Pickles, Chutneys & Relish

Fig Chutney


  • 10 large figs
  • 2 red onions peeled and chopped
  • 125ml balsamic vinegar
  • 100ml red wine vinegar
  • 250g light muscovado sugar
  • 1 teaspoon mixed spice
  • ½ teaspoon each of salt and pepper
  • 1 tablespoon of olive oil
  • 2 x 0.5 Litre Kilner® Preserve Jars


1, Peel and slice the red onions, remove the stalk from the figs and cut them into quarters.

2, Heat the oil in a Kilner® Preserving Pan and add the onion, fry over a medium heat until it has softened and is translucent. Add in the balsamic and red wine vinegars, sugar, mixed spice, salt and pepper.

3, Bring to a boil then reduce the heat and simmer for 30 minutes.

4, Once the liquid has reduced to a syrup add in the figs and cook for 15 minutes.

5, Place into warm sterilised Kilner® Preserve jars, put on the lids and process the jars in a water bath.

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