saucepan. If needed, add water to barely cover ingredients. Bring to a boil over medium heat, stirring often. Reduce heat to medium-low and cook at a brisk simmer, stirring often, until juices are syrupy and have reduced by about half, and fruit is tender, about 15-20 minutes. Let cool. (Covered and refrigerated, the chutney can be stored for about 1 month.)

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