Meal Prep · Indian
Spiced Fig Chutney
A sweet, tangy, and spicy Indian condiment perfect for elevating any meal.
Ingredients
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Step-by-step- Wash and quarter the figs, removing the stems.
- Heat oil in a heavy-bottomed pan or Dutch oven over medium heat. Add mustard seeds and fenugreek seeds; let them splutter.
- Add grated ginger, minced garlic, asafoetida, turmeric powder, and red chili powder. Sauté for 30 seconds until fragrant.
- Add the quartered figs, jaggery (or brown sugar), apple cider vinegar, cumin powder, coriander powder, and salt to the pan.
- Bring the mixture to a boil, then reduce heat to low and simmer, stirring occasionally, for 40-45 minutes, or until the chutney thickens to your desired consistency. The figs should break down and become jammy.
- Stir in the garam masala during the last 5 minutes of cooking.
- Remove from heat and let the chutney cool completely before transferring to sterilized jars.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 1 g |
| Carbohydrates | 38 g |
| Fiber | 3 g |
| Sugars | 30 g |
| Fat | 2 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 weeks
Store in an airtight, sterilized jar. Ensure the chutney is completely cooled before refrigerating.
Freezer Up to 6 months
Portion cooled chutney into freezer-safe containers or bags. Thaw overnight in the refrigerator before use.
Reheat Stovetop/Microwave
Gently warm on the stovetop over low heat, stirring occasionally, or microwave in short bursts until heated through. Add a splash of water if too thick.
Chef’s Corner
- For extra texture, you can add a handful of chopped nuts like almonds or walnuts during the last 10 minutes of cooking.
- Adjust the spiciness by increasing or decreasing the red chili powder, or add a fresh green chili for a different kind of heat.
- This chutney tastes even better the next day, allowing the flavors to meld. It pairs wonderfully with cheese boards, grilled meats, or as a side with Indian bread like paratha.
