Chicken · Entree · Pork · Turkey · Vegetarian

Rosemary Roasted Fig Chutney

Fig Sauce

Fig season continues and I have so many ideas for them, here is a Rosemary Roasted Fig Chutney. Did you know that one cup of figs has almost the same amount of calcium as a cup of milk?

This sauce was amazing, versatile and yet so simple.  I poured it over grilled pork chops, yet I am envisioning it over grilled chicken or over  Portobello mushrooms. Dairy lovers could even put  brie over the mushroom. Personally, I don’t consume dairy at home, but once in a while I indulge on a piece of cheese when eating out.

Do you have any other ideas on what to eat this with?


1 cup of fresh fig wedges
½ tsp of dry rosemary
1 tbsp of coconut oil
2 tbsp of balsamic vinegar


  • Preheat oven to 400 F
  • Mix all ingredients together and bake for 25 minutes or until soft.
  • Serve over grilled pork chops, chicken or over a grilled Portobello mushroom with some brie


6 thoughts on “Rosemary Roasted Fig Chutney

  1. Lovely sounding recipe which I will try this week as I have thousands of figs at the moment. Marvellous that you have lots of ideas for figs, but do you have any recipes for preserving them ? I’ve seen mostly recipes for savoury use of canned figs.
    I look forward to your regular posts with interesting recipes, even if I can’t always source some of the ingredients in France!


  2. Absolutely anything!! I@ve not done anything with them expect eat the odd one before and it seems such a waste, so canning, cooking and any other method of preserving.
    Many thanks,



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