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+ servings

Fig and Walnut Chutney

Sandi Gaertner
A delicious fig and walnut chutney that is so easy to make. Top fish, chicken, or crostini with this sweet chutney.
5 from 2 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Gluten Free Sauces and Marinades
Cuisine American
Servings 6
Calories 327 kcal


For the chutney

  • 1 cup dried figs chopped
  • ¼ cup walnuts chopped
  • cup orange juice
  • 2 tablespoons brown sugar
  • ¼ teaspoon cinnamon
  • 2 tablespoons water

For the French toast

  • 4 eggs
  • 8 slices gluten free bread
  • 3 tablespoons heavy cream
  • cup whipped cream
  • 2 teaspoons coconut oil


  • In a saucepan, add all of the ingredients and bring to a boil over medium heat.
  • Reduce the heat to low simmer, cover and cook for 15 minutes.
  • Allow the chutney to cool.
  • Heat a large frying pan on medium heat. Add the coconut oil.
  • Break the eggs into a bowl, add the cream, and scramble them.
  • Dip each slice of bread into the egg mixture.
  • Flip the bread so both sides soak up the egg mixture.
  • Sprinkle the top with cinnamon.
  • Add the egg dipped bread to the pan and cook on each side until done, about 3-4 minutes each side.
  • Take a slice of French toast, add whipped cream, and the chutney.
  • Add a slice of French toast on top and add syrup.


  1. Use either brown or blond figs in this chutney recipe.
  2. Dice the figs fine so that they absorb the liquids easier.
  3. Do not peel the figs, but do remove the stem.
  4. This chutney will keep up to 4 days in an air-tight container.


Serving: 1gCalories: 327kcalCarbohydrates: 43gProtein: 8gFat: 14gSaturated Fat: 5gCholesterol: 130mgSodium: 203mgPotassium: 258mgFiber: 4gSugar: 20gVitamin A: 420IUVitamin C: 7mgCalcium: 123mgIron: 1mg
Keyword fig and walnut chutney, French toast with fig chutney, simple fig chutney
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