Step 1

Start by washing the fresh figs and chopping them roughly. Peel and chop the onion, and grate the fresh root ginger. Have all your ingredients ready to go.

Step 2

In a large saucepan, add the chopped figs, onion, apple cider vinegar, brown sugar, grated ginger, yellow mustard seeds, ground cinnamon, dried chili flakes, and salt.

Step 3

Place the saucepan on medium heat. Stir the mixture continuously to help the sugar dissolve completely. This should take about 5-7 minutes.

Step 4

Once the sugar is dissolved, increase the heat to high to bring the mixture to a boil. As soon as it starts boiling, reduce the heat to low for a steady simmer. Let it cook for about 1 hour, stirring occasionally to prevent sticking. The chutney should thicken and the figs should become soft.

Step 5

To check if the chutney is ready, take a spoonful and place it on a cold plate. If it doesn’t run and holds its shape, it’s ready for jarring.

Step 6

Carefully ladle the hot chutney into sterilized jars, leaving about 1 cm of space at the top. Seal the jars immediately with sterilized lids.

Step 7

Place the sealed jars in a cool, dark place. Allow the chutney to mature for at least a month before enjoying its full flavor.