Fig Apple Chutney on Dijon Brown Sugar Glazed Ham
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Fig Apple Chutney. An easy to make, beautifully balanced, flavourful accompaniment to glazed ham, pork or grilled chicken.
This quick cook version of a very tasty fig and apple chutney was a big hit at a family dinner recently. I served it to my dinner guests as an accompaniment to our favorite Dijon Mustard and Brown Sugar Glazed Ham.
Here's a photo of that great baked ham recipe.
With Fat Tuesday behind us, we are thinking ahead to Easter. This chutney makes a terrific, delicious side dish to serve with your glazed ham.
It's more versatile than that though. We serve it with roast pork and even grilled chicken too. Any leftovers can be used during the week on plan, pan seared pork chops as a quick workday dinner. I do recommend thoroughly reheating it for best flavour.
Some steamed vegetables and rice or some roasted potatoes would round out a great baked ham dinner; perfect for mid winter entertaining or any time of the year
You might also like our collection of Best Thanksgiving Side Dishes, which are also great at Easter, Christmas or at family dinners year round.
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Fig Apple Chutney on Dijon Brown Sugar Glazed Ham
Fig Apple Chutney. An easy to make, beautifully balanced, flavourful accompaniment to glazed ham, pork or grilled chicken.
Ingredients
- FOR THE CHUTNEY
- 2 tablespoon butter
- 2 tablespoon olive oil
- 2 cloves minced garlic
- ¾ cup red onion, finely diced
- 6 ounces chopped figs
- 3 large apples, diced large
- one ounce apple cider vinegar
- juice and zest of ½ lemon
- pinch salt
- ½ teaspoon five spice powder
- ¼ teaspoon fresh ground nutmeg
- ½ teaspoon white pepper
- ¼ cup apple juice
- 1 tablespoon freshly grated ginger ( or ½ teaspoon powdered ginger)
- 3 tablespoon brown sugar
Instructions
TO PREPARE THE CHUTNEY
In a large sauté pan over medium heat add the butter, olive oil, garlic and red onion.
Sauté for a few minutes until the onions soften, then add the chopped figs, apples and the rest of the remaining ingredients.
Simmer over medium heat stirring frequently until the liquid has reduced and the apples are fork tender. Serve warm.
Nutrition Information
Yield
12Serving Size
¼ cupAmount Per Serving Calories 111Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 5mgSodium 47mgCarbohydrates 19gFiber 2gSugar 14gProtein 1g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Did you use fresh or dry figs? Fresh figs can be hard to come by at certain times of year. Can you use either?
I used dried but wold definitely try it with fresh of you can get 'em.
I am always looking for fig recipes as my fig tree produces an abundance of figs every year. Would I be able to increase this recipe and can it in jars? Or would it be possible to freeze it? If canning is an option, would a ten minute hot water bath be sufficient?
Thanks for your advice
You should be able to can it using the recommended method from the bottle manufacturer.
I made 1/2 the chutney recipe as I had a small ham. I should have made the whole recipe. It is delicious! Will certainly make again. Thanks
Myrtle
Can you make the fig apple chutney a few hours before dinner….that way I can enjoy my company
Thanks for the amazing Fig & Apple Chutney recipe! I served it with a roasted pork loin and my guest just loved it! I used some of the fresh figs from my fig trees but added some dried figs for a different texture. I will be making this again!