Orange, Fig and Sage Chutney

Introduction: Orange, Fig and Sage Chutney

On a warm San Francisco Sunday we decided it was necessary to get some of our nice late Summer fruits canned up for the coming Fall. The chutney I ended up with is sweet and tangy, with a nice hint of sage, which is perfect with roast, especially pork.

Orange, Fig and Sage Chutney
3 to 4 pounds Oranges, sliced into 8 pieces each
1 lb granulated Sugar
1 basket Figs (about 14 figs), sliced in half
3 sprigs Sage, minced
1/4 cup Lemon juice
Rind of 1/2 Orange
2 cups water, or enough to cover

Make the Chutney:
Put all the ingredients into a large, heavy bottomed pan, making sure there is enough water to cover the fruit.
Set over a medium heat and bring to a boil.
Once the mixture boils, lower the heat to a simmer and stir regularly to keep it from sticking to the pan.
While you are stirring, press down on the orange pieces to release the juice.As soon as you are satisfied with the texture of your chutney (meaning it will be chunky, good for spreading on meats!), turn off the heat making sure that your jars/lids are ready to be filled.

Boil your jars and lids while the fruit is bubbling away in the other pan .
Take a large wide pan, fill with water, enough to submerge the jars and lids, and place on the heat to boil.
Once the water has boiled, lower to a simmer and keep the jars in the water for five minutes.When the chutney is ready, remove each jar and lid one by one onto a clean cloth, right side up, to keep them as sterile as possible.

Fill your jars and seal them:
Ladle chutney into each jar, filling up to the bottom of the neck of the jar, leaving headspace for the sealing to go well.
Wipe down the top of the jar to make sure nothing is sticky on the outside, so that you can seal the jars, and they can be opened again.Put the lid on and close it as tightly as you can.
Turn the jars upside down and leave to cool. This will seal the jars.
some people re-boil the filled jars, but I opt not to. if you want to, this is the time to do it!

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    9 Discussions


    3 years ago

    What size jars and how many does this recipe make? :)


    4 years ago

    Please DO NOT turn your jars of boiling sugar laden preserves upside down. It is very DANGEROUS!

    Just imagine what will happen if the lid comes off, or a jar breaks while you are turning it(I have had broken jars). Frankly this is a dangerous practice.

    Besides, when you take the lid off, you have a sticky mess stuck to the lid which just makes cleaning the lids harder than it has to be.

    Jars will seal if they and the lids are hot, and the rims have been wiped clean.

    Otherwise a delicious looking recipe and one I look forward to trying.


    6 years ago on Introduction

    I think the oranges must be peeled. Why else would it call for 'rind of one orange?' I had to read it a few times to come up with that.


    7 years ago on Introduction

    Are the oranges supposed to be peeled? I have never made chutney or orange marmalade.


    8 years ago on Introduction

    Terrific! Can't wait to try with juicy, crisp roast pork!


    Reply 8 years ago on Introduction

    hi! I just re-uploaded with the recipe. thanks for the feedback!