French Mandarin Fig Chutney (Chutney de Figues et Mandarines)
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!
Servings: 56
Calories: 15kcal
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:
- Wash enough jars (to hold 24 ounces of jam) in hot soapy water and rinse well. Set aside.
- Cut off the stem and chop each fig into 4-6 pieces.
For the chutney:
- 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.
- Transfer to jars with tight-fitting lids. Refrigerate for up to 2 weeks or freeze for 2-3 months.
- 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:
- Wash and rinse canning jars and keep them hot until ready to use. Prepare lids according to the manufacturer's directions.
- Cut off the stem and chop each fig into 4-6 pieces.
For the chutney:
- 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.
- 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.
- 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
- 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: 1tablespoon | Calories: 15kcal | Carbohydrates: 4g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 41mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 0.1mg