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Gingered Fig and Mango Chutney With a Bite

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“A chunky, vibrant, tangy, sweet chutney with a bite, to keep as an accompaniment or present as a gift. Serve with roast meats, sausages, fried polenta squares, as a condiment by mixing the chutney with mayonnaise to kick up your sandwiches, Serve it alongside any curry dish, as a spread on cream cheese, spread on brie wrap with puff pastry and bake. Puree it then use as a glaze chicken, shrimp or salmon, accompaniment to a cheese board and cold cuts of cured meats”
1hr 50mins
8 1/2 cups

Ingredients Nutrition


  1. Grind the whole allspice, whole black pepper, and black cardamom seeds. In a large saucepan over high heat, combine all the ingredients. Bring to a boil. Reduce heat and simmer until mixture has thickened to form thick syrup. Then simmer for 60 more minutes. Stirring often toward end of cooking to prevent burning.
  2. Optional: Save 2 cups of chopped fruits and pepper to add halfway through cooking for a chunkier chutney.
  3. Remove the cinnamon sticks and ladle into hot sterilized jars until 1/4 inch from the top.
  4. Seal with lids and set the jars in a pot of hot water bath for 20 minutes.
  5. Label and store in a cool dark place for 3 weeks at least for flavors to develop.
  6. Makes 8-9 1/2 pint jars.

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