Chutney ideal figs with foie gras

The fig chutney is a perfect recipe to cook the figs and to accompany meats, poultry, foie gras terrine.


  • 10 cl sweet or sweet wine
  • 10 cl’water
  • 800 g figs fresh
  • 100 g of sugar
  • 2 onions red
  • 1 apple
  • 1 ginger cc
  • 12 cc cinnamon
  • 1 tbsp balsamic vinegar (wine or sherry)
  • Salt and pepper

Fig chutney recipe:

Unlike fig jam, chutney s’rather directs in‘accompaniment to savory dishes (White meat, foie gras, terrine, poultry). The success of this recipe is for everyone!

  1. Start by washing the figs and remove the stalk
  2. In a saucepan, dip the figs in sweet wine over low heat, covered
  3. Stir gently so let s’permeate all figs
  4. After 30 minutes, remove from heat and let cool
  5. Then cut the figs into small wedges
  6. Finely chop the onion and sauté in a pan in’oil’olive
  7. Peel the apple and cut into large cubes (apple pectin which brings gives consistency chutney)
  8. With the onions, add the figs district then cut diced apples in the pan
  9. Deglaze with a little’water then put it back in the pan
  10. Add sugar, ginger, cinnamon + + vinegar
  11. Cover and simmer with a little’water (about 10 cl) about 1/4 of’hour, stirring regularly
  12. Remove from heat
  13. Season with salt and pepper

You are free to mix or let the chutney with pieces of figs.

N chutney’not a jam, the shelf life is shorter. To keep the best of your chutney, it is best to consume it within days or freeze it.

Bon Appetite!

  • Find all our recipes with figs