Easy and delicious gourmet fig mustard video recipe ready in just 30 minutes. Great sweet and spicy addition to your cheese plate!
Today is a big day for me because I'm sharing my first video recipe with you! It's definitely been a challenge for me to record and to edit it. I know it's not perfect, but you got to start from something an get out of your comfort zone in order to improve, right? I wouldn't have made it without the priceless help of my husband. We recorded this homemade fig mustard recipe a while ago, and most of the mustard was gone is one week!
If you are a cheese lover (and if you are reading my blog, you probably are), fig mustard is the thing you really need in your life. I used to buy it from the store, but it might be quite pricey and hard to find. This fig mustard from Amazon looks good but costs $12.79 for 12 oz glass! So I decided to make it myself and I couldn't be more satisfied with the result! It tastes so much better and is definitely healthier, when made from scratch.
It's very flavorful and the flavor gets more intense over time. I love it as an addition to a cheese plate. It's also great in a sandwich or just as a bread spread (that's how we ate most of it). This condiment is really addictive, so once you made it, you will most likely eat it right away. It's most definitely NOT one of these condiments that are standing in the fridge forever without use.
How to Make Homemade Fig Mustard
First of all, you'll need ripe figs and that's awesome because the season is right now! I think you can also use dried figs but I haven't tested the recipe with dried figs yet. I assume they would require more liquid. If you try this recipe with dried figs, drop me a line! I'm curious how it will work.
You'll need to cut off the stems and quarter your figs, then blend until you like the consistency. I usually prefer to leave a bit of structure, so I don't overblend them. If you like it really smooth, blend a bit longer. Set aside.
In a small saucepan, mix brown sugar and balsamic vinegar and cook over medium heat until the sugar is dissolved. Add blended figs and cook for 10 more minutes over low heat. Meanwhile, combine mustard powder, mustard seeds (they will give it a bit more texture), water, lemon juice, salt and black pepper in a small bowl. Add the mixture to the figs and cook for 10 more minutes. Fill in the jars and enjoy! How easy is that?
For the amount of figs I used (350 grams, 0.8 lbs or 6 medium-sized figs), the outcome was two Weck 220 ml jars (7.4 fl oz). I stored them in the fridge for two weeks, but I guess you can store it longer.
Here is the recipe video for my homemade fig mustard and below you'll find a usual text recipe with more precise instructions. If you can't see the video, disable your AdBlock for this page by clicking on the AdBlock button and selecting Don't run on this page. Enjoy!
Homemade Fig Mustard
Ingredients
- 350 grams, 0.8 lbs or 6 medium-sized ripe figs
- 6 tablespoons brown sugar
- 1 ½ tablespoons balsamic vinegar
- 1 ½ tablespoons mustard powder
- ½ tablespoon mustard seeds
- 3 tablespoons water
- 1 tablespoon lemon juice
- salt and freshly ground black pepper to taste
Instructions
- Cut off the stems and quarter your figs, then blend until you like the consistency. Set aside.
- In a small saucepan, mix brown sugar and balsamic vinegar and cook over medium heat until the sugar is dissolved. Add blended figs and cook for 10 more minutes over low heat.
- Meanwhile, combine mustard powder, mustard seeds (they will give it a bit more texture), water, lemon juice, salt and black pepper in a small bowl. Add the mixture to the figs and cook for 10 more minutes. Fill in the jars and enjoy! For the amount of figs used, the outcome is two Weck 220 ml jars (7.4 fl oz). Store them in the fridge for up to one month.
Notes
Nutrition
Other Gourmet Appetizer Recipes You'll Love:
- Baked Figs with Goat Cheese
- Baked Pears with Gorgonzola and Honey
- Goat Cheese Crostini with Rhubarb Chutney
- Cream Cheese Stuffed Olives
Susan says
I had this on a cheese tray earlier this year on a riverboat cruise. It was yummy! I asked the chef what it was, have just made it. I doubled the recipe and barely got 2 half pints. Plus I don't get a mustard flavor. Can I add more mustard seeds? Also, I left out the water as my figs are so ripe and juicy. Thanks!
Elena Szeliga says
Hi Susan, sure, just add more mustard seeds. Some figs give more liquid than others, so you can skip the water if yours are very juicy. Please let me know how it turned out 😉
Tatiana says
Delicious! My Ukrainian mother made an incredible mustard with pears spiced with black peppercorns and clove. I wonder if I can adapt this recipe using pears instead…
Elena Szeliga says
@Tatiana, It sounds wonderful! I think you can totally replace figs with pears in this recipe! And maybe add cloves. Please let me know how it turned out 🙂
Holly Edwards says
Hi there, how easy is it to half the recipe to just have x1 jar full??
Elena Szeliga says
Hi Holly, I would say go for it! Just half all the ingredients and it should work just fine. Hope you enjoy the fig mustard! Let me know how it turned out 😉
Diana Rosalind Land says
I don't know if it's because I used different figs (we don't have the Mission ones in Louisiana) but the result was more like a pourable liquid, not a spreadable mustard. Thickened it was corn starch a bit at the end. I think next time I would not blend the figs first, just rough chop them and then mash in the pan as they cooked down. I believe this would result in a better thickness and texture. Flavors very nice though and thanks for the info about canning as I was unable to find the answer to that question elsewhere.
Elena Szeliga says
Hi Diana, thanks for the feedback! What figs did you use? I would guess that might be the reason why your mustard turned out runny. And yes, I would chop them next time and maybe skip the water if they release enough liquid anyway.
Danéal says
Thank you for sharing this recipe! I just made it, but quadrupled the recipe because our fig tree is going crazy right now!! I am always looking for new ways to use up some figs. This one is DELICIOUS. I'm thinking it'll be great with roasted pork. I love the mustardy kick. Thanks again, is definitely a keeper!!
Elena Szeliga says
I'm so glad you enjoyed the recipe, Danéal! Thank you for your feedback!
maz says
This is absolutely wonderful! Thankyou so much.
Elena Szeliga says
Glad you like this fig mustard recipe!
Ann says
Hi ... Curious if you made this recipe with dried figs ? I live in the NW and we get green figs or smaller honey figs. We don’t get the dark purple Mission figs unless you go to a gourmet grocery and then they run about $7.00 lb.
Thanks!!!
Nice blog too 😄
Elena Szeliga says
Hi Ann, sure, you can use both dried figs and green figs for this recipe! If you are using dried figs, make sure the consistency is creamy by adding more water after you cook the mixture. I would skip sugar, since dried figs tend to be sweet enough. Please let me know know how it turned out! Thank you for stopping by 🙂
bsgaston says
Can this be canned?
Elena Szeliga says
Yes, absolutely! Just make sure to sterilize the jars and use water bath after sealing. Hope it works!
Frances Blankenhorn says
Was too mustardy for me. I had to add more figs. I would only 3/4 to 1 Tablespoonful next time.
Elena Szeliga says
Hi Frances! Hope you like it anyway 😉 Sure, mustardness is something that you can control here by adding more or less mustard powder. Thank you for your feedback!
Viktoria Radichkova says
Such a great idea!! Thanks for sharing! I love the video too!
Elena Szeliga says
Thank you, Victoria!! It was my first recipe video, so I'm really happy you like it 🙂