Fresh Peach Fig Chutney Garnish

by Mary on September 9, 2017

Fig Peach Chutney

I made this fresh peach and fig chutney garnish to go along with grilled halibut, roasted potatoes, and a salad. Peaches go on for a long time in summer and early fall, but fresh figs only make a couple of short appearances. They show up at my co-op in late spring and then again in early fall, and when they do I often splurge on them. These were beautiful light green and yellow Candy Stripe Figs.

I was inspired to make this chutney by a special we had at Enoteca in Ketchum, Idaho. Enoteca has a cool vibe, great food, and reasonable prices. We dined there for our anniversary a few years ago and for my husband and son’s closely spaced birthdays last month.

My chutney didn’t really recreate Enoteca’s offering or the recipe I used for reference, Chelsea’s Peach and Fig Chutney at By the Season. But I’m pretty happy with what I came up with.

Yes, skater friends, I went to Sun Valley and so far all you hear about is the food. Sorry! There’s so much I want to write about on neglected little Fit and Fed. My new skates, the scene at Sun Valley, and what the heck I’m going to do this skating season (still not sure).

So what will it be next, skating or another recipe? Probably skating but you’ll see!

Fresh Peach Fig Chutney
Prep time
Cook time
Total time
This makes a small amount of fresh chutney, enough to accompany fish for dinner for 3-5 people.
Recipe type: garnish
Cuisine: American
Serves: 3-5 portions
  • about ½# or 2 medium fresh whole peaches, pitted and chopped into small cubes
  • ¼ to ½# fresh figs, stems removed and chopped into small cubes
  • 1 Tbsp. lime juice (juice of ½ lime)
  • ¼ cup natural apple cider vinegar
  • ¼ cup water
  • 2 Tbsp. honey
  • ½ tsp. black mustard seed
  • 1 Tbsp. or 0.2 oz. finely minced fresh ginger
  • pinch hot red pepper flakes
  • pinch salt if desired
  1. Prepare fruit, put it in a small bowl and pour lime juice over it, set aside.
  2. In a frying pan (I use my cast iron pan) combine the apple cider vinegar, water, honey, black mustard seed, ginger, and hot red pepper flakes. (The water is to give it more time as it boils down so the ginger will have time to cook).
  3. Cover the pan and let it simmer down to a syrup for 5 to 10 minutes. Watch it as if it gets too thick it will burn. Luckily it will still taste good if slightly caramelized.
  4. Once it's become a thick syrup, add the fresh fruit and stir for one to two minutes. I like this with the fruit not too mushy, so I don't cook it for long.


{ 1 comment… read it below or add one }

Deborah Brooks November 28, 2017 at 1:13 am

That sounds like a yummy combo!
Deborah Brooks recently posted..“Leftovers” Holiday Hash Sheet Pan Creations (Vegan)My Profile


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