Fig Chutney

Recipe from David Lebovitz


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