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Fig Port Chutney with Crumbly Aged Cheddar
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Fig Port Chutney with Crumbly Aged Cheddar

My fig trees are long gone, so now I make jams and chutneys with dried figs and use them for more than spreading on toast. They are great on grilled cheese sandwiches, or thinned out with olive oil or port wine and brushed over a pork roast then served in a bowl with the sliced pork. I've swirled it into cheesecakes and smeared it between two cookies. And I store it in the refrigerator in a screw-top jar for up to 2 weeks. You can make it in the afternoon and serve it that night with a lovely wedge of crumbly aged cheddar on crackers or country bread.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Sauces & Condiments
Cuisine: French
Keyword: easy appetizer, fig port chutney
Servings: 24 servings
Calories: 191kcal
Author: Reprinted with permission from Le French Oven by Hillary Davis


  • 24 to 28 ounces dried Mission figs, coarsely chopped 670 to 780 g
  • 1 cup dried cherries 120 g
  • 2 cups port wine, plus 3 tablespoons (45 ml), divided 480 mL
  • 1/2 cup dark brown sugar 90 g
  • 2 teaspoons Dijon mustard
  • 3/4 teaspoon ground cloves
  • 1 1/2 teaspoons salt
  • 2 teaspoons dried rosemary or 1 tablespoon minced fresh rosemary
  • 8 ounces crumbly aged cheddar cheese
  • Crackers or country bread



  • To the French oven, add the chopped figs, cherries, 2 cups (480 mL) port, brown sugar, mustard, cloves, salt, and rosemary. Cover; bring to a boil over medium heat, uncover, and reduce to a gentle simmer. Cook for about 6 minutes, until most of the liquid has evaporated and the figs are soft.
  • Turn off the heat and let the mixture rest for 12 minutes, stirring occasionally so that it cools. Transfer half of it to a food processor and purée until very smooth. Scoop it back into the French oven and stir to combine. Stir in remaining port and mix well.
  • Serve on crackers with the cheddar over the top or spoon into clean jars with screw-top lids and keep in the refrigerator or share with neighbors and friends.


  • Instead of port, add rum and raisins. Instead of dried cherries, add in chopped oil-cured black olives.


Nutritional information was not included in the original recipe, but was calculated by Diabetic Foodie. Please note that the crackers are not included in the numbers. Also, I reduced the amount of brown sugar by half, which cuts the carb count a bit. The good news is that this chutney has 7g of fiber.


Serving: 2tablespoons | Calories: 191kcal | Carbohydrates: 33g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 9mg | Sodium: 250mg | Potassium: 0mg | Fiber: 7g | Sugar: 21g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg | Net carbs: 26g