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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. 

Fig Apple Chutney on Dijon Brown Sugar Glazed Ham

Fig Apple Chutney on Dijon Brown Sugar Glazed Ham

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.

Dijpon and Brown Sugar Glazed Ham

Dijon and Brown Sugar Glazed Ham

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.

Thanksgiving Side dishes image with title text for Pinterest.


Like this Fig Apple Chutney recipe?

You’ll find hundreds of other great ideas in our Slow Cooked Sundays Category and even more in our Chicken Recipes Category.

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Fig Apple Chutney on Dijon Brown Sugar Glazed Ham photo with title text for Pinterest

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Fig Apple Chutney on Dijon Brown Sugar Glazed Ham
Yield: 3 cups aproximately

Fig Apple Chutney on Dijon Brown Sugar Glazed Ham

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Fig Apple Chutney. An easy to make,  beautifully balanced, flavourful accompaniment to glazed ham, pork or grilled chicken. 


  • 2 tbsp butter
  • 2 tbsp olive oil
  • 2 cloves minced garlic
  • 3/4 cup red onion, finely diced 
  • 6 ounces chopped figs
  • 3 large apples, diced large
  • one ounce apple cider vinegar
  • juice and zest of 1/2 lemon
  • pinch salt
  • 1/2 tsp five spice powder
  • 1/4 tsp fresh ground nutmeg
  • 1/2 tsp white pepper
  • 1/4 cup apple juice
  • 1 tbsp freshly grated ginger ( or 1/2 tsp powdered ginger)
  • 3 tbsp brown sugar



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



Serving Size

1/4 cup

Amount 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.

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Paige McKelvey

Saturday 23rd of March 2019

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

Barry C. Parsons

Tuesday 14th of February 2012

I used dried but wold definitely try it with fresh of you can get 'em.


Sunday 10th of March 2019

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


Tuesday 14th of February 2012

Did you use fresh or dry figs? Fresh figs can be hard to come by at certain times of year. Can you use either?

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