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Balsamic Fig Chutney with Roasted Grapes

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This sophisticated balsamic fig chutney with roasted grapes is a luxurious addition to any vegan larder. The recipe combines the deep, honeyed sweetness of dried Calimyrna figs with the surprising juicy texture of oven-roasted red grapes. Infused with aromatic chai tea and bright orange zest, it offers a complex flavour profile that balances savoury olives with rich aged balsamic vinegar. It is a fantastic condiment for those who enjoy a modern twist on traditional preserves.

Serve this versatile vegan chutney alongside dairy-free nut cheeses or as a bold accompaniment to roasted vegetables. Because the flavours develop and mellow over time, it is an excellent make-ahead option for festive entertaining or homemade gifting. Simply store the jars in the fridge for up to one month, giving them a gentle shake occasionally to redistribute the luscious balsamic glaze.

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Ingredients for Balsamic Fig Chutney with Roasted Grapes

  • 475ml stemmed seedless red grapes

  • 2 teaspoons extra-virgin olive oil, divided

  • 1 orange

  • 3 garlic cloves, minced

  • 475ml water

  • 2 black tea chai tea bags

  • 450g dried Calimyrna figs, stemmed, quartered

  • 12 pitted large black olives, quartered

  • 12 pitted large green olives (such as Cerignola), cut into strips (about 160g )

  • 2 spring onions, thinly sliced

  • 2 tablespoons aged balsamic vinegar

  • 1/2 teaspoons coarse kosher salt

  • 1/4 teaspoons ground black pepper

How to make Balsamic Fig Chutney with Roasted Grapes

Preheat oven to 218°C. Place grapes on rimmed baking sheet. Toss with 1 teaspoon oil. Roast until shiny and plump, about 10 minutes; set aside.

Using vegetable peeler, remove peel (orange part only) from orange in long strips. Thinly slice strips lengthwise. Juice orange. Measure 80ml (reserve leftover juice for another use). Heat 1 teaspoon oil in large saucepan over medium-high heat. Add garlic; stir 30 seconds. Add 475ml water and tea bags. Increase heat; bring to boil. Remove tea bags, squeezing to release liquid. Add figs to pan; cover. Reduce heat to medium-low; simmer until figs are soft, about 10 minutes. Uncover pan; boil until liquid is reduced almost to glaze and just covers bottom of pan, about 2 minutes. Remove from heat. Stir in remaining ingredients. Fold in grapes, juice, and peel. Ladle into jars. Cool. Cover; chill. DO AHEAD: Can be made 1 month ahead; gently shake jars occasionally. Chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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