Mandarin Fig Jam in a glass jar with a printed label on a cheeseboard.
Recipes » Gifts from the Kitchen » Jams, Jellies, and Chutneys

Mandarin Fig Chutney - Chutney de Figues et Mandarines (with dried figs!)

By Chris Scheuer | Updated on April 19, 2026
5 from 14 votes
This fabulous Mandarin Fig Chutney is prepared with dried figs so you can make it all year long! It's wonderful on charcuteries and cheese boards, as a glaze for grilled chicken or pork, as a sandwich spread and SO much more!
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The inspiration for this Mandarin Fig Chutney came from an amazing gourmet market in the heart of Paris called La Grande Épicerie. Scott and I took a dinner class while we were visiting Paris this past summer and part of the experience was purchasing the supplies at this amazing market. After we had secured our groceries, the class instructor gave us some time to peruse the market before returning to the cooking school.

A vast selection!

My nephew (an amazing chef with a fabulous food blog) visited La Grande Épicerie a year ago and summed it up with this text, "It Makes Whole Foods feel like a Quickie Mart! You have to go!"

He was right! Every area of this HUGE (2,900 square meters, offering over 30,000 items!) was a bit mind-blowing but I stopped dead in my tracks in the jam/ jelly section. Yes, it was a whole section, not just a few shelves. There were jam, jellies, preserves, marmalades and chutneys of every variety and combination imaginable.

Being a bonafide jam/jelly maker, I was super intrigued with all the beautiful jewel-toned jars and spent most of our time allotment browsing through the vast selection. I didn't have much time to check out the rest of the store but it was worth it!

I came away from La Grande Épicerie with all kinds of ideas for unique new recipes. One inspiration was a pretty little jar of fig chutney. I checked out the ingredient list and quickly translated it (with the help of my friendly iPhone) to English. When we returned back to the States a few weeks later, I tinkered around with ingredients, creating my own version... in the end, I'm quite happy with the results. In honor of the Parisian inspiration, I'm calling it Chutney de Figues et Mandarines (aka Mandarin Fig Chutney). Hope you enjoy it as much as we do!

An ever-evolving collection

While we love fig jam and already have three delicious recipes in The Café archives, this chutney is a step up with warm, complex flavor and a delightful combination of ingredients.

Dried figs to the rescue!

Similar to the three jams linked above, this Mandarin Fig Chutney starts with dried figs. Yep, dried figs! I love using dried figs vs fresh because the fig season is so short: mid-July to early September here in North Carolina. And there are many places in the U.S (as well as around the world) where the winters are just too cold to grow figs, requiring them to be imported. That makes the season even shorter as figs are so perishable.

Making these jams and this chutney with dried figs ensures that they're easy to  prepare year-round. The chutney does call for mandarin oranges but regular oranges, tangerines or clementines can be subbed.

What type of dried figs should I use for making this chutney?

The most common varieties of dried figs are Black Mission, Calimyrna, and Smyrna (also called Turkish figs). The good news is that they'll all work for this Fig Chutney. I've used the Smyrna figs from Costco which come in a large bag and are reasonably priced. They work really well for this recipe, but I've also used Mission and Calimyrna with excellent success, so it's up to you!

What to do with this Mandarin Fig Chutney

There are so many delicious ways to use this chutney. I know once you get used to having a stash of this in the refrigerator, freezer or pantry, you'll come up with lots of your own ideas. Here are a few to get you going:

  • Serve as pictured above on a cheeseboard. We love it with a smoky cheddar or Gouda, creamy goat cheese, Manchego, Roquefort, Blue or Gorgonzola. Grapes, apples, pears and a handful of nuts like these Easy Candied Pecans or these Sweet and Spicy Roasted Almonds all pair nicely with this jam.
  • Use it as a sandwich spread on its own or combined with mayo
  • Use it as a topping for baked brie.
  • Serve it on a burger, especially a cheese or veggie burger
  • Serve as a condiment with any type of curry.
  • Layer this chutney in a grilled sandwich with cheese and turkey, ham, thinly sliced pork or smoked chicken.
  • Use it as a base for pizza or flatbread.
  • Use it as a delicious glaze for pork or chicken..
  • Make a simple appetizer by spreading goat cheese on little bread toasts and topping each with a slice of prosciutto and a dollop of this Mandarin Fig Chutney.
  • This chutney is delicious dolloped on roasted sweet potatoes and all varieties of squash.
  • GIVE IT AS A GIFT!

Give it for a delicious gift!

This Mandarin Fig Chutney makes a wonderful gift. Include a wedge of good cheese and a package of nice crackers. A bottle of wine might be nice too! Include this list to give the recipient some other ideas about what to do with this chutney besides enjoying it with the cheese and crackers.

To make your gifts look pretty and professional, we're offering a PDF for the free printable labels that you see pictured in this post. To receive the PDF that can be used to print your own labels, simply let us know that you'd like them in the comment section at the bottom of this post. We will email the labels along with instructions on how to use them and links for the jars pictured in the post.

Got an hour?

Besides being delicious, unique and super versatile, this French Mandarin Fig Chutney is super easy to make and comes together quickly. If you've got an hour to spare, you can have a batch made, jarred and ready to give away. Check out the recipe to see how simple the process is! ENJOY!
 

Cafe Tips for making this Mandarin Fig Chutney

  • This jam has to simmer for 20-25 minutes. When jam simmers there's the tendency for little bits of it to splash out of the pan, so I like to use a large, tall pot to prevent a mess.
  • Figs can be sticky so I like to spray my knife with a bit of cooking spray or rub it with a little oil when chopping up my figs.
  • This recipe is easily doubled. It may take a few extra minutes of cooking to achieve the desired thickness.
  • Jars of this jam make lovely gifts for friends, neighbors, teachers, hairdressers, postmen, etc. Pair it with a nice box of crackers, a wedge of cheese and a bottle of wine for the best-ever hostess gift!
  • If you don't want to go through the canning process, this jam should be stored in the refrigerator or freezer. It will keep well for several weeks in the refrigerator and 3-6 months in the freezer.
  • If you decide to use the water bath method it will be shelf-stable for up to a year.
  • Both the refrigerator/freezer recipe and the hot water bath recipe are given in the recipe card below.
  • This chutney makes a wonderful addition to a cheeseboard. Check out this post for tips and tricks on how to make a beautiful cheeseboard.
  • The easiest way to blend this chutney is with an immersion blender (aka "stick blender") as you can blend it right in the pot. I love my immersion blender as it's a super versatile workhorse in my kitchen and can be used for soups, sauces and so much more.
  • This recipe calls for dry currants which are similar to raisins but much smaller. I like using them in this Mandarin Fig Chutney because they look really pretty. I shop at a variety of different stores in Asheville, N.C. and only a few carry dried currants so if you can't find them you can sub golden raisins or regular raisins. Dried currants are available online.
  • Make sure to wait to add the dried currants (or raisins) until after the jam is blended. You don't want them to get pureed.

Thought for the day:

Your Word, Lord, is eternal;
    it stands firm in the heavens.
 Your faithfulness continues through all generations;
    You established the earth, and it endures.
Psalm 119:89-90

What we're listening to for inspiration:

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French Mandarin Fig Chutney (Chutney de Figues et Mandarines)

Chris Scheuer
This fabulous Mandarin Fig Chutney is prepared with dried figs so you can make it all year long! It's wonderful on charcuteries and cheese boards, as a glaze for grilled chicken or pork, as a sandwich spread and SO much more!
5 from 14 votes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 56
Calories 15
PRINT PIN COMMENTS

Ingredients
 
 

  • 12 ounces dried figs
  • 1 pound mandarin oranges, peeled, sectioned and each section chopped in half
  • 1 cup brown sugar
  • 1 large red onion, finely chopped
  • 2 cups apple cider , apple juice will also work
  • ½ cup apple cider vinegar
  • 2 tablespoons finely grated fresh ginger
  • 1 tablespoon grainy mustard
  • 1 ½ teaspoons smoked paprika
  • 1 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon cinnamon
  • ½ teaspoon ancho or chipotle chili powder
  • 1 cup dried currants, or golden raisins

Instructions
 

For making this jam to be stored in the refrigerator or freezer:

    For the prep:

    1. Wash enough jars (to hold 24 ounces of jam) in hot soapy water and rinse well. Set aside.
    2. Cut off the stem and chop each fig into 4-6 pieces.

    For the chutney:

    1. Combine all ingredients except for the currants in a large pot. Bring to a boil then reduce to a steady simmer and cook for 15 minutes, stirring occasionally.
    2. Using a stick (or regular) blender pulse the mixture until all the large pieces of fig have been blended but leave a little texture. (Use the pulse setting if using a regular blender.)
    3. Add the currants (or golden raisins) and cook for another 5-10 minutes until the chutney is thickened to the consistency of a slightly loose jam. It will get a bit thicker as it cools so don't let it get too thick.)
    4. Taste the chutney If you would like it a bit tangier, add an extra tablespoon or two of vinegar. If you prefer your chutney to be more spicy, add more chili powder.
    5. Transfer to jars with tight-fitting lids. Refrigerate for up to 2 weeks or freeze for 2-3 months.
    6. If you end up cooking the jam too long and it's too thick, it's super easy to remedy. Just add water, a few tablespoons at a time, stirring well after each addition, until it's the desired consistency.

    To preserve this chutney with a hot water bath:

      For the prep:

      1. Wash and rinse canning jars and keep them hot until ready to use. Prepare lids according to the manufacturer's directions.
      2. Cut off the stem and chop each fig into 4-6 pieces.

      For the chutney:

      1. Combine all ingredients except for the currants in a large pot. Bring to a boil then reduce to a steady simmer and cook for 15 minutes, stirring occasionally.
      2. Using a stick (or regular) blender pulse the mixture until all the large pieces of fig have been blended but leave a little texture. (Use the pulse setting if using a regular blender.)
      3. Add the currants (or golden raisins) and cook for another 5-10 minutes until the chutney is thickened to the consistency of a slightly loose jam. It will get a bit thicker as it cools so don't let it get too thick.
      4. Taste the chutney If you would like it a bit tangier, add an extra tablespoon or two of vinegar. If you prefer your chutney to be more spicy, add more chili powder.
      5. Fill hot chutney into clean canning jars, leaving ½-inch headspace. Remove air bubbles and adjust the headspace if needed. Wipe rims of jars with a dampened, clean paper towel; adjust two-piece metal canning lids.
      6. Process in a boiling water canner for 10 minutes. If you live at a high altitude, use the times recommended by the National Center for Home Preservation in this post. https://nchfp.uga.edu/how/can_06/mango_chutney.html
      7. Let the chutney cool, undisturbed, for 12 to 24 hours then check for seals.

      Notes

      See Café Tips above in the post for more detailed instructions and tips to ensure success.
      If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
      If you are new to home canning or have questions, please read these tips from the National Center for Home Preservation before beginning:
      Principles of Home Canning: https://nchfp.uga.edu/publications/usda/GUIDE01_HomeCan_rev0715.pdf
      Using Boiling Water Canners https://nchfp.uga.edu/publications/uga/using_bw_canners.html#gsc.tab=0
      This recipe yields around 28 ounces of chutney (depending on how thick you make it) or 4½ 6-ounce jars.
      *The nutritional information for this recipe is not correct at this time. My nutrition app is not working. As soon as they get it up and running again, I will correct this. Sorry about this, it's out of my hands.

      Nutrition

      Serving: 1tablespoonCalories: 15kcalCarbohydrates: 4gProtein: 0.2gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 1mgPotassium: 41mgFiber: 1gSugar: 3gVitamin A: 1IUVitamin C: 0.1mgCalcium: 10mgIron: 0.1mg
      We love seeing what you made!Tag @thecafesucrefarine on Instagram for a chance to be featured.
      Course: Appetizer, Chutney, Condiment, Jams & Jellies
      Cuisine: French-Inspired, Indian-inspired

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      208 Comments

      1. Hi, Chris! I'm thinking you might want to adjust the metric equivalents your magic button provides for the following:

        0 l apple cider
        ½ ground black pepper (Might just be me, but I tend to like more than 1/2 a ground black pepper in my ... pretty much anything I like pepper in.)
        0 g finely grated fresh ginger (unless, of course, you've decided ginger is a bad idea, in which case you might consider adding 0 g sardines, 0 g chocolate chips, and of course 0 g toothpaste)
        0 l dried currants

        But otherwise, what a delicious chutney this is! We've kept finding more things we like it with - including (Scout's honor!) vanilla ice cream! Thanks, Chris!

        Reply

      2. Hello from New Zealand
        A question re the apple cider
        Is this sparkling cider ?
        The recipe looks amazing
        Thanks in advance Ali

        Reply

        2. Hahahaha! I should be paying you, John! My metric conversion calculator does slip up at times! What would I do without you? I'm going to go in and fix it now. Thanks so much!! Plus, you make me laugh so hard!

          Reply

      3. I love these selection of jams, my 1st time making them so looking forward to it
        Please can I have the label
        Many Thanks

        Reply

      4. Sounds great! I can't wait to make it (and gift it!) Labels please! Thanks so much! Happy Holidays! Debbie

        Reply

        2. Hi, I would love the printable and where you sourced your jars. Your recipes are amazing. I can't wait to try a few of them.

          Diane

          Reply

      11. Please may I have the printable labels for this, French Mandarin Fig Chutney.
        My mouth is watering just reading the ingredients.
        Thank you

        Reply

      14. Can't wait to try this Mandarin Fig Chutney recipe. I just purchased the dried figs and the mandarins.
        Please send me the label PDF! Thanks so much! I am loving your recipes.

        Reply

      15. This will be this year's gift to the neighbors!! Please send the labels so I can make the jars look pretty! Thanks

        Reply

      17. Hi, as usual your recipes entice me. Would love the labels for the dried fig and mandarin chutney.
        Thank you so much.

        Reply

      18. I'd love the labels for this recipe please. So good to have found a way of having figs without needing to source fresh ones.

        Reply

      19. Want to make the fig chutney too. That way I can keep some & share some.
        Thank you so much for the labels. Happy Holidays!
        Kathy

        Reply

      25. Please may I have the printable labels for the Mandarin Fig Chutney? I love your site and have recommended it to friends. Thanks for all that you do.

        Reply

      26. I have been looking for some inspiration for the perfect fig chutney and think I've just found it! Please could I also request the labels for the Fig and Mandarin Chutney? It sounds absolutely delicious, and I can't wait to try it! Thank you very much.

        Reply

      29. Could I also have the labels for the Fig and Mandarin Chutney? Everything sounds delicious. Thank you.

        Reply

      31. The Mandarin Fig Chutney sounds sooo good. Can’t wait to make this one also. I would love to have labels sent for gift giving. Thank you so much.

        Reply

      33. Sorry, I thought you had to leave a star rating but haven’t tried your recipe yet. I can’t wait to make it and give as gifts.
        Would it be possible to please send me your printable labels and the website where I can purchase these cute jars?
        Many thanks.
        Susan

        Reply

      34. I can’t wait to make your fig jam and could you please send me your printable labels?
        Many thanks.
        Susan

        Reply

      35. Chris, I adore fig chutney and can't wait to make this. I would be wonderful in jars with your beautiful labels. If it is not too late I would love to receive your free printable labels. Thanks also for all your woderful recipes.

        Reply

      37. Have a fig tree at church (appropriately named St. Bartholomew's) and would love to have the labels for the Mandarin Fig Chutney. Good gifts for members. Thank you for your wonderful recipes - they are a "go-to" when I have refreshment duty. This past Sunday were the Scandinavian Raspberry Tarts. The scones are always a hit and ridiculously easy!!!

        Reply

      38. Can not wait to try out the balsamic Sweet Cherry preserves and fig and the French mandarin fig chutney and would love the free printable labels for both. Also, the tips and suggestions are very appreciated. Thanks!

        Reply

      39. I had requested the apple butter printable labels, but it came back rejected. what happened? Again I would like to request the apple butter printable. thank you. Jane

        Reply

      42. This was really good as have so many of your reciepes been. I do agree my prep time with the manderians took a bit more time but well worth it. I would love to have the labels.
        Thanks
        Laurie

        Reply

      44. Would like labels for Fig Mandarin chutney please
        Thanks for such a delicious recipe.
        We regularly grow figs here and dry our own so always looking for other pairing with cheese using figs
        This ones perfect!
        I also made one on same recipe using blood oranges
        Thank you!

        Reply

      45. I just paid a fortune for something similar ……can’t wait to try this!
        Could you please send me the printable labels so I can look like a professional 😂
        Many thanks
        Kathy Johnson

        Reply

      48. Excellent chutney. I made it exactly to the recipe and it is perfect. Even my husband, who is not a chutney lover, enjoyed this one. It is a very nice change from fig jam on a charcuterie board. I especially liked it on a bit of manchego.
        The 20 minute prep is a bit short. It took me at least that amount of time to peel, section and cut the mandarin oranges. Maybe mine just had tough skins. I used the hot water bath method and labels. I think they will be very nice hostess gifts.
        Thank you!

        Reply

          1. Genevieve's comment relates to a question I have. Do I need to remove the membrane on the mandarin orange segments after I peel the mandarins? Just like peels, membranes can be tough. I wasn't sure what I should do to make sure that the finished chutney has the best consistency (not too liquid, or not having weird bits of tough membrane in it that escaped the immersion blender.) Thanks!

            Reply

            1. Hi Annette, no need to remove the membranes on the mandarin oranges. They aren't tough and when blended with the figs you can't discern them.

              Reply

      49. Chris, this sounds amazing and I can't wait to make it! I just picked up some Turkish figs at Trader Joe's and also some mandarins. Please send the printable labels - thank you!

        Reply

      50. Hello,

        I haven’t done any canning for years, but your recipes have gotten me excited about starting again. And, I love that you offer free printable labels along with your recipes. That is so very sweet. Thank you for taking the time to send them to me.

        Scherry

        Reply

      52. WOULD LOVE TO HAVE THE LABELS. THE RECIPE LOOKS WONDERFUL AND WORTHY OF HOLIDAY GIFTS FOR SURE!
        YOUR ALMOND AND LEMON CAKES ARE ALWAYS CHRISTMAS EVE STAPLES AT OUR HOUSE. THE MANDARIN FIG CHUTNEY WILL ALSO BE ON THE TABLE THIS YEAR. THANK YOU!

        Reply

      53. Your recipes are always winners! I would love having the labels fir the Fig and Mandarin Chutney.

        Hank you
        Carol Van Dorn
        c

        Reply

      54. My sister in law is always asking me for Chutney. I want to make for gifts. Recipe sounds yummy

        Please send the labels

        Thank you
        Anne

        Reply

      55. Dear Chris and Scott, so far I have made some of your cakes which are divine. In fact just made French almond cake for the umpteenth time. Bringing the cake to a friend’s this eve. I plan on making the fig and mandarin chutney, could you send me the labels.many thanks and have a blessed week-end.

        Lorraine

        Reply

      56. I love fig jam, fig compote, dried figs......
        Please send the free printable labels, as I am making this for Christmas gifts.

        Reply

      57. I'd love the labels for this Fig Chutney. I plan to make it in the next week or so for my holiday charcuetrie boards and gifts. Thanks!!!

        Reply

      58. All of the ingredients! Ready to make and now I can't find the labels you sent me. Can you please resend? Thank you!

        Reply

      60. I would love to have the labels! My husband loves figs and so do his sisters! I can’t wait to give these as gifts! Thank you so much!

        Reply

      61. I love chutneys and will be making this for gifts from my kitchen this year. Please send me the labels for the jars as they are so pretty and make a nice presentation

        Reply

      62. Just today, I told my husband I'm gearing up to make all my ( some of yours!) Christmas jams, and chutneys. Your Mandarin Fig Chutney sounds delicious!
        Please send me your labels.
        Thank you!

        Reply

      63. Great recipe Scott and Chris. Can't wait to try this recipe. Love your recipes and the comments you share. Please send the labels. Can't wait to get started on these for Christmas gifts. Thanks so much. Terry

        Reply

      64. Fig is one of my favorites and I can't wait to try this recipe. I love your website and so happy I found it. Please send me the printable labels. Thank you!

        Reply

      66. OMG You are a lifesaver. My fig tree died last year and I was so sad. Knowing I can use dried figs is AMAZING. Making my Costco list now Please send the labels for Christmas gifts. Your labels are always spot on and so easy to use. I printed my last ones on sticky labels.

        Reply

      68. Looking forward to making this for gifts. Would love to have the labels!!! I would also like to know if all your recipes for the sauces you share, such as the fig chutney and the caramel sauces, be made ahead of time and frozen. Will freezing change the texture of these items
        Thank you for your help and your time!!!!!!♡♡♡

        Reply

        1. Hi Kathleen, we'll be happy to send the labels.
          Regarding your question, all of our jams and jellies can be frozen without changing the texture. I haven't tried freezing the caramel sauce as it never lasts very long around here so I can't say for sure how it would freeze.

          Reply

      71. Hi Chris, This looks scrumptious, can't wait to try it and will be gifting this for Xmas for sure. Please can I have the labels? Thanks so much for another amazing recipe!

        Reply

      75. This looks amazing. Please send me the link to download the labels. They look like they will be a beautiful gift.

        Reply

      77. Looking forward to trying this recipe and the Christmas Jam.
        Would appreciate receiving these labels.
        Thank You!

        Reply

      79. Your Queen's Jam was my favorite homemade jam of the year....and I will definitely make it again and again. Please send the labels for this new Mandarin Fig chutney...I cannot wait to try it!

        Reply

      80. Please send the labels. Like you, I am a serious Jam and Jelly maker.
        I have been making homemade oven apple butter🍎 with my own apples for hostess gifts for our annual fall pumpkin carving open house. 🎃. Last year I added your Smoky Tomato Jam and it was a hit. 🍅 In the spring make black raspberry jam and liqueur from all my wild black raspberries . I find your sight delightful and recipes inspiring. Your labels are an extra bonus. So kudos to you both. I would love some labels.

        Reply

      83. Please forward me the feree printable labels for the French Fig Mandarin Chutney..I am looking forward to making this for the holiday season..

        Reply

      85. This recipe looks great! Going to make for part of a Christmas get together. Please email me the labels PDF. Thank you.

        Reply

      86. May I please have the pdf of the labels? This looks amazing and I would like to guft for Thanksgiving. Thank you.

        Reply

      88. I am going to make this for a Thanksgiving charcuterie board. I am a guest and had no idea of what to bring as dinner is being cooked by a professional chef. Please send me the lovely labels. Thansks.

        Reply

      89. Kathy, October29, 2023
        Please send me your free printable labels for your French Mandarin fig Chutney. Thank you.

        Reply

      90. Please send me the labels for your French Mandarin Fig Chutney (Chutney de Figues et Mandarines). I am sure that it will be delicious. Thank you!!

        Reply

      96. I have gifted your Sweet and Spicy Fig Jam in the past and it was a big hit with the cute labels.
        I’ll be trying this one , too.
        May I please have the labels for the mandarin variation?
        Thanks as always.

        Reply

      97. Please send the labels for Easy Orange Fig Jam and French Mandarin Fig Chutney. Love your recipes! You make me look like a professional chef, no matter what I make of your recipes. Thanks so much!

        Reply

      99. This recipe sounds wonderful and I look forward to trying it. I would love to have some of the attractive printable labels and the link to the jars. Thanks

        Reply

      101. Just reading this recipe , I am intrigued. I've never come across one so layered with all kinds of complimentary flavours all tied into a fig base. This is a must-try for me as I have all the ingredients in the pantry. Just the project for the wintery days ahead. Chris, you are one of the most creative "chefs" on the web! Your recipes always work (when directions and ingredient list are followed). Love to have those labels too pls.

        Reply

      102. I tried making fig jam this year with fresh figs from one of my neighbor's tree, but it turned out awful and I ended up dumping 15 jars. I'd like to try this recipe. I should know better than to use any recipes, other than yours. Kindly send me the labels. Thanks you.

        Reply

      103. This recipe sounds delicious! Anxious to make it. Please send printable labels as I would like to gift this to friends.

        Reply

      106. I love your recipes and can't wait to try this one! 🙂 Please send me the labels and thank you so much, Chris.

        Reply

      109. Thus will be amazing! I am going to get figs and check for currants! I love your balsamic fig jam and can't wait to try this. Thank you for such wonderful recipes.
        Would you send me the printable labels for this Mandarin Fig Chutney? Thanks a bunch!!!

        Reply

      110. I'm intrigued by this recipe and look forward to trying it. I would love to have some of the fun printable labels to use for gifts. Thanks

        Reply

      113. I am going to try this recipe with some friends next week. Always fun working together. I have jars and will now put them to good use.
        Please send the labels my way. Thank you for this wonderful site. Friends and family will be so pleased with all their treats.!

        Reply

      114. I just read this unusual chutney recipe and I'm definitely going to make some for friends' Christmas gifts. I would appreciate the labels which would just top off a perfect holiday gift. Thanks so much.

        Reply

      115. Dear Chris:

        Please send me a pdf for making labels for your Fig Chutney. Your site is a go to for me. I loved seeing the posts from your trip to France, and now this recipe! I love receiving your e-mails!
        I love it. Blessings on this epicurian ministry. You do this so beautifully and help us to feel like gourmands!
        Merci beaucoup,
        Rev. Betsy Sentigar

        Reply

      119. Dear Chris,

        Please send me the label for this chutney. It sounds wonderful. Also, thanks for the tip on a grocery store to visit on my next trip to Paris!

        Reply

      123. I am going to try this over the weekend and see if it will work for Christmas gifts. Please send the printable label template!
        ML

        Reply