Apple & Fig Chutney

Liz Schmitt is a San Diego food blogger whose lifestyle changed dramatically following her husband’s heart attack a few years ago. As her husband began his recovery, Liz cut most of the salt from their diet, modifying her cooking to adjust to a low-sodium diet. Recently, Liz lost thirty pounds through portion control and healthier food choices. Follow Liz on her blog, Liz The Chef or on Twitter, Facebook, Pinterest and Google Plus.

This is a guest post for October Unprocessed. If this is your first time here, welcome! …and it’s not too late to join in!

Apple-Fig Chutney

Most diets designed for weight loss become pretty boring with the passing weeks and months. I’ve been working on mine since March, fixing lots of simply prepared fish and chicken. We eat so much of the stuff that I sometimes look in the mirror and expect to see that I’ve sprouted feathers or grown gills.

Homemade chutneys are a terrific way to amp up either a snack or a meal without adding too many extra calories or salt. Making chutney is easier than most jam recipes, and are a nice alternative to a bottle of wine for your host/hostess gift. I have about a half a dozen recipes I make, depending on what is in season. Whenever possible, I use organic ingredients.

Pomegranate molasses can be found at Whole Foods, online, or in Middle-Eastern markets, or you can follow Beth’s instructions for making your own.

5.0 from 2 reviews
Apple & Fig Chutney
Recipe Type: Condiment
Makes 8 cups
  • 2 ½ cups honey
  • 2 cups apple cider vinegar
  • 2 pounds Honey Crisp apples, cored, chopped, unpeeled
  • 1 pound dried figs, stemmed and chopped
  • 1 cup golden raisins
  • 1 large yellow onion, chopped
  • 1 cup fresh orange juice
  • zest and juice of 1 Meyer lemon – or any lemon
  • 1 large clove garlic, peeled and thinly sliced
  • 1 tablespoon pomegranate molasses
  • 1 tablespoon mustard seed
  • 1 teaspoon grated ginger root
  • ½ teaspoon ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • ¼ teaspoon cayenne pepper
  1. Using a large, heavy-bottomed pot, such as a Dutch oven, combine the honey and vinegar. Over medium heat, stir until the mixture comes to a boil
  2. Add all remaining ingredients. Stir to mix well, bring chutney back to a boil, then reduce heat to simmer.
  3. Cook over low heat, uncovered, for 2 hours, stirring occasionally.
  4. Ladle into sterile jars, and can in a water-bath according to safe canning procedures. Alternatively, chutney can be stored in fridge in covered containers, for up to a month.


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7 Responses to Apple & Fig Chutney

  1. Pamsc October 20, 2013 at 1:38 pm #

    I made something very close to this (though heavier on the ginger and without the other spices) with one cup of cider vinegar for 3.5 lbs of apples and pears and no sugar or honey at all. It tastes plenty sweet enough–even my husband will eat it. A cup of cider vinegar for about three pints should be plenty of acid for boiling water bath canning. My recipe is here:

  2. Lizthechef October 20, 2013 at 1:43 pm #

    I will look forward to trying your version, Pam -

  3. Beth (OMG! Yummy) October 21, 2013 at 7:52 pm #

    What scrumptious flavors! I love making jam so I am just going to have to give this a try! Thanks for the shout out to my post on pom molasses. What a great add for this recipe!

  4. Lizthechef October 22, 2013 at 6:31 pm #

    Beth, how incredible that you posted a “real” and “unprocessed” recipe for my beloved pomegranate molasses! Thanks, my friend –

  5. Lisa @ Whisk & Cleaver October 23, 2013 at 2:12 pm #

    I can only imagine how wonderful your house must smell after simmering this chutney for a few hours! I like that you can simply can and fridge – true canning is something I have yet to try. I want to make this for Thanksgiving

  6. Lizthechef October 24, 2013 at 2:12 pm #

    Lisa, I will give you a jar or 2 -


  1. Apple-Fig Chutney - Liz the Chef - October 20, 2013

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