Maggie Beer

Persian Fig and Fennel Chutney

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Step 1: Place the figs and red wine vinegar into 16 centimetre pot with a lid on and place over a low heat, allow these figs to cook for 10 minutes or until the centre has softened.

Step 2: Remove from the heat, strain off the figs (keeping the Red Wine Vinegar). Cut the figs in half and set aside.

Step 3: In another small pot, place over a medium to high heat add the fennel seeds and toast for 1 minute then. Add the Olive Oil, sweat off the onions and once these half soften add the fennel bulb and cook for 5 minutes or until the fennel bulb has softened.

Step 4: Add the cut figs, Red Wine Vinegar steeping liquid and the sugar, bring this to the boil, then reduce to a simmer and cook until almost all of the liquid has evaporated, remove from the heat and set aside to cool. Serve at room temperature.


  1. 80g small, dried, white persian figs top stalks removed
  2. 1/2 tspn fennel seeds
  3. 100g brown onions diced into 1cm
  4. 30g fennel bulb small dice
  5. 4 tbspn caster sugar
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