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After reading my post about a French Weekend, where I gorged quite a bit on fresh figs out in the countryside, someone back in Paris was kind enough to give me a big bag of these nice and ripe green beauties.

During their seasons, people with fruit trees always seem to be looking for people willing to take some of the fruit off their hands. And I always think it’s funny when people say they have “too much fruit” because, as a city boy who loves fruit, I can’t imagine having too much fruit. C’est pas possible!

fresh figs for chutney

Here in Paris, fresh figs from the south of France – and elsewhere – are showing up at the markets as well. But I have to keep reminding myself that fresh figs can be hard to come by for some, and I count myself amongst the lucky because when I lived in California, I found myself in fresh fig heaven. At Chez Panisse, where I worked, a waitress who lived up in Sonoma had a neighbor named Lucille who sold us some of her excess figs, and the red-fleshed figs that grew on her tree were the best I’ve ever had. So much so, that we referred to them officially as “Lucille’s figs”.

fresh figs
fresh figs

There are plenty of other great figs out there, from giant Turkey figs to rich, purple Black Mission figs. And there are blonde-fleshed Kadota figs, which I nicknamed “Carol Kadota’s,” after the famed San Francisco stripper, Carol Doda, who was lowered to the performance floor atop a piano powered by hydraulics.

(Which once took the life of a patron when it pinned him and his girlfriend – who worked at a club nearby – against the ceiling. Somehow, someone was thought to have pressed the wrong button while they were doing whatever it is that they were doing up there, and the mechanics malfunctioned. The woman managed to survive this “only in San Francisco” story.)

 kiwi vinegar

Juicy ripe figs will crush easily — and safely, with just a bit of cooking. Not all the figs in my gift bag were squishy-ripe, so I pulled out the ones that were and promptly ate them. Then I diced the rest to use for a chutney, which is often called “pickle”, depending on where you live.

I had some kiwi vinegar that I picked up at a marché de producteurs in Paris, which I was wondering what I was going to do with when I got it home. But I just had to buy it because I thought the idea was funny. But it’s quite good and similar to apple cider vinegar, but with a bit more pizzazz. But apple cider works just as well in this chutney.

After a few minutes of cooking, I ended up with two nice jars of beautiful fig chutney, which I plan to serve with roast pork or as a condiment alongside another roasted meat dish. Or perhaps with cheese. Some folks pile chutney atop cream cheese, or mix them together, and enjoy them as an appetizer spread. But be cautious if you put anything directly on top of it, because I’d hate to hear about anything else getting crushed by accident.

Fig Chutney

Feel free to play around with the spices in this chutney. You can use all raisins, or swap out some dried cranberries, diced apricots, or other dried fruits.
  • 1 tablespoon vegetable oil
  • 1 large red onion, peeled and finely diced
  • 1/2 inch (2cm) piece of fresh ginger, peeled and minced
  • 2/3 cup (120g) packed light or dark brown sugar
  • 1/2 cup (125ml) apple cider vinegar
  • juice and zest of one lemon
  • 3/4 cup (100g) raisins and diced dried fruits, (any mix)
  • 1 1/2 teaspoons mustard seeds
  • 1 small cinnamon stick
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cloves
  • pinch red pepper powder
  • 1 pound (450g) fresh figs, stemmed and diced
  • In a wide saucepan, heat the vegetable oil over medium heat. Add the onions and cook until translucent, which will take about 5-6 minutes, stirring occasionally.
  • Add the remaining ingredients, except for the figs. Let cook at a low simmer for 20 minutes, then add the figs, cover the pot, and cook for 5 to 10 minutes, until the figs are tender and cooked through.
  • Remove the lid and cook 10 to 15 minutes over low heat, stirring, until the mixture thickens and becomes jam-like.


For those interested in canning chutney, you can find information at the National Center for Home Food Preservation website.

Related Recipes and Links

Green Tomato-Apple Chutney

Roasted Figs

Tandoori Chicken

Apple Jelly

Ketchup Chutney (Steamy Kitchen)

Mango Chutney (Simply Recipes)


    • danielle

    That sounds delicious! I love figs – but sadly Im the only one in the house who does.

    • Diane

    This sounds quite different to my fig chutney. My figs are ripening as I type this so will try your recipe out. Thanks Diane

    • MzTallulah

    Lovely and thank you! I believe I have all the ingredients (except for figs, but they are everywhere right now here in Lisbon) at home, and I was already planning some chutney-making this weekend, with plums and apples :)

    • ChubbyChineseGirl

    I love figs, this is a great way to have them all the time!
    Being a city girl all my life, I’ve always wanted a fruit tree too =) closest was a kumquat one from chinese new year, the indoor kind… but that ain’t the same

    • Carla

    For 4 years we lived in a ground floor flat in London that boasted as it’s garden’s main feature an apple tree; we were, understandably, very excited at the prospect of having free apples every year but when the season came we just didn’t know what to do with them. Pie? Check. Apple sauce? Check. Apple jelly? Check. Crumble? Check. Crisp and put in granola? Check. We had to put a bag out on the pavement with a note inviting neighbours to help themselves!
    Now that I don’t have one I obviously miss it.

    The chutney looks amazing and I look forward to trying it out and maybe putting on goat’s cheese: match made in Heaven.

      • David
      David Lebovitz

      It always pains me to buy something (especially something expensive) that I used to be given in abundance. People would give me fruit as a favor to take it off their hands! I think I need to go live on a farm to get it out of my system. But it was nice to get a windfall of figs.

    • Michele

    This is perfect as the figs at the farmers market have been outstanding (I live in San Francisco). My friend and I have been canning & preserving fruits and vegetables. We did make fig preserves and were thinking of fig jam but fig chutney would be wonderful. I’m looking forward to making this!

    • Sylvie Boulanger

    I did the nutella and I don’t know why, it stay like sirup. I did your recipe. Can you tell me what I did wrong? Thank you.

    That recipe needs to be chilled. Make sure to cool it in the refrigerator to firm up before using. -dl

    • Holiday Baker Man

    Great flavours!

    • Brianna Asaro Photography

    That looks delicious. Reading your blog inspires me to eat more!… And make more food of course…

    • Arthur

    My grandmother in Beaufort, North Carolina had two huge fig trees. Every Fall we would pick buckets of them!

    • jackie

    Hi David – did you know that the only AOC figs in France are from Sollies Pont – down here on the French Riviera. They are incredible large violet sweeties.
    There is a wonderful fig festival in the little Sollies Pont village always the last weekend in August and from then the markets and shops can sell them. We always go to the festival and, along with other lovely fig-flavoured goodies, purchase a box of 2 kilos perfect large violet figs for maximum 8 Euros. Then I have to figure out how to use them all! So your great fig chutney will be tried here and obviously loved. Thank you as always, Jackie

    • Jason in LA

    I’m lucky to have 2 fruit trees in the yard, black mission fig and valencia orange. We pruned the fig tree after the fall harvest last year and it has come ROARING back, with so many figs, I can’t seem to keep up with them (even though the birds, squirrels and dogs are getting more than their share. It’s nice to have another recipe. I’ll go get some ginger and do this now.

    • Kathleen

    For a few years I’ve been making a fig chutney with a recipe very similar to the one listed here, but with the addition of prune plums. Yum. Figs are a magical fruit.

    • jamie @ green beans & grapefruit

    This looks great, David. Fig chutney and pork is such a great combo too….

    • Katherine

    Thank you for this recipe, I have a fig tree in Queens, NYC (It is covered each Winter so it stays warm and alive!), this Summer I had a bumper crop of lovely turkey figs. Love your website and Facebook posts!

    • Nick

    Lovely recipe David. But then that is no surprise. We have a small garden and at the moment we are having to stop people and force them to take our runner beans. Not sure I have seen them in France on the markets. Gave away 6 kilos yesterday and eat a big mound each too.
    Some of the Village Perche in the south have an abundance of fig trees, as you wander round you come out level with the top of a very fecund tree, growing where a fig was dropped. You do get so you don’t help yourself anymore.
    Our weather and squirrels mean we don’t have figs here, but we do have piles of incredible Bramley cooking apples, big lumpy and sour. They cook to a pulp very quickly and are the traditional fruit base for an english apple tart. I use them to make an apple jelly with chilli, or baked apple. A proper english winter pudding.
    Rinse and core a large apple each, slit the skin round the equator, sit in an ovenproof dish. Stop the hole at the base with some butter the fill with plenty of dark sugar and/or dried fruit. I squeeze a lemon over too to stop it browning too much.
    Place in hot oven for half an hour or so. The sugar turns to caramel, so you have to top up the hole with cream, The flesh goes all soufleeee, and the sweet sour bitter flavour is very moreish. If you’re slow, a minute per fruit.
    Some eat the skin, other don’t – it’s what freedom is all about.

    • Heather

    Fruit trees are wonderful, but r.e. never having too much fruit – after an exceptionally mild spring failed to cull blossoms on our two apricots and one apple (all strong producers >50 years old) we are at 50 quarts of apricot jam, 10 lbs of dried apricots, 5 gallons of apricot juice (for apricot wine), 8 gallons of apple juice, 3 apple pies, 3 loaves of apple bread, 10 apple crisps, 5 gallons of applesauce, 10 lbs of dried apples, and pounds and pounds of apples given away. Thank God for the deep freezer, though it is full and at least 50lbs of apples remain (plus 50lbs of grapes currently ripening). It really can get quite overwhelming.

    • Donna Adams

    Thanks for the recipe David, I have a Turkey Fig tree in a container on my deck in Tiburon CA and Wow they are coming in fast! Beautiful huge Figs! Yum! XXX

    • Michelle

    The recipe looks amazing!!! I’m patiently waiting for my second crop of figs to ripen….hopefully the nice weather (in france) will last until they do!!

    • Angela

    SF born and bred, how well I remember the piano story. As I recall the cleaning service arrived in the morning VERY surprised to see the piano elevated and even more surprised when someone spoke to them from above! Ah, yes, I love this town.

    • Caramel et Fleur de Sel

    David – You worked at chez Panisse? I’ve been wanting to go there for ever …. hopefully, one day when I’m in the west coast …. don’t know when! I bought the book “Fanny at chez Panisse” for my daughter … it’s a very cute book.
    This fig chutney sounds so delicious … and so perfect with roast pork. I have some fig which I’m planning to make a goat cheese fig spread.
    Lovely post

    • WJLNYC

    Love your blog, style and food and am envious of your life in Paris. Okay, and to be honest of your history at Chez Panisse. Our yard, at the Jersey Shore, owned by a string of Italian families for more than 75 years, boasts 4 fig trees – and we are experiencing a fig glut of massive proportion this year. Don’t say it, I know everyone should have such troubles. I can’t wait to try this recipe. Have you ever walked down the rue du Figuier in the 4th arrondisement? There are still fig trees growing there, albeit mostly behind walls, but occasionally one hanging over a sidewalk is within reach.

    • Alexis

    That looks amazing! I will have to try it. I recently had some shortly to expire figs to use up (not because I have fig tree -sigh – but rather because they were on special at my local green grocer) and I stumbled upon your roast figs with pernod recipe in The Perfect Scoop and it was an amazing way to make the figs last a few more days. I’ve been eating them in plain whole milk yogurt and they are absolutely divine with soft cheese (spread the cheese on the fig instead of a cracker…)
    Thanks for the recipe!

    • Mike Randolph

    Looks delicious. I live in Madrid and the markets are filled with figs around this time–makes me want to try this recipe. Do you think this might work with sherry vinegar? Or would that be too much? I’m thinking of your suggestion of pairing it with meat, like maybe a roast lamb. Thanks!

    • Magda

    I love figs, they’re one of my favorite fruits and I miss the Greek figs so much here in Holland. Making a chutney is a brilliant idea.
    I got excited when I saw the palm sugar. I will be making this soon!

    • Sue

    Sounds wonderful. I love that you used coconut sugar. I use it quite often in my recipes and just adore it.
    If your friends have to much fruit to pass around please send it my way!

    • julia crookston

    Dear David – Carol Kadota’s: too good! I love love that you retold one of the best OISF stories ever. I was working down the street at Enrico’s when that happened, everyone had a theory – it was really a crazy (sometimes sad) neighborhood and times. Oh. The fig chutney looks and sounds fab!

    • BelleD

    I have a kadota fig tree and it’s time to harvest the figs, really…The recipes look great. Any suggestions as to how to use the fig chutney. I didn’t grow up with chutneys of any kind so I’m at a loss. Any serving ideas?

    • Debbie

    I was on the rue du Figuier last week….lots of beautiful fig trees. Can’t wait to make this chutney. Love all your recipes David.

    • Vonmoishe

    David, is there any more information you can share about the coconut sugar? Manufacturer, serial number, exact product name, etc…

    • hampton

    oh my school days! I saw Carol Doda descend from the ceiling atop that white piano-a sight to behold. Then we went across the street to see Gail Spiegelman topless mother of six then on to the Blue Fox for dinner. SF didn’t have many good cafes in those days-maybe also a place called Ernie’s.
    I went to publix their figs looked a bit tough and not the same color so maybe a trip to whole foods. being stupid -when you dice them do you throw in the whole part or just the pulp inside? i will use my iron skillet.. a little fig jam on honey cake maybe.

    • Sue

    David, the recipie looks very similar to one I’ve used for several years. It really is wonderful with pork or cream cheese on crackers. I made fig marmalade this year and am looking forward to using it. Another great thing to do with figs is to candy them. Just make a simple syrup, bring the figs to a simmer in it then let cool. Repeat for five days, take them out and put on cooling racks. Let them dry until they are no longer sticky — that can take a couple of weeks or so. I usually use an electric fan to speed the process. Roll in granulated sugar and enjoy. Sadly I won’t be doing this in the future. I had to take out my 20 year old fig tree because some not too bright person (me) planted it too close to the house foundation. I’m going to miss it.

    • Margie L

    What I wouldn’t give for a boatload of figs…they are so pricey here. This recipe will haunt me until I score me some.

    • Evie

    Here in the UK our fig trees produce reasonable sized figs but to my frustration they never ripen (except for those in private walled gardens where you can see them but can never get your hands on them!). Do you think it’s worth trying to make the unripe ones into chutney?

    • Rosemarie Delaney

    I really look forward to trying this recipe. David you should come to my old stone house in Cyprus right now and sample the purple figs in my garden and an abandoned tree in the lane where I scrump the white figs. I chop my figs into rocket salad or wrap them in parma ham too. Delish.

    • Jessica

    What makes this go under the name of (fig) chutney whereas the recipe of eggplant was jam? I understand the botanical distinction of fruit vs veggie. However, I’ve had plenty of tomato chutney and, also, tomato marmelade. The latter has most certainly been like a fairly sweet marmelade whereas the former has been a chutney.

    • Peter Watson

    Sorry have to disagree… a chutney is a chutney and a pickle something very very different.

    • Gavrielle

    Alas, I will have to enjoy this virtually as figs are always around $5 each when available in New Zealand and so I savour them one at a time and sparingly. Totally agree about the agony of paying for stuff you used to get free! I grew up with a lemon tree in he garden that fruited crazily all year round and to this day it feels completely weird and wrong to buy lemons.

    • phi

    I used to live in a fig desert in Georgia but you are right that the Bay Area is full o’ figs right about now. I’m not sure I can make this without making some nice fresh flat bread. A great weekend project to be sure…

    • Diana

    Oh my goodness this looks absolutely delicious! Figs are my favorite!!!

    • Poornima

    You have a great sense of humour David! Lovely recipe too.

    • shelleyorama

    Hmmm, nobody handed me a bag of figs, but this seems perfect for using up the apricots that never fully ripened …then I’ll go shopping for figs! :D

    Coconut sugar is my fave sugar by far. Love it in hot choc or cocoa.

    • meg

    We just made a batch of brandied figs. I am definitely looking forward to pulling them out on some dark February day and savoring the seductive flesh of the fig. They have the power to make me swoon.

    • Chris

    This looks wonderful! I love the different flavors you’ve included. Kiwi vinegar is new for me – must look for some next time I am out and about.

    Thank you so much for including my chutney in your related links! I appreciate the fig-love. Have a lovely week!

    • Paloma

    I soooo love your blog and pictures! The amount of comments say I am not the only one! :)

    • Anne-Marie Prichard

    I love chutney. I made some fig chutney last year when a friend had an abundance of figs on her tree and I love it. My recipe is simpler than the one you give. I also make lemon chutney as most of us in southern California have lemon trees in our backyards. Have you tried it? Quite good.

    • izildinha

    Dear David,
    Thank you for sharing your stories and recipes. I found your website about 3 years ago when trying to find the English word for “citron” which now I can find for sale around the holidays where I live (Oregon). It is very expensive and people at the store always ask me what I do with them.

    Your article on fig chutney inspired me to tell you about green figs.
    Where I come from (remote rural area in Brazil), green figs compote is such a beloved treat.
    They are picked when very small (less than an inch long), then scrubbed in a sack with coarse salt till the skin is very smooth. Next, we make a cross cut (not deep) on the bottom end, cover with cold water and bring to a boil for about 12 minutes. Repeat the process 2 more times, always starting with fresh cold water. Next we make a medium sugar syrup, add some cloves (a dozen) and the (well-drained) figs. Let it cook in the syrup for about 20 minutes. Turn the heat off and let the compote stay in the syrup overnight. We make enough syrup so it stays about 2 inches above the figs.
    The next day repeat. “Sleeping” in the syrup will make them more flavorful. Then proceed to store them in jars as you would with any other preserve.
    As I have my own fig trees, I always pluck some young leaves and add them when starting the syrup and discard them once the compote is done. The whole house is inundated by that amazing aroma.
    In Portugal we (I am also Portuguese) actually have fig leaves liquor. Crunch some leaves and smell them. So flavorful…

    They can be served as is, but always chilled first.
    In Brazil we like to serve them chilled and with a slice of fresh cheese.
    Some fancy boutiques sell them coated with bittersweet chocolate (excellent).
    They are great garnishing some roasts, especially pork or can be used in many pastry recipes.

    If you ever try, I hope you enjoy it.
    Warm regards,

    • Oonagh

    Is coconut sugar also known as jaggery?

    • Evitaa

    Yummy, looks perfect! It’s quite difficult to find fresh figs, especially green. I’ve never tried them :).

    • Sharyn Dimmick

    What a delicious-looking and sounding chutney, David. Figs are in again here in California. The green ones are my favorites. I bought three baskets of them on Saturday at the Berkeley Farmers’ Market (three because if I buy less I’ll just eat them all for snacks and not have any to cook with). I made pizza with a few of them.

    • Ruthy

    At first I got all excited about the idea of fresh fig chutney (unpeeled figs, right? :) ) but the coconut sugar!? Super fascinated. Think you can get it here Stateside? It’s just used in place of brown sugar?

      • David
      David Lebovitz

      You can get coconut sugar (or its cousin, palm sugar) in just about any store that sells Asian foods. It’s used in Thai cuisine – although I got mine at an Indian store. So look for one in your community if you want to try it out.

      And no, I didn’t peel the figs ; )

    • Stuart

    That looks delicious. I’ve got some amazing blue cheese at home and they would go so well together.


    Your photos are STUNNING as always. OK. I have 2007 model Canon powershot camera. :-(( I NEED A DSLR – willing to spend $1000 – 1200. I’m planning to enroll for classes in the near future!! I have chosen the T3i model. Now, it comes with body only or 18-55 mm lens or 18-135 mm lens. (I don’t even know the differences) Some people recommend 50 mm f/1.8 lens. WHICH LENS do I get? Will be using it for regular family outings photos or home photos or some reguar food photography since I’m a beginner baker trying to build a profile for my future career. PLEASE HELP.

      • David
      David Lebovitz

      Hi Clarice: I don’t think you need to spend that much money (!) on a camera & lens, unless you really want to. I did a post on which camera body and lenses that I like to use, My Food Photography Gear, which talks about them a little more in depth.


    Yes David, I did read your post before submitting my question. My old powershot camera’s picture quality has gone from very good to quite OK even in good daylight not to mention the quality of night photos. Now, I’m confused between 18-135 mm lens or 55-250mm lens or 70-300 mm lens f/4-5.6…….The kit comes with body & 18-55 mm lens. I do need a DSLR. It is something I have been wanting to buy for 3 years now. BTW, will be visiting Disneyworld & Grand Canyon early next year.

    • Ziggy

    Looks great David. I recently had a nice fig with walnuts salad at Haj Kahil (Tel Aviv) which is how I found your site


    P.S.: My powershot has a 6x optical zoom & 18x digital zoom which I loved. So the confusion between those 3 lenses is to buy which one for a good zoom lens.

    I don’t know those lenses (I only have the ones in my post) but you might want to rent the lenses and see which one you like. Apparently there are several outfits in the US, and online, where you can do that. I do recommend one with a aperture that goes down (or up to?) 2.8 for low situations and depth-of-field. -dl

    • Dale Coykendall

    Oh how I miss the fig tree in the Bowery Houston garden in new york . I need to try growing one that I bring inside (here in southern Vermont) I’m forwarding this recipe to my more southern friends thanks for all the great everything

    • David

    I vividly remember the family watching the evening news and laughing as the story of the young ladies ordeal was reported. Probably not so funny to her.. As I recall the gentlemen was a 300 pounder and she was trapped under him all night. San Franciscan forever. Go Giants

    • Laura

    David, thank you so much for your blog, over the last 6 months I’ve so enjoyed it. I am leaving for 1 week in Paris tomorrow with my best friend, her 10 year old daughter and my friend’s Mom. I was in Paris when I was 21 for 3 days, “the whole post-college, 12 cities in 3 1/2 weeks” and this trip will be quite different.

    We are all so excited for our trip and your blog has provided such wonderful, helpful, well-written information!

    :-) Laura

    • Anna

    i used to live in the west desert of the united states, and i’d never so much as tasted a fresh fig. i didn’t know what they were like. then i moved to oregon and walked past a fig tree and said ‘what is that amazing smell’. now i am completely addicted, and i hope i never have to face a figless life again.

    • Sini

    Okay this might be a really dumb question but do you mean by red pepper red bell pepper powder or really pepper?

    • swati

    I can only imagine how great it must taste. with all those ingredients, it strikes a perfect balance on taste and texture! Truly a masterpiece.

    • alise

    Hey. I was just wondering, is it possible to make this chutney out of dried figs? Unfortunately, I’m in a place where it is not possible to get any fresh ones.

    • Cheryl

    Hi David..just made the fab fig chutney….it is so good. Going to serve it with a goat cheese and a blue cheese on the side and crackers for a party tomorrow. Do you think you could freeze this? Would love to make some for the holidays and I’m not a canner.

    • Kathy

    Sigh… I dream of eating a fresh fig one day. I am a deprived Canadian who has never even seen imported fresh figs figs in the grocery store. Do you feel my pain?

    • Janet

    Unfortunately, so a good long time, when I thought of figs I thought, “Oh yes… the driest Newton.” Wrongly aligned figs with that industrial cookie, I never bothered trying any, even whilst in France. It was only this last week that I finally tried a fresh fig under the advice of a friend who insisted they will change your life.

    Mon dieu. Elle avait raison ! Desormais, je suis adoratrice des figues. Cette recette j’essayerai à mon prochain moment libre.

    • john

    hey, i hope you or one of your readers can help me out here.
    i am desperately trying to find a place where i can get lobster rolls ,here in paris. Is there any place that serves them in Paris, other than the Spring in the 1 er arrond? Any help is much appreciated!!!!!!!

    • Fork and Whisk

    Going to make this for my wife. She loves figs. Thanks.

    • Lalla

    Looks good!
    I ate the best figs ever in Montpellier, in the marché des Arceaux. It’s an organic market and many of the sellers are producers. Figs, grapes, apricots and peaches tast like heaven there. If you ever go to Montpellier, don’t miss it.

    • Axelle the french cook

    I’ve got the chance to live close to Sollies, a little town in the south of france, famous for her delicious figs.
    I eat one kilo of them each week ;)


    Hi David- We just got back from Paris last ngiht. We opeted to do our own tour, referring of course, to your book, The Sweet Life in Paris.

    The funniest part of Paris was the frowns and scowls, especially on the women. We read that in your book and it was true. We came home with salted caramels, macarons, and madeleines. Ate dinner in the Eiffel Tower at Jules Verne. Too pricey, food ok, but not wonderful…but a one time experience. So try Yam-Tcha 4 rue Sauval if you haven’t already. Spectacular tasting menu, love your blog! -Suzanne

    • Mimi

    On a previous trip to France, we stayed at a country home with a fig tree in the yard. This was near Cahors. I made the richest dessert I have ever tasted with walnuts and Cognac. There is something incredibly rich about being able to pluck the figs from a tree outside your kitchen window…

    • DJ

    Hi David,
    Thank you for this wonderful recipe…….I live in Sonoma County and have a wonderful fig tree, which happened to have several dozen green figs with red centers, just like your recipe photos. Made a double batch of your Fig Chutney yesterday. Not only is it delicious, but the whole house smells divine!
    Thank you for your very fun website—we have used your suggestions for at least 2 years, and it helped us plan a wonderful trip to Paris and Provence last year.
    You’re the best!

    • nancy baggett

    I have one measly fig on my three-year old tree, so I won’t be making fig chutney this year! I did make a really tasty chutney with tomatoes and plums, but it’s all gone. The only fruit I didn’t like in chutney was watermelon rind–wrong texture.

    Congrats on the reworked app BTW. Looks really handy for those heading your way.

    • Turmericnspice

    I love figs and I can survive on them. My mum’s backyard has a fig tree and she is always looking to give the fruits away ….unfortunately I am so far away from her….am going to pass on this recipe to her. Being Indian she loves chutneys and this will be great with Indian curries.

    Am baking your ginger cake today ….right now it’s inthe oven. Am so excited to c the outcome – I can’t wait 60 min :))

    • Karen

    Last night made four jars of your chutney – delicious! I didn’t have enough brown sugar so used agave nectar. I had to cook it a bit longer to thicken, but I think it turned out great. I am planning to give a couple of jars as Christmas presents.

    PS: I have your ice cream book and every single recipe is a winner. My family and friends are in awe of my ice cream-making abilities, but I always give you the credit. Thanks David!

    • Kate

    COCONUT SUGAR, you say? I never knew such a glorious thing existed!

    Those figs are absolutely gorgeous and mouth-watering. Sadly, the closest thing I can get to figs here in rural Tennessee are Fig Newtons…


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