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Fresh Fig and Golden Tomato Chutney

The perfect accompaniment to roasted lamb, pork or served with a creamy goat of cows milk cheese
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Prep Time: 20 minutes
Cook Time: 45 minutes
Author: Rebecka Evans


  • 6 cups quartered fresh figs Kalamata, Totato or Mission
  • 4 cups Golden Cherry Tomatoes
  • 1 cup dried currants
  • 1 cup Grappa
  • 1 11.75 ounce bottle Agave Nectar
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground ginger
  • teaspoon allspice
  • teaspoon sea salt


  • In a medium bowl, soak dried currants in 1 cup Grappa (vodka, Brizillaina Chacaha, Brandy)
  • Gently rinse figs in cold water, cut in quarters, cut tomatoes in half, combine in a large stock pot
  • Heat stock pot to medium high, stir in bottle of Agave Nectar, fill empty bottle with water and swish to get residue from sides of the bottle, add to stock pot
  • stir to combine, add spices, and currants with remaining soaking liquid
  • Cook for 20 minutes or until thick
  • Pour hot chutney into prepared sterilized jars, seal with rims and lids, process in a hot water bath for 15 minutes