METHOD:

1. Wash the figs to remove any garden or shop debris. Gently dry on paper or a tea towel to remove excess moisture. Remove the stem and small amount from the bottom end-the eye of the fruit. Leaving the skin on, dice into approximately 1 cm pieces. 

2.  Place preserving pan, or large heavy bottom stainless steel pan, with vegetable oil on medium heat. 

   Add the diced onions and ginger and cook gently for approximately 5 minutes or until soft and translucent. Add the mustard seeds, ground cinnamon, ground allspice and ground cloves, simmer approximate 2 minutes, stirring constantly to prevent the spices from sticking to the pan and scorching. 

3. Add the vinegar, sugar, salt and diced figs and simmer gently with the lid on for approximately 10-15 minutes or until the figs and onions are tender and cooked through.

   Remove the lid and simmer over low heat, stirring occasionally until the mixtures thicken and takes on a jammy consistency.

4. Allow the chutney to cool slightly. Using a funnel, pour into warm dry sterilised screw cap sealable jars. Fill to approximately 2.5cm (1 inch) from the top and seal using your preferred method.

5. Label and store in a cool dark place in the kitchen or pantry.

   Allow the chutney to mature for at least 2 weeks before eating.

NOTES:

• Figs are very delicate and should be handled gently. If they are not being used immediately after harvest, store in the fridge in a single layer. Use before they become over ripe. 
• Choose clean ripe fruit. Do not use overripe or bruised or damaged fruit and never use mouldy fruit as this will produce a poor-quality chutney.
• The type and colour of the sugar and vinegar used will affect the final colour and flavour of the chutney. Malt vinegar and brown sugar will produce very dark brownish chutney with a more earthy/molasses background flavour. White wine or apple cider and white sugar will allow the fresh fruit flavour of the fig to come through. This is a matter of personal choice. I used a combination of white sugar with apple cider vinegar in this recipe as it retains the deep carmine red colour and  does not overpower the fresh fruit of the fig 
• The cooking time is an approximation only. Cooking time will depend upon; (1) the size of preserving pan-the broader the pan the quicker the evaporation, (2) degree of fruit ripeness-the riper the fruit, the sweeter and juicier the initial chutney will be and (3) the degree of heat when cooking–the higher the heat, the greater the evaporation rate. 
• To test the chutney is cooked to the right consistency, spoon a little of the mixture on to a plate. It should hold its shape.
• Towards the end of the cooking process, it may be necessary to stir regularly. It is important that the fruit does not stick to the bottom of the pan and burn. Your chutney will be tainted with a burnt flavour which is not very pleasant. 
• Variations: 
  • The spice mix can be varied according to your taste preference.
  • Chilli: add finely diced chilli to the onion and ginger.