Fig, Date & Harissa Chutney

Name: Fig, Date & Harissa Chutney
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 16 servings
Cuisine: Moroccan
Ingredients: 250 g Dried figs, chopped; 250 g Pitted dates, chopped; 1 Large red onion, finely diced; 3 tbsp Harissa paste; 2 tbsp Apple cider vinegar or red wine vinegar; 2 g Honey; 1 tbsp Fresh ginger, grated; 2 Garlic cloves, minced; 1 tsp Ground cumin; 0.5 tsp Ground cinnamon; 100 ml Water; 1 tsp Salt; 0.5 tsp Black pepper; 3 g Fresh cilantro, finely chopped; 1 ml Fresh lemon juice

A complex, sophisticated Moroccan chutney balancing the sweetness of figs and dates with the heat of harissa. Serve alongside roasted meats, cheese, or warm bread.

Recipe byChef Amina

Prep 10 min
Cook 25 min
Serves 16

harissa chutney fig date

Ingredients

Servings

Scaled from 16 base servings — local only.

250 gDried figs, chopped
250 gPitted dates, chopped
1Large red onion, finely diced
3 tbspHarissa paste
2 tbspApple cider vinegar or red wine vinegar
2 gHoney
1 tbspFresh ginger, grated
2Garlic cloves, minced
1 tspGround cumin
0.5 tspGround cinnamon
100 mlWater
1 tspSalt
0.5 tspBlack pepper
3 gFresh cilantro, finely chopped
1 mlFresh lemon juice

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Instructions

Combine ingredients: Combine dried figs, pitted dates, diced large red onion, harissa paste, apple cider vinegar, honey, grated fresh ginger, minced garlic, ground cumin, ground cinnamon, water, salt, and black pepper in a heavy-bottomed saucepan.
Simmer: Bring to a simmer over medium heat, stirring occasionally. Cook gently for 20–25 minutes until the mixture thickens and the fruit softens completely.
Continue simmering: Stir frequently toward the end of cooking to prevent sticking. The chutney should be jammy and no longer runny.
Finish: Remove from heat and stir in fresh cilantro and fresh lemon juice. Taste and adjust harissa, salt, or vinegar as needed.
Cool and store: Cool to room temperature. Transfer to sterilized glass jars and refrigerate. The chutney will keep for up to 2 weeks in the fridge.