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This fabulous Mandarin Fig Chutney is prepared with dried figs (in less than an hour!) 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!
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?
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 Balsamic Fig 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:
If you enjoy this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
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!
- 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
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Wash enough jars (to hold 24 ounces of jam) in hot soapy water and rinse well. Set aside.
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Cut off the stem and chop each fig into 4-6 pieces.
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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.
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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.)
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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.)
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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.
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Transfer to jars with tight-fitting lids. Refrigerate for up to 2 weeks or freeze for 2-3 months.
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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.
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Wash and rinse canning jars and keep them hot until ready to use. Prepare lids according to the manufacturer's directions.
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Cut off the stem and chop each fig into 4-6 pieces.
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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.
-
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.)
-
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.
-
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.
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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.
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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
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Let the chutney cool, undisturbed, for 12 to 24 hours then check for seals.
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.
Scherry says
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
Lindsay @ The Café Sucre Farine says
Sending them your way, Scherry!
Cindy says
I’ve never tried figs. I’m anxious to try this recipe. Thank you for creating labels. I would love to have them.
Lindsay @ The Café Sucre Farine says
Sending them your way, Cindy! Let us know how it goes 🙂
NAN says
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!
Lindsay @ The Café Sucre Farine says
That's great, Nan! Sending the labels your way!
Carol Van Dorn says
Your recipes are always winners! I would love having the labels fir the Fig and Mandarin Chutney.
Hank you
Carol Van Dorn
c
Lindsay @ The Café Sucre Farine says
Thanks, Carol! Sending the labels your way!
Anne says
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
Lindsay @ The Café Sucre Farine says
Sure, Anne!
Lorraine La France says
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
Lindsay @ The Café Sucre Farine says
That's great, Lorraine! Sending the labels your way!
Kath says
I love fig jam, fig compote, dried figs......
Please send the free printable labels, as I am making this for Christmas gifts.
Lindsay @ The Café Sucre Farine says
Sending them your way, Kath!
Cathy Johnson says
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!!!
Lindsay @ The Café Sucre Farine says
Sending them your way, Cathy!
Terry Banks says
All of the ingredients! Ready to make and now I can't find the labels you sent me. Can you please resend? Thank you!
Lindsay @ The Café Sucre Farine says
Sure, Terry!
Patty says
I am so looking forward to making this chutney as gifts! It looks so delicious! Please send the labels. Thank you!
Lindsay @ The Café Sucre Farine says
Sure, Patty!
Paula says
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!
Lindsay @ The Café Sucre Farine says
Sending them your way, Paula!
Donna Davis says
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
Lindsay @ The Café Sucre Farine says
Sending them your way, Donna!
Julie A. Fleming says
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!
Lindsay @ The Café Sucre Farine says
That's great, Julie! Sending the labels your way.
Terry Banks says
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
Lindsay @ The Café Sucre Farine says
Thank you for the kind comment, Terry! Sending the labels your way.
Cindy Lloyd says
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!
Lindsay @ The Café Sucre Farine says
Thanks, Cindy! We will send the labels your way!
Debra says
Love figs ! Please send labels !
Lindsay @ The Café Sucre Farine says
Sure, Debra!
Nancy says
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.
Lindsay @ The Café Sucre Farine says
Thanks, Nancy! Sending them your way.
Carol Sangster says
What a great sounding recipe! Please forward your pretty PDF labels. Thank you!
Lindsay @ The Café Sucre Farine says
Sending them your way, Carol!
Kathleen Walter says
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!!!!!!♡♡♡
Chris Scheuer says
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.
Marti says
This recipe sounds wonderful. Please send labels! Thank you.
Lindsay @ The Café Sucre Farine says
Thanks, Marti! Sending them your way.
Linna Merth says
Love this! Am making more for Christmas gifts...please send label
Lindsay @ The Café Sucre Farine says
Sure, Linna!
Amy says
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!
Lindsay @ The Café Sucre Farine says
Thanks, Amy! Sending the labels your way!
Summer Day M Hannah says
Oh goodness! I can't wait to make this! Labels please!
Su.mer Day
Lindsay @ The Café Sucre Farine says
Sure, Summer!
Cindy S says
This looks so good!!! I love your blog! I would love the labels.
Lindsay @ The Café Sucre Farine says
Thanks, Cindy! We will send the labels.
Kelly says
This looks like a lovely gift! Would you mind sharing the labels with me 🙂
Lindsay @ The Café Sucre Farine says
Sending them your way, Kelly!