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Dried Fig Chutney figchutney_3406_mini
(Makes 4 cups)


1 tbsp olive oil
1 large onion, finely chopped
2 tsp finely chopped fresh rosemary
400g Alison’s Pantry Figs, chopped
150g Alison’s Pantry Select Dates, chopped
50g Alison’s Pantry Raisins
50g Alison’s Pantry Crystallised Ginger, finely sliced
1 tsp each salt and ground mixed spice
Pinch chilli powder
150g soft brown sugar
1½ cups apple cider vinegar



  1. Heat oil in a saucepan, add the onion and gently cook for 3-4 minutes.
  2. Stir in remaining ingredients and bring to the boil, then reduce heat to medium-low and simmer, stirring regularly, for 20 minutes or until mixture is thick and syrupy.
  3. Spoon into sterilised jars and seal well.


Serve with meats, cheeses, nuts, and other tapas-style items and part of a platter.

Download PDF version here

This recipe was created by Julie Le Clerc for Alison’s Pantry.