Fig Chutney

~ Tandy

This fig chutney recipe uses a combination of fresh and dried figs, giving it an unique texture. I only made half of Angie’s recipe as figs are very expensive here, and only in season for a short period of time. I have paired it with numerous curries since making it, and the best to date has been my aubergine curry.

Fig Chutney
Fig Chutney
Head straight on to the Recipe For ♥ Fig Chutney ♥
Let’s talk about chutney

In South Africa, the most famous of all chutneys is Mrs. H.S. Ball’s. This iconic brand and kitchen staple originated here out of happenstance. Legend has it that Captain Henry Adkins and his wife were shipwrecked off the South African coast. He and his wife Sarah had a copy of an Indian chef’s recipe for chutney. And when they settled in Fort Jackson, Sarah made this chutney at home, passing the recipe down to her daughter Amelia. Amelia married Herbert Sandleton Ball, becoming Mrs. Ball, and the eponymous brand began its journey. As Herbert worked for the South Africa Railways, they lived all over the Cape. Amelia made her chutney and sold it at Church Bazaars, introducing many people to her chutney. When they finally settled in Fish Hoek, Amelia scaled up her production and Herbert sold the bottles on the train into Cape Town.

Fig Chutney

The money generated from this aided her family and she soon outgrew her kitchen. Fred Metter then arrived on the scene and assisted Mrs. Ball with scaling up her operation. Together they opened a factory in Retreat, settled on the unique octagonal shaped bottle and insisted it was always glass. The brand name and label was decided upon, and Mrs. H.S. Ball’s chutney grew from a Cape brand to one sold worldwide. Like most Cape Malay blatjangs, it is made using local peaches and apricots. No babotie or curry would be complete without some chutney on the side. And a braai broodjie needs a good smear of it to be authentic, in my opinion. Whereas I am used to the local flavours, I could not resist making Angie’s fig chutney when I saw her recipe.

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Fig Chutney

This churney is perfect to use for curries, toasted cheese and cheese boards
Recipe Category: Asian, Condiments
Makes enough for: 1 batch chutney
All Rights Reserved: Adapted from Angie's Recipes

Ingredients

  • 22.5 mls olive oil
  • 1 shallot, peeled and finely chopped
  • 1 clove garlic, peeled and crushed
  • 1 star anise
  • 1 sprig fresh rosemary
  • 0.625 mls chilli flakes
  • 350 g ripe, fresh figs, trimmed and cut into small pieces
  • 50 g coconut sugar
  • 50 mls apple cider vinegar
  • 25 g dried figs, cut into small pieces
  • 2.5 mls ground cinnamon
  • freshly ground black pepper to season

Method

  • Place the olive oil into a sauté pan and heat over a medium temperature
  • Add the shallots and sauté until soft, then add the garlic, star anise, rosemary and chilli flakes
  • Sauté until fragrant then add the fresh figs, sugar, vinegar, dried figs and cinnamon
  • Reduce the temperature, season with the pepper, and allow to simmer for 45 minutes, stirring occasionally
  • Remove the star anise and rosemary and pour the hot chutney into a sterilized glass bottle or jar, and seal straight away
  • Allow to cool completely before placing into the fridge to use as needed
See the links below for blog posts I published on July 17:

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Published by Tandy

I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. We visit new places locally and overseas as often as we can to experience the food of the area. Follow along on our adventures!

16 thoughts on “Fig Chutney”

  5. I can taste this through the screen – I very much like chutneys, especially homemade and the ingredients of this do appeal. Like the use of both fresh and dried figs for a more definite taste . . . and it is great to learn a tad more about Cape Malay cooking of which I know but little.

    Reply

  6. i love making chutney; i usually make mango and sometimes nectarines. Never had fig chutney. I think they are expensive here too.
    sherry

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  7. The texture of figs is so ideal for making chutney! The seeds always remind me of mustard seeds, which are a favorite inclusion for me, plus that sweet and savory balance is irresistible.

    Reply

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