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
- 350 grams, 0.8 lbs or 6 medium-sized ripe figs
- 6 tablespoons brown sugar
- 1 1/2 tablespoons balsamic vinegar
- 1 1/2 tablespoons mustard powder
- 1/2 tablespoon mustard seeds
- 3 tablespoons water
- 1 tablespoon lemon juice
- salt and freshly ground black pepper to taste
- 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.
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
Sunday 26th of March 2023
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…
Monday 27th of March 2023
@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 :)
Sunday 6th of December 2020
Hi there, how easy is it to half the recipe to just have x1 jar full??
Monday 7th of December 2020
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
Wednesday 24th of June 2020
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.
Thursday 25th of June 2020
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.
Tuesday 1st of October 2019
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!!
Tuesday 8th of October 2019
I'm so glad you enjoyed the recipe, Danéal! Thank you for your feedback!
Wednesday 25th of September 2019
This is absolutely wonderful! Thankyou so much.
Wednesday 25th of September 2019
Glad you like this fig mustard recipe!