This dark sticky fig chutney recipe started as a Nigel Slater moment — his approach to fruit chutneys caught my eye at exactly the right time, though what ended up in the pot was entirely my own.

Nigel Slater didn't know he was helping. But a fruit chutney recipe of his caught my eye at exactly the right moment — this dark and sticky fig chutney recipe starts with late summer Andalucían figs.

Dark and Sticky Fig Chutney Recipe – The Flexible Chef

Fig trees are a common sight in the olive groves around Monte Lope Álvarez. The local wisdom is that they attract wasps, and wasps are natural enemies of the insects that attack olive trees. Whether that's strictly true or just a happy coincidence, the figs are here in abundance every autumn — and that suits me perfectly.

On reflection, this recipe bears little resemblance to Nigel's original. The Pedro Ximénez was my addition, the spicing is entirely my own, and the balsamic and the grapes went in because they were there. But he did, unknowingly, point me in the right direction. Thanks, Nigel.

Pedro Ximénez (PX) is one of Andalucía's signature sweet fortified wines, made from the Pedro Ximénez white grape dried in the sun until almost raisin-like. The result is an intensely sweet, dark, syrupy dessert sherry with flavours of raisins, figs, dates, molasses, coffee and dark chocolate. A tablespoon of it in a chutney is a very good idea.

Nearly Nigel's Dark & Sticky Fig Chutney — The Recipe

Ingredients (makes approximately 4½ jars)

• 750g black figs, stems removed and roughly chopped
• 250g white seedless grapes, halved
• 1 Granny Smith apple, skin on, roughly chopped
• 250g onions, chopped
• 250g raisins
• 225g brown sugar
• 150ml red wine vinegar
• 150ml cider vinegar
• 1 tbsp Balsamic vinegar
• 1 tbsp Pedro Ximénez wine
• 1 tsp allspice — or make your own: ½ tsp ground cinnamon, ½ tsp ground cloves, pinch ground nutmeg
• ½ tsp crushed black peppercorns
• 1 tsp crushed coriander seeds
• 1 tsp ground ginger
• 1 tsp sea salt

Method

1. Place all the ingredients into a large stainless steel saucepan or deep frying pan and leave to rest in a cool place — in the fridge if you're in Andalucía in September — for 30 minutes. This allows the flavours to start marrying before the heat goes on.
2. Bring to the boil, then reduce the heat and simmer for around 30 minutes until the onions and fruit have softened.
3. Continue to cook gently, stirring from time to time to prevent sticking. The chutney is ready when everything is dark, sticky and jam-like. This may take another 30–45 minutes — be patient and keep the heat low towards the end.
4. Leave to cool slightly, then pour into sterilised jars and seal. Store in a cool dark place.

A note on patience

Give it 4–6 weeks before opening. The sharpness of the vinegar mellows, the sweetness deepens, and the Pedro Ximénez quietly does something magical in the background. This dark sticky fig chutney recipe will keep for several months in sterilised jars stored in a cool, dark place.

Footnote

This dark sticky fig chutney recipe is part of the Nearly Series at The Flexible Chef — recipes inspired by the chefs and food writers who've pointed me in interesting directions over the years. Explore the full Nearly Series.

It's also part of the Curry Recipes collection — chutneys, spice blends, bases and sides alongside the curries themselves.

If you like cooking from Nigel Slater, you might also enjoy my Nigel Slater roast chicken wings with lemon and black pepper and Nigel Slater chicken with cream and tarragon.

Wonky photos, proper condiments, genuine adventures — The Flexible Chef