With this recipe, we’ll embark on a culinary journey that celebrates the harmony of sweet and savory in a jar of Stone Fruit and Fig Chutney. Bursting with the vibrant essence of ripe peaches, plums, or apricots, combined with the rich allure of figs, this chutney is a symphony of tastes that will awaken your taste buds.
Chutneys have a long history, originating from the Indian subcontinent, where they were crafted to add a burst of flavor and complexity to meals. Our rendition takes inspiration from those ancient traditions and blends them with a modern twist, incorporating the natural sweetness of stone fruits and the mellow sweetness of figs.
Each spoonful of this chutney reveals a medley of enticing textures and tastes. The soft, juicy fruits, simmered to perfection, are complemented by the gentle crunch of figs and the warmth of aromatic spices. The sweetness is balanced by a tangy hint of lemon juice, while a touch of Anaheim chiles and mustard seeds add a subtle kick.
This versatile condiment can effortlessly enhance a wide array of dishes. From adorning a charcuterie board or accompanying a cheese platter to partnering with roasted meats or grilled vegetables, this stone fruit and fig chutney is a true culinary gem that adds depth and complexity to any meal.
So, roll up your sleeves, gather the freshest stone fruits and figs, and join us as we dive into the art of chutney-making. Get ready to delight in the fusion of flavors. Let’s begin our journey to create a jar of exquisite stone fruit and fig chutney that will undoubtedly become a staple in your pantry and a highlight on your dining table.
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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
I first made this recipe during unprocessed October. I was trying lots of new recipes and flavors. This was a really fun one, and one I think many people will love!
Sweet and savory … yummy! As a word of caution to anyone who may want to can (preserve) this, it doesn’t have vinegar in it (I don’t care too much for vinegar), so it may not preserve well. I would do a little research before I tried to can it.
Stone fruits (peaches, plums, nectarines, apricots) are also in season during October.
Pies and cobblers come to mind, but also try peach roasted chicken or plum jams.
What are stone fruits?
Stone fruits get their name from the pit or “stone” in the center of the fruit. That stone is actually the seed of the fruit.
These are also known as drupes. And they tend to have thin fuzzy or smooth skin.
Peaches, plums, cherries, apricots, nectarines, pluots, mangoes, and figs are all stone fruits.
Here are some that may surprise you: dates, mangoes, coconuts, green almonds, lychees, olives, mulberries, blackberries, and raspberries are also technically classified as stone fruits!
Are figs stone fruit?
Yes, Figs are considered a stone fruit.
They have a central stone, or seed, that’s too hard to crunch with your teeth, thus it qualifies as a fruit stone.
How to make
The full printable recipe ingredients and instructions are available in the recipe card at the bottom of the post. You can find important tips and tricks as well as photos in the post.
Combine the first eight ingredients (stone fruits through cinnamon) in a medium bowl. Set aside.
Heat oil in a medium saucepan over medium-high heat. Add mustard seeds and cook about 1 minute, covered (keeping the pan covered keeps the seeds from popping out).
Add stone fruit mixture and bring to a boil. Reduce heat, and simmer about 10 minutes until mixture thickens.
Stir in figs and cook an additional 5 to 10 minutes.
Remove from heat and allow to cool.
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Stone Fruit and Fig Chutney Recipe
Stone Fruit and Fig Chutney
- 2 cups stone fruits peaches, plums, apricots, or nectarines, diced
- 3/4 cup packed brown sugar
- 3/4 cup fresh orange juice
- 2 tablespoons fresh lemon juice
- 2 Anaheim chiles finely chopped
- 1 teaspoon cumin
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon olive oil
- 1 teaspoon mustard seeds
- 3/4 cup figs quartered
- Combine the first eight ingredients (stone fruits through cinnamon) in a medium bowl. Set aside.
- Heat oil in a medium saucepan over medium-high heat. Add mustard seeds and cook about 1 minute, covered (keeping the pan covered keeps the seeds from popping out). Add stone fruit mixture and bring to a boil. Reduce heat, and simmer about 10 minutes until mixture thickens. Stir in figs and cook an additional 5 to 10 minutes. Remove from heat and allow to cool.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.