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Fresh Fig Chutney Recipe

Fresh Fig Chutney

Show: The Essence of Emeril

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (16)

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Average Rating:

Total Reviews: 16

Showing 1-10 of 16

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  • on February 01, 2013

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    I have made this chutney for the past 2years to great delight to my friends and family. This year I entered it in our local show and won CHAMPION CHUTNEY..... so now we can say what we all know is that is a award winning chutney.

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  • on August 14, 2012

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    I made this, carefully measured with figs from my own tree. I would give it 4 or five stars, except it clearly says it makes 2-1/2 pints, and there is no way that is correct. 2-1/2 cups is accurate, but that is it. There is no way I cooked away half the recipe beyond the instructions. It is delicious, the right consistency, and I will make it again.

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  • on July 19, 2012

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    This is delicious and simple enough to make! I did make a couple of additions to this recipe. I added 1/2 Cup of Golden Raisins about the last 15 minutes of cooking, and when I removed the pan from the heat, I added an 8 oz. package of coarsely chopped toasted Macadamia nuts. YUMMY spread over Cream Cheese on a Ritz Cracker. Could also use toasted Almonds!

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  • on December 26, 2011

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    Following up on my original review 3 years ago now! I also processed this in jars in my pressure canner so it would keep. Took my last jar out this Christmas and spread it over a Brie that we baked with fresh rosemary and then served with warm slices of baguette. Oh my, it was even more delicious with aging a great combo with the creamy Brie.

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  • on October 16, 2011

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    I thought this was a good chutney recipe. It was a nice combo of ingredients and was complex and interesting. I made a version omitting the salt and using some preserved Meyer Lemons that I made over the summer - it was good but a bit too salty, so I might try it again using unpreserved meyers cooked in the syrup before adding the figs. Also, for texture purposes, next time around I am going to cut the onion in thin strips rather than chopping. Overall, a good recipe and a great way to use up the figs from the yard.

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  • on August 19, 2011

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    It came out pretty good. I didn't have all spice, so I replaced it with Garam Masala. I brought fresh figs from the backyard this evening.

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  • on July 28, 2011

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    This was really good alongside Sandra Lee's recipe for truffled Brie double decker sandwich. I also used part balsamic and part white wine vinegar as recommended by another reader. I didn't have red wine vinegar.

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  • on July 14, 2011

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    Yummy!!! I added jalapeno (thanks to another reviewer used half balsamic and half red wine vinegar; cut the sugar down and used light agave nectar instead; upped the lemon zest; and added a healthy squeeze of lemon. It's amazing and I plan on making this again and again! I spread mine on hummus with olive bread.

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  • on April 01, 2011

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    Oh .......yum. I am onto my 3rd batch this week. What a wonderful way of using up figs at the end of season. I served it with a baked ricotta and fresh home-made onion bread as a part of a lunch platter. I also needed to cook the reduction a little longer but so worth it.

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  • on January 14, 2011

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    Sounds great. I LOVE figs.

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