• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
From Scratch Fast | Recipes from scratch for busy cooks! logo
  • Recipes
    • Recipe Index
    • Main Dishes
    • Breakfasts
    • Appetizers
    • Soups
    • Salads
    • Side Dishes
    • Desserts
    • Drinks
    • Web Stories
  • Classes
  • Videos
  • Books
  • About Nicki
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Classes
  • Videos
  • Books
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Easy Fig Chutney Recipe with Walnuts & Port (the perfect cheese pairing!) Recipe Index

    Easy Fig Chutney Recipe with Walnuts & Port (the perfect cheese pairing!)

    Published: Dec 18, 2019 · Modified: Nov 2, 2022 by Nicki Sizemore · This post may contain affiliate links

    Jump to Recipe Print Recipe

    This fig chutney recipe has been a staple in my kitchen for over a decade. It has an incredible flavor from dried figs, ruby port, cinnamon, star anise, orange peel and walnuts. It smells like Christmas, and while I make it year-round, I especially love it during the holidays. It’s an easy appetizer when served with cheese and a fabulous accompaniment to roasted pork, turkey and sandwiches (and even breakfast!). [Step-by-step VIDEO below.]

    Fig chutney in a jar on a serving board with cheeses alongside.

    While I love entertaining, when it comes to menu planning, I’ve learned (the hard way!) that the best meals are those that can be prepped almost entirely ahead of time, freeing me up to hang with my guests. This fig chutney recipe is one of my go-to’s, as it’s an easy way to elevate cocktail hour. You can make it weeks ahead of time, and come the night of the party simply put it in a pretty jar or bowl and serve it aside a good wedge of cheese or two. Voila! Appetizers are served.

    Close up of fig and walnut chutney in a jar.

    Ingredients:

    • Dried mission figs: This chutney is made with dried mission figs, which have a deep purple skin and a sweet, caramel-y flavor. You can find them at most grocery stores with the other dried fruits, or online. Avoid fresh figs, which won’t give you the same texture.
    • Ruby port: Ruby port is a young port with a fruity, cherry-like aroma (aged tawny port is more nutty in flavor and doesn’t work as well here).
    • Cinnamon stick, star anise, bay leaf and orange peel: The chutney is flavored with warming aromas of cinnamon and star anise, while a dried bay leaf lends a peppery depth and orange peel brings brightness.
    • Walnuts: Toasted chopped walnuts are stirred into the chutney at the end, providing a delicious nutty crunch.
    All of the ingredients for the fig chutney recipe on a countertop.

    How to make this fig chutney recipe:

    • In a small saucepan, combine the figs, port, water, maple syrup and salt. Tie up the orange zest, star anise, cinnamon stick and bay leaf in a piece of cheesecloth and nestle it into the pan (if you don’t have cheesecloth you can simply throw the spices in the pot and fish them out at the end).
    Process shot showing all of the ingredients for the fig chutney recipe in a pot.
    • Bring the port to a simmer then cook until the figs soften and the mixture thickens into a jam-like consistency. It only takes about 15-20 minutes. 
    Process shot showing the finished fig chutney in pot with a wooden spoon.

    Serving suggestions

    This fig chutney instantly elevates a cheese board, making for an elegant appetizer. For an easy crostini, spoon the chutney over fresh ricotta or brie on toasted baguette slices. It also pairs beautifully with roasted port or turkey (as well as with pork or turkey burgers!). I absolutely love it on sandwiches, especially with brie or Comté and spicy arugula. SWOON.

    Close up of a grilled cheese sandwich made with fig chutney.

    For a French-inspired breakfast, serve the chutney with a spread of mild cheeses, maple pecans, thick yogurt, fresh bread and fruit. Très sophisticated. 

    Overhead shot of a serving board with several cheeses and a jar of fig chutney.

    Finally, I love giving the chutney as an easy but thoughtful hostess or holiday gift. Pack it into pretty jars (I love these) and give it on its own, or pair it with a nice piece of cheese, a cheese board and a cheese knife.  

    Fig chutney in a jar with a spoon, alongside cheeses and walnuts.

    Recipe tips:

    • Be sure to use ruby port instead of tawny port in this fig chutney recipe. Ruby port is a younger port with a brighter, fruitier flavor. 
    • Use dried black mission figs which you can buy online or in specialty grocery stores (such as Whole Foods).
    • You’ll need cheesecloth and butcher’s twine to tie up the whole spices, but if you don’t have them you could use a tea steeper or simply throw the whole spices into the pot and fish them out at the end. 

    *This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you or supporting From Scratch Fast!

    FAQs

    How long can you store fig chutney?

    The chutney will keep in the refrigerator for up to three weeks. I prefer to bring it to room temperature before serving, but it’s also tasty straight out of the fridge.

    What cheeses pair with fig chutney?

    Fig chutney is a perfect match with Alpine style cheeses (such as Comté or Gruyere), aged salty cheeses (such as Manchego or Parmigiano Reggiano) or bloomy rind cheeses (such as Brie or Camembert). 

    Other appetizers to try:

    • Creamy White Bean Dip
    • Warm Spinach & Artichoke Dip
    • Whipped Ricotta Crostini
    • Sriracha Cream Cheese Dip
    • Yogurt Feta Dip

    Watch the video!

    Stay connected

    I'd love to answer any of your questions and see what you're cooking!! Don't forget to rate this recipe and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!

    Get the recipe!

    Fig chutney in a jar on a serving board with cheese alongside.
    Print Recipe Pin Recipe

    Easy Fig Chutney Recipe with Walnuts & Port

    This easy fig and walnut chutney is fragrant with port, cinnamon, star anise, orange zest and maple syrup. It smells just like the holidays, and it’s the perfect addition to cheese platters or cheese plates. For an easy crostini, spoon the chutney over fresh ricotta or brie on toasted baguette slices. It’s also excellent with roasted turkey or pork (as well as on turkey and pork burgers!), and it makes a killer sandwich with cheese (think gruyere, Comté, brie or Taleggio) and arugula. You’ll need cheesecloth and butcher’s twine to bundle the whole spices but if you don’t have one you could use a tea steeper or just add the spices and fish them out at the end.
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Course: Appetizer
    Cuisine: American
    Keyword: fig chutney for cheese, fig chutney recipe, fig jam recipe
    Servings: 1 ½ cups
    Author: Nicki Sizemore

    Equipment

    • cheesecloth, butcher’s twine

    Ingredients

    • 1 ½ cups dried Black Mission figs, about 8-9 ounces, stems removed, coarsely chopped
    • 1 cup ruby port
    • ½ cup water
    • 2 tablespoons maple syrup
    • ⅛ teaspoon kosher salt
    • 1 2-3- inch strip orange zest (removed with a vegetable peeler)
    • ½ star anise
    • 1 2-3- inch cinnamon stick
    • ½ bay leaf
    • ¼ cup toasted walnuts, chopped

    Instructions

    • In a small saucepan, combine the figs, port, water, maple syrup and salt.
    • Place the orange zest, star anise, cinnamon stick and bay leaf in the center of a 6-inch square of cheesecloth; pull up the sides and tie the ends with butcher’s twine to make a little packet (if you don’t have cheesecloth you can simply throw the spices in the pot and fish them out at the end).
    • Nestle the packet into the saucepan. Bring the mixture to a boil over medium heat, then reduce the heat to a simmer on your lowest burner. Cook, stirring occasionally and smashing the figs with the back of a spoon, until thickened (it should be the consistency of a jam), about 15-20 minutes.
    • Remove the pan from the heat and discard the packet of spices. Smash the figs a bit more with the back of the spoon. The chutney should be thick, but if it looks dry you can stir in a splash or two of water. Stir in the walnuts. Serve warm or at room temperature.

    Notes

    Do Ahead: The chutney can be refrigerated for up to 3 weeks. Bring to room temperature before serving.
    Tips:
    • Be sure to use ruby port instead of tawny port in this recipe. Ruby port is a younger port with a brighter, fruitier flavor. 
    • Use dried black mission figs which you can buy online or in specialty grocery stores (such as Whole Foods).
    • You’ll need cheesecloth and butcher’s twine to tie up the whole spices, but if you don’t have them you could use a tea steeper or simply throw the whole spices into the pot and fish them out at the end. 
    • The chutney pairs nicely with both aged hard cheeses as well as soft, bloomy rind cheeses, including: Comté, Gruyère, Manchego, Parmigiano Reggiano, Brie and Camembert. 

    More Gluten Free Easy Appetizers

    • A lamb pizza on a wooden serving plate.
      Lamb Flatbread Pizzas with Mint Pesto (Gluten Free Option!)
    • Close-up of a bowl of white bean dip drizzled with olive oil.
      Tuscan White Bean Dip & White Bean Crostini (Vegan!)
    • Grilled potatoes on a platter with a hand dipping one into a small bowl of aioli.
      Life Changing Grilled Potatoes Recipe
    • Romesco sauce in a bowl with a spoon, topped with parsley, pine nuts and paprika.
      Ultimate Romesco Sauce Recipe (Gluten Free, Vegan)

    Reader Interactions

    Comments

    1. Lucy says

      December 18, 2022 at 4:25 pm

      Can you process the chutney in a water bath to preserve it longer?

      Reply
      • Nicki Sizemore says

        December 19, 2022 at 3:08 pm

        Hi Lucy, unfortunately I haven't tested the amount of acid in the chutney, and I'm not sure if it has enough acid to be safely preserved in a hot water bath. So sorry I don't have a concrete answer for you! Perhaps if you have leftovers you can gift it to friends?

        Reply
    2. Lucy says

      December 14, 2022 at 2:59 pm

      Can you freeze this?

      Reply
      • Nicki Sizemore says

        December 15, 2022 at 4:45 pm

        Hi Lucy, I actually haven’t tried freezing this, since it lasts so long in the fridge. I do think it should be fine, however.

        Reply
    3. Katie Dilts says

      November 13, 2022 at 12:12 pm

      I’d like to serve this to children; do you have a suggestion for a substitute for the port? Thank you.

      Reply
      • Nicki Sizemore says

        November 13, 2022 at 3:08 pm

        Hi Katie! Since the port simmers in this chutney, the alcohol completely boils off. There will be zero alcohol in the chutney, making it absolutely safe to feed to children!

        Reply

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Search recipes

    Meet Nicki

    Headshot of Nicki Sizemore.

    Welcome! I’m Nicki Sizemore, a trained chef, recipe developer and cookbook author. My mission is to help you make wholesome & delicious food from scratch without spending hours in the kitchen. All of my recipes are naturally gluten-free.

    Latest Video

    Oops, something went wrong.

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Articles & Press

    Copyright © 2023 From Scratch Fast