Created by Tisme on September 8, 2017
Step 1: Place all ingredients in a large wide pan and cook until mixture comes to the boil. You may need to turn on the overhead exhaust fan for this, and continue cooking on a low heat until the liquid has reduced and the fig mixture has thickened ~ NOTE: this will take at least two hours and could take up to three to four hours. Timing will depend on the size and shape of the cooking pan used; a wide shallow pan will allow liquid to reduce faster than a deep narrow pan.
Step 2: When the chutney is ready it should have a thick jam-like texture.
Step 3: Spoon the mix into sterilized jars whilst hot and seal immediately and allow to cool.
Step 4: Store chutney for about 6 weeks in a cool, dark, dry place before using.