• 9 Ratings

Red wine sounds the perfect deep note to accompany the midrange flavor of figs.

Martha Stewart Living, November 1998


Recipe Summary

Makes 6 half-pint jars


Ingredient Checklist


Instructions Checklist
  • Place peppercorns on a cutting board. Using the bottom of a small saucepan, crack peppercorns. Tie the thyme in a bundle with kitchen twine. Place peppercorns, dried figs, shallots, red wine, red-wine vinegar, thyme bundle, salt, and sugar in a medium saucepan. Set over medium-high heat, and bring to a boil.

  • Reduce the heat to medium low, and simmer until figs are soft and the liquid has thickened, about 45 minutes.

  • Remove and discard the thyme bundle. Stir in fresh figs. Cook, stirring frequently, until figs break down, 10 to 15 minutes. Remove the pan from heat.

  • Transfer to a large bowl set over an ice bath to chill; store in an airtight container, refrigerated, up to 4 weeks.

Cook's Notes

We used Calimyrna figs for this chutney, but the Black Mission variety can also be used.



9 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0