There’s something magical about a good chutney-rich, tangy, sweet, and a little bit savory all in one jar. I first stumbled upon Nigella Lawson’s Fig and Olive Chutney on one of those lazy Sunday afternoons when I was browsing through cookbooks for something a little outside of my usual comfort zone. Most chutneys I’d made up until then were simple fruit-based ones-mango, apple, maybe a bit of ginger for some zing. But this recipe, with its combination of figs and olives, sounded so unconventional and intriguing that I had to try it immediately.
It’s one of those recipes that feels deceptively simple at first glance but comes together in such a way that you realize, halfway through, that you’re onto something special. There’s a rich depth to it, the kind that makes you pause and appreciate how a few ingredients can come together to elevate so many different meals. Whether you spread it on a warm piece of sourdough or use it to complement roasted meats, this chutney is one of those things that will make you feel like a home-cooking genius.
Nigella Lawson’s Fig And Olive Chutney Recipe
Nigella’s recipe is a perfect balance of sweet and savory, with figs providing a beautiful natural sweetness and the olives adding a salty contrast. When I first made it, I wasn’t expecting to be so taken aback by how well those two flavors married together. It’s one of those rare moments when something unexpected works so seamlessly that you can’t help but be a little in awe of the simplicity of it all.
There’s also a slight smokiness from the addition of balsamic vinegar and the warm spices that you add during the cooking process. The chutney is versatile, with enough personality to stand on its own but subtle enough to pair well with various dishes. I often make it in large batches, then gift little jars to friends and family. It’s always a hit at dinner parties, and you’ll find yourself endlessly talking about it as the flavor lingers on your tongue.
Ingredient List
Before you begin, let’s gather everything you’ll need. At first glance, the ingredients list might seem a little unusual, but trust me, it’s worth the mix:
- Figs (about 400 grams) – Fresh figs are ideal, but dried works too. Fresh figs add a lovely burst of natural sweetness, while dried figs give it that concentrated, caramelized depth.
- Olives (200 grams, preferably black) – You want to use a briny, slightly tangy olive for the right balance. I used Kalamata olives, which gave a gorgeous, earthy undertone, but any black olives will do.
- Onion (1 medium) – This gives the chutney a savory base, while still allowing the sweetness of the figs to shine.
- Garlic (2 cloves) – A slight hit of garlic works wonders here, but you don’t want it to overpower the fruitiness.
- Brown sugar (150 grams) – The sugar helps to balance the sharpness of the vinegar and gives the chutney that syrupy consistency.
- Balsamic vinegar (2 tablespoons) – It adds a rich, dark complexity that ties all the other flavors together.
- Cinnamon (½ teaspoon) – Just a pinch of cinnamon enhances the sweet notes of the figs.
- Ground ginger (¼ teaspoon) – A little warmth and spice; it’s the quiet element that pulls the chutney together.
- Mustard seeds (½ teaspoon) – For a tiny, tangy pop that cuts through the sweetness.
- Salt (to taste) – Just enough to balance all the sweetness and bring the flavors to life.
These ingredients are the heart of the recipe. If you’ve got them on hand, you’re already halfway to creating a chutney that will bring your kitchen to life. I had to stop myself from diving in before the chutney even cooled, just from the smell of it all simmering away on the stove.
How To Make Nigella Lawson’s Fig And Olive Chutney?
Now that we’ve got everything ready, let’s dive into the making process. The beauty of this chutney is that it’s not complicated, but it does require a little patience and a watchful eye.
- Prepare the ingredients: Start by chopping up your figs and olives. If you’re using fresh figs, just remove the stems and cut them into quarters. For dried figs, you may want to give them a rough chop so they break down more easily. De-pit and chop the olives as well. You can leave them in larger chunks or chop them smaller depending on your texture preference.
- Cooking the base: In a large pan, heat a bit of olive oil (about a tablespoon) over medium heat. Add the chopped onion and garlic, and sauté until soft and translucent. This step will take around 5-7 minutes. It’s the foundation of the chutney, and as the onions soften, they begin to release their sweetness, which is exactly what you want.
- Adding the figs and olives: Once the onion and garlic are soft, add your chopped figs and olives to the pan. Stir everything together and let them cook for a minute or two to combine the flavors.
- Sweetening and spicing it up: Now, add the brown sugar, balsamic vinegar, cinnamon, ginger, and mustard seeds. Stir until the sugar is completely dissolved and everything is well mixed. You’ll start to smell that rich, sweet-and-salty aroma filling the kitchen.
- Simmering: Lower the heat to a gentle simmer and let the mixture cook, uncovered, for about 45 minutes. Stir occasionally, and keep an eye on it so nothing burns. The chutney should thicken as it cooks, and the figs will break down into a lovely jammy texture.
- Final touch: After about 45 minutes, taste the chutney. If you feel it needs more sweetness, a touch more brown sugar can help. If you want a bit more tang, a splash more balsamic vinegar will do the trick. Adjust seasoning with a pinch of salt if needed.
- Storing: Let the chutney cool down before transferring it to jars. It can be stored in the fridge for several weeks, though I’ve rarely had it last more than a few days in my house.
Things I Learned
The first time I made this chutney, I learned the importance of letting it simmer slowly. I was tempted to rush the process, but the longer it cooks, the deeper and more complex the flavors become. There’s something about the way the figs break down and meld with the vinegar and sugar-it’s like the chutney has its own little magic trick.
Also, I realized how well this chutney pairs with so many different kinds of food. I’d initially thought it would just be good with cheese or meats, but it’s equally perfect with something as simple as roasted vegetables or spread on a grilled chicken sandwich. The versatility is one of the things I’ve come to love most about this recipe.
Another thing: don’t skimp on the olives. The saltiness of the olives is key to balancing the sweetness of the figs. Too many people think they can just throw in any olive, but the flavor will change entirely. Kalamata olives bring a hearty, earthy flavor that I wouldn’t swap out for anything else.