Dried Fig Chutney

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dried fig chutney

Recipe by Selma Brown Morrow

  • Makes 1 cupServings


  • 1 tbsp. olive oil
  • 1 1/2 tsp. mustard seeds
  • 1 1/2 tsp. finely chopped fresh ginger
  • 1 cup chopped dried figs
  • 1/2 cup chopped red bell pepper
  • 2 tbsp. apricot preserves
  • 1 tbsp. white wine vinegar


In skillet, cook oil, mustard seeds and ginger over medium until fragrant, about 3 minutes; transfer to food processor. Add remaining ingredients and pulse until coarsely chopped, about 10 seconds; season. Serve with cheese or grilled meats or use as a sandwich spread.