Fig And Medlar Chutney

Cooking time: 45



  • 2 large red onions diced
  • 2 star anise
  • 2 bay leaves
  • zest of small orange
  • zest of small lemon
  • 2 thumbs of fresh ginger - chopped
  • black pepper
  • 1 teaspoon 5 spice powder
  • half a pint of balsamic vinegar
  • 1 and a half cups soft brown sugar
  • fresh figs “ 12 quartered
  • Medlars “ 300 grms
  • Pine nuts “ 100 grms
  • 1 tsp black mustard seed (optional)


Place the medlars in foil and cook in the oven for about 20 minutes until they are soft. Push through a metal sieve to form a paste. Place on one side.

Put all the ingredients (except the figs, medlars, pine nuts and mustard seed) into a pan, bring to the boil and simmer, stirring all the time (preferably with a plastic spatula) for about 20 minutes until it begins to thicken and you can see the bottom of the pan when you draw the spatula through the mix. Be sure not to let it burn.

Then add the remaining ingredients and cook for a further five minutes until a pleasing consistency is reached, depending on your taste.

Bottle in sterilized jars.

Place in a dark cupboard for about 3 months. Or it can be eaten sooner, depending on your preference and if you can wait that long.

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