Fresh fig chutney

Another classic from Olive magazine. I’ve made this a few times and think it’s utterly delicious. Perfect as a festive treat.


1 red onion , finely chopped
4 tbsp soft brown sugar
1 tsp mustard seeds
1 cinnamon stick
1 star anise
a thumb-sized piece ginger , grated
4 tbsp red wine vinegar
4 figs , cut into wedges
12 thin slices French stick , drizzled with olive oil and toasted
100g Manchego , shaved
a handful rocket


Put the onion, sugar, spices, ginger and vinegar in a pan and cook together slowly until the onion is completely softened. Add the fig wedges and cook for another 5-10 minutes until the figs are just starting to break down. To serve, top the crostini with a little Manchego, some fig chutney and a couple of rocket sprigs.

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