Mediterranean California Fig Chutney

Servings: 8

Prep Time
Cook Time


  • 1 tablespoon extra virgin olive oil
  • 1 small onion, thinly sliced
  • 1 teaspoon unsalted butter
  • 2 teaspoons light brown sugar
  • 1 teaspoon balsamic vinegar
  • 2 cups California Dried Figs, stems removed and quartered
  • 1 bottle (750 milliliter) port wine
  • ½ cup sliced kalamata olives
  • Zest and juice of a navel orange
  • Fine sea salt and fresh ground pepper, to taste
  • 2 tablespoons chopped fresh oregano leaves


  1. Heat oil in a heavy saucepan over medium heat. Sauté onion for 5 minutes.







  2. Add brown sugar and balsamic vinegar. Cook over low heat, stirring frequently for 20 to 30 minutes until onions are very soft, caramelized and jam-like.


  3. Stir in figs and wine; heat to boil and simmer, stirring frequently with wooden spoon, until reduced by half and liquid is syrupy, about 10 minutes.

  4. Stir in olives and orange juice. Simmer 5 minutes more. Season to taste with salt and pepper.


  5. Transfer to a storage container and let cool.  Stir in orange zest and oregano. Cover and store in refrigerator.