Fig Chutney
Two jars (2 cups, 500g)
Feel free to play around with the spices in this chutney. You can use all raisins, or swap out some dried cranberries, diced apricots, or other dried fruits.
1 tablespoon vegetable oil
1 large red onion, peeled and finely diced
1/2 inch (2cm) piece of fresh ginger, peeled and minced
2/3 cup (120g) packed light or dark brown sugar
1/2 cup (125ml) apple cider vinegar
juice and zest of one lemon
3/4 cup (100g) raisins and diced dried fruits (any mix)
1 1/2 teaspoons mustard seeds
1 small cinnamon stick
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/8 teaspoon ground cloves
pinch red pepper powder
1 pound (450g) fresh figs, stemmed and diced
1. In a wide saucepan, heat the vegetable oil over medium heat. Add the onions and cook until translucent, which will take about 5-6 minutes, stirring occasionally.
2. Add the remaining ingredients, except for the figs. Let cook at a low simmer for 20 minutes, then add the figs, cover the pot, and cook for 5 to 10 minutes, until the figs are tender and cooked through.
3. Remove the lid and cook 10 to 15 minutes over low heat, stirring, until the mixture thickens and becomes jam-like.

For those interested in canning chutney, you can find information at the National Center for Home Food Preservation website.