Fig Chutney

A chutney made from dried fruit? Yes, it works, says gebana employee and blogger Carolin Schaar. The chutney is versatile, quick to prepare, and keeps for a long time. Recipe by Carolin Schaar, CaroKocht

05/03/2026

Ingredients

Ingredients for 4 portions

200 g Apple, peeled and diced (preferably a tart variety: lemons can also be used)

150 g dried mountain figs, finely diced

100 ml Balsamic vinegar

100 ml Port wine

50 g unrefined cane sugar

1/2 TL Cinnamon

1/4 TL Allspice

3-4 Cloves

1 Prise black pepper

Preparation

Pour the port wine and balsamic into a medium saucepan and dissolve the sugar in it. Add the spices. Bring briefly to a boil and then add the apple and fig cubes.

Let everything simmer over low heat until no liquid is visible. Stir regularly so nothing sticks.

Fill the finished mixture into hot sterilised screw jars, seal, and turn upside down. This way the chutney will keep for several months. After opening, store in the refrigerator.

This recipe was provided to us by Carolin Schaar of CaroKocht. Carolin is a gebana employee.