Place the dried figs in a bowl, and cover with warm water, and leave to soak.
Trim the red onion, peel and chop into a fine dice.
Peel the ginger and mince or grate on a coarse grater.
When the figs are plump and soft, drain, remove the tails, and chop coarsely.
Over a medium heat, sweat the onions in the olive oil until translucent.
Add the ginger and whole spices to the pan, and fry for a further 2 minutes.
Finally, add the remaining ingredients, and bring to a simmer.
Lower the heat, and leave to simmer until the chutney has thickened and become sticky.
Remove from the heat, and let cool down for about 15 minutes before filling clean jars.
«Fresh figs can be used instead of dried ones, in which case, the amount of brown sugar can be increased according to the fruits' sweetness.»
Savoury and sweet, fig chutney is great on crackers as a snack, but are a definite must-have for the cheese board. Easy to make yet so lovely, you will wow your dinner guests with this chutney.