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+ servings
Apple & Fig Chutney

Apple & Fig Chutney

There are so many different ways in which this condiment could be used it is incredible how many options one dish opens up.

Course Condiment
Cuisine Indian
Prep Time 10 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 20 minutes
Yield 8 cups
Calories 630 kcal
Author Liz Schmitt


  • 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
  • 1 Meyer lemon – or any lemon juiced and zested
  • 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.