Fig & Apple Chutney

I'm doing my best to avoid any puns on this one, and am making a point of having absolutely no ginger in this recipe*.
Sometimes life would be a lot less disturbing without Wikipedia. And people just kept to eating veg.

Moving swiftly on, fresh figs are in season about now, so make the most of it while you can. If you ever get tired of halving them, giving them a quick blast under the grill & serving with a creamy goats cheese (or a drizzle of honey & some yoghurt) then you could always give this a try.

Fig & Apple Chutney

600g figs (about 10. If you bought fresh figs with good intentions, but ended up eating them, dried figs work well too)
1 onion, chopped
500g apples, peeled, decored & chopped
400g demerara sugar
500ml white wine vinegar
150g sultanas
75g dried apricots, chopped
1 tbs yellow mustard seed
1/2 tsp ground cinnamon
1/2 tsp cardamom seeds
1 tsp salt

You know the routine by now. Dump everything in a pan. Boil. Simmer for an hour, maybe a little more, until it's all thick & chutney-like. Spoon into sterilised jars, label & leave for a few months before eating.
A few variations...
200ml dry white white wine. It will take a little longer to thicken, but will be delicious.

50g sun dried tomatoes, blitzed in a blender, will give it a bit of richness. You could probably get away with a splash of red wine in there too.

Replace the mustard seeds, cinnamon & cardamom with chilli flakes, black pepper & the juice & zest of a lemon

*If you don't know what I'm talking about, consider yourself lucky! And I'm never ever using the term 'ginger up' again. Brr!