Fig Mustard Recipe

In this fig mustard recipe, I’ll show you how to make your own. It’s very simple and takes only about 30 minutes.

Fig mustard is a delicacy and goes perfectly with cheese, sausage or a good piece of meat. I particularly recommend a good goat’s cheese. Delicious! It also makes a lovely homemade gift to bring along.

You can make this recipe with fresh or dried figs, without jam sugar. For more homemade sauces, try my ketchup recipe, mango chutney or tomato chutney. You’ll find more recipes in my recipe overview.

Here you’ll find the complete fig mustard recipe to read through.

Have fun and good luck making it!

Fig mustard – What do you need to make it?

Tip: You can also make fig mustard with dried figs. All the steps stay the same; you just need extra water: about 33 ml per dried fig. For 6 figs, that’s an extra 200 ml.

The equipment to make fig mustard

Food processor, immersion blender or Thermomix

There’s no difference in the method or finished product. All these appliances give you the same consistency.

Jars

Fill the jars with fig mustard and keep it in the fridge; it’s best within a few months. You can use traditional straight-sided preserving jars, WECK jars or cleaned used jars.

Make fig mustard – Step-By-Step Instructions

1

Prepare the figs

Cut off the fig stems and put the figs in the water. For dried figs, use more water (about 200 ml extra).

2

Purée the figs

Purée the figs and water with an immersion blender or food processor until smooth. No coarse pieces should remain.

3

Add the mustard flour

Add the mustard flour and purée again. The mustard flour gives fig mustard its characteristic gentle heat.

4

Simmer the mixture

Put the fig and mustard mixture in a pan or pot and simmer over low heat for about 10 minutes. It will thicken noticeably.

5

Add vinegar and sugar

Once the mixture has thickened, add the balsamic vinegar and raw cane sugar. Stir well and simmer for another 5 to 10 minutes.

6

Add mustard seeds and lemon

Add the mustard seeds and lemon juice for the last 5 minutes. Whole mustard seeds give fig mustard its typical texture and an extra kick of heat.

7

Check the consistency

Once the fig mixture is thick, it’s ready to jar. It’s right when lifting the spoon leaves streaks in the mixture and it doesn’t immediately fall off.

8

Fill the jars and finish

Fill the prepared, sterilized jars with the fig mustard while it’s still hot and close them immediately. Your homemade fig mustard is ready. Enjoy!

Variations and tips for your fig mustard

Fresh versus dried figs: Fresh figs are in season between August and October and give a slightly fruitier mustard. Dried figs work year-round; you just need more water (about 33 ml per fig). They give the mustard a slightly more intense, sweeter flavor.

Ticino-style fig mustard: For a Ticino variation, use more mustard seeds (about 30 to 50 g) and leave the mustard a little coarser. The higher proportion of seeds gives it the characteristic heat and texture associated with Ticino.

Without alcohol: You can use apple cider vinegar instead of balsamic vinegar for a slightly milder flavor. Some recipes also use red wine, but that’s entirely optional.

Serving: Fig mustard goes well with cheese (especially goat’s cheese, Camembert or blue cheese), grilled meat, on a sandwich or as a dip with a cold cut platter. Honestly, it’s a matter of taste. Try it out!