Fig & Apple Balsamic Chutney

Recipe Date: January 19, 2021
Serving Size: 6
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Difficulty: Easy
Measurements: Metric

By Eliana Bray aka ZWineNinja

To be served as a condiment to our our “Duck Burger”, or to keep on hand as a tasty condiment.


  • 10 large dried figs (you can use fresh if in season)
  • 3 Gala apples, peeled, cored, and cubed
  • 3/4 cup of red onions, diced
  • 2 garlic cloves, finely minced
  • 1 tbsp. olive oil
  • 1/3 cup apple juice
  • 1/3 cup organic apple cider vinegar
  • 2 tbsp. brown sugar
  • 1/3 cup balsamic vinegar ( 1 use 18 yr old from Olivia's Oils & Vinegars)
  • Water
  • Salt and pepper to taste ( I use a tri-colour blend)
  • (Optional: cinnamon and ground ginger)



  1. Chop up figs to uniform pieces and set aside
  2. In a large fry pan, add 1 tbsp olive oil, heat until glistening, and then add the onion and garlic. Cook at a medium heat, taking care not to burn.
  3. Add diced figs and apples to the mixture, stirring to coat the mixture and then deglaze the pan with the apple juice and apple cider vinegar.
  4. Cook down the mixture adding water if necessary, to hydrate the figs and cook down the apples.
  5. Once the apples are cooked, add most of the Balsamic vinegar, you can always add more to taste.
  6. Season to taste with salt and pepper and any spices that you want like cinnamon and ground ginger.

Allow to cool and place in a jar, mixture should be good for about 2 weeks in the fridge. Serve with Duck burgers.

Spice, sweetness, and a great acidity; it has it all. Perfect pairing condiment for a Duck Burger.