Versatile Fig and Tomato Chutney with Thyme & Habanero Chili
Sweet, tangy, spicy, and herby in one jar!
This fig and tomato chutney is one of those recipes that feels both rustic and refined. It combines the natural sweetness of figs, the acidity of tomatoes, and the earthy fragrance of thyme into a chutney that goes beautifully with cheese boards, roasted meats, or even grilled halloumi.
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I love recipes that feel timeless—those that transform seasonal ingredients into something you can enjoy for months. This chutney is exactly that. The tomatoes bring brightness, the figs provide richness, and the thyme ties everything together with its subtle herbal depth.
What makes it truly special is the balance: spicy from chili, tangy from citrus zest and vinegar, warm from cinnamon and nutmeg, and earthy from onions and thyme.
The best part? Once made, it can be stored in sterilized jars in the fridge for up to three months. That means you can prepare it once and keep enjoying it long after fig season has passed.
You can serve it with grilled chicken, roasted pork, or a spread of cheeses. This chutney is a flavor-packed companion to elevate your meal!
How I Make It
When I make this chutney, I always start with the onions. I chop them finely, but not too small, because I want them to soften and become sweet without completely melting away.
I sauté them gently in olive oil until they turn translucent, then I add the garlic and let it release its aroma.
Once that base is ready, I stir in the quartered green tomatoes along with the spices, zest, lemon juice, and both types of vinegar.
This mixture bubbles gently for a while, filling the kitchen with a rich, tangy scent. After about 25 minutes, the tomatoes are soft but still holding their shape, and that is when I fold in the figs and sugar.
The chutney simmers again, this time developing a thicker, jam-like texture while retaining large chunks of fruit. If I want a smoother finish, I give it a quick pulse with a hand mixer, but only lightly—I prefer it rustic.
While the chutney is still hot, I spoon it into sterilized jars, seal them tightly, and let them cool completely before storing in the fridge. It feels like bottling up a little bit of summer to enjoy later.
How to Sterilize Jars (Home Use)
Use clean, heat-safe glass jars with undamaged rims and new lids. Fill jars while both jars and chutney are hot, then close immediately for best hygiene.
Oven Method (Dry-Heat)
- Wash jars and lids with hot soapy water; rinse well. Let the water drain off (no towels).
- Place jars upright on a baking tray. Put the lids on the tray separately (not screwed on).
- Heat the oven to 120 °C / 250 °F. Place the tray inside for 15 minutes.
- Keep the jars in the warm oven until the chutney is ready so the jars stay hot.
- Remove a jar carefully, fill immediately with the hot chutney, wipe the rim, add the hot lid, and close firmly.
Boiling-Water Method (Wet-Heat)
- Place a clean tea towel in a deep pot, add jars and lids, and cover fully with water.
- Bring to a boil and keep boiling for 10 minutes (start timing at a steady boil).
- Use tongs to lift out the jars and drain (do not towel-dry). Keep hot until filling.
- Fill immediately with the hot chutney, wipe the rim, add the hot lid, and close firmly.
Quick reference: 120 °C / 250 °F for 15 min in the oven or rolling boil for 10 min in water. Fill hot into hot jars, close, cool, and refrigerate.
Pro Tips: Always fill hot chutney into hot jars to reduce breakage and ensure a strong seal. Work in small batches to prevent jars from cooling, and use a funnel to ensure clean rims. After closing, invert each jar for 1 minute, then set upright to cool undisturbed—label with date. Store sealed jars in the fridge and use within 2–3 months.
Safety Notes: This is a refrigerator preserve (not shelf-stable canning). Keep chilled at all times. Discard if you notice bulging lids, off smells, or mold. Never reuse a lid that is dented or rusted; replace if the seal is weak.
Fig and Tomato Chutney with Thyme
Equipment
- 1 Immersion mixer (optional, only if you want a smooth texture)
Ingredients
- 2 tbsp olive oil extra virgin
- 4 small red onions finely chopped
- 2 cloves garlic chopped
- 2 tsp ground cinnamon
- 1 tsp fresh grated ginger
- Zest and juice of 1 lemon
- Zest of 1 lime
- Zest of 1 orange
- 1 tsp grated nutmeg
- 2 tbsp fresh thyme leaves
- 250 grams small green tomatoes cut into quarters
- 250 grams figs cut into quarters
- 150 ml cider vinegar
- 150 ml white wine vinegar
- 250 grams muscovado sugar
- Salt and pepper to taste
- 2 small dried chili peppers (optional)
- ⅛ dried Habanero chili
Instructions
- Put the olive oil into a deep pan, heat for a few minutes and and add the onions.
- Cook gently until the onions are soft and translucent.
- Add the garlic and continue cooking until fragrant.
- Add the tomatoes, cinnamon, ginger, citrus zest, nutmeg, thyme, lemon juice, and both vinegars.
- Stir well and let simmer for about 25 minutes.
- Add the figs, muscovado sugar, salt, pepper, dried chilies, and habanero chili.
- Mix everything and let it cook for another 25 minutes until the chutney has a jam-like texture with chunky pieces.
- If desired, blend lightly with a hand mixer for a smoother consistency.
- Put the chutney into sterilized jars while still hot, seal hermetically, and let cool completely.
- Store in the refrigerator for up to three months.
Notes
- About 85 kcal per serving.
- With the above mentioned quantity, I filled up a 380 gram jar and a small 50 gram jar.
Nutrition
Always fill and seal the jars while they are still hot.
Tips, Secrets, and Variations
- For a deeper flavor, try roasting the tomatoes with garlic before adding them to the chutney.
- Replace figs with apricots or prunes if figs are out of season.
- Add a splash of port wine toward the end for extra richness.
- This chutney pairs beautifully with Cretan or Naxos graviera cheese, salty grilled halloumi, grilled chicken, and even roasted pork.
This chutney is simple, rewarding, and versatile. Once you try it, you’ll always want a jar waiting in your fridge.
Pin for Later!
Fig and Tomato Chutney with Thyme
Gabi Ancarola
Gabi is a travel writer who has lived in Crete for over a decade. Through her blog, Crete Insider, she has helped travelers uncover local experiences. Passionate about food and Cretan cuisine, she now attends Greek cooking lessons to bring the island’s flavors straight to your kitchen!
Discover The Greek Yogurt Recipe Book — a curated collection of 35 delicious recipes using Greek yogurt, from wholesome breakfasts to savory dinners and refreshing treats.
Get the Book>> Interested in learning to cook in Crete, or discovering all of the top spots to eat in Chania and around the island? Book a food tour or plan your trip with me.
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