Christmas Recipe: How to make Christmas Fig & Pear Chutney

If you’re going to make one thing in the kitchen this Christmas, make this Christmas fig & pear chutney. Sweet, sticky and deeply spiced with cardamom, cinnamon and a proper hit of fresh ginger, it’s the kind of preserve that makes a cheese board go from good to genuinely spectacular.

Make it in October, let it sit for four to six weeks, and watch it become the most talked-about thing on your Christmas table.

Christmas Fig & Pear Chutney

Ingredients

• 2 tablespoons olive oil
• 2 small red onions, finely diced
• 6 fresh figs, diced
• 200 grams dried figs, diced
• 1 apple, pear and thumb-sized piece of fresh ginger, peeled, cored and diced
• 0.5 teaspoon orange zest and juice
• 0.5 teaspoon each of ground cardamom, cinnamon, salt and cloves
• 200 milliliters cider vinegar
• 150 grams caster sugar

Steps for Christmas Fig & Pear Chutney

1. Caramelise the onions: Heat 2 tablespoons olive oil in a large heavy-bottomed saucepan over medium-low heat. Add 2 small red onions, finely diced and cook gently for 15 to 20 minutes, stirring occasionally, until completely soft, golden and sticky. Take your time here — properly caramelised onions make all the difference to the depth of flavour.
2. Add the fruit and spices: Add 6 fresh figs, diced, 200 grams dried figs, diced, 1 apple, peeled, cored and diced, 1 pear, peeled, cored and diced, and 1 thumb-sized piece of fresh ginger, peeled and finely chopped to the pan. Add 0.5 orange, zest and juice, 0.5 teaspoons ground cardamom, 0.5 teaspoons ground cinnamon, 0.3 teaspoons ground cloves and 0.5 teaspoons salt. Pour in 200 millilitres of cider vinegar and stir everything together thoroughly so all the fruit is coated in the spiced vinegar mixture.
3. Simmer the chutney: Bring to a gentle simmer and cook uncovered for 30 minutes 30:00, stirring occasionally and keeping an eye on the bottom of the pan to make sure nothing catches. The fruit should soften and begin to break down into a jammy mixture.
4. Add the sugar and finish: Add 150 grams caster sugar and stir through until completely dissolved. Bring to the boil, then reduce the heat and simmer gently for a further 15 to 30 minutes, stirring occasionally, until the chutney reaches your desired consistency. For a thick, jammy chutney with real body, go the full 30 minutes. It will thicken further as it cools.
5. Jar and store: Remove from the heat and leave to cool for 2 to 3 minutes. Carefully spoon into warm sterilised jars, seal immediately and label with the date. Store in a cool dark place for at least four weeks before opening for the best flavour — if you can wait that long.

Notes

Make it ahead: This chutney genuinely improves with time — make it in October or early November and store in a cool dark place until Christmas.

The flavours deepen and mellow beautifully over four to six weeks.

Perfect with: Mature cheddar, rich blues like Stilton, baked brie or camembert, cold cuts, or piled onto crusty bread.

Also brilliant as part of a Christmas hamper or as an edible gift.

Looking to stock up on everything you need to make this chutney? Here’s what we used:

🔗 Kilner Clip Top Preserving Jars
🔗 Cider Vinegar & Ground Cardamom

Whether you’re serving it alongside a festive cheeseboard, spooning it over baked brie or packing it into a ribbon-tied jar as an edible gift, this Christmas fig and pear chutney earns its place at every Christmas table.

Make a batch — or three — and don’t be surprised when people start asking for the recipe.

👉 Love making things from scratch at Christmas? Try our Malteser tiffin tray bake — the ultimate no-bake festive treat that makes a brilliant edible gift too.