Makes approximately 1kg of chutney
Heat the rapeseed oil in a large, wide pan and add the onion. Sauté for 5 – 10 minutes, until softened, then add the figs, apples, ginger, mustard seeds, spices, salt, vinegar and lemon juice. Bring to the boil, stirring, and boil for 10 minutes.
Add the sugar and stir to dissolve. Simmer for 20 – 30 minutes, stirring occasionally, until the chutney has thickened.
Spoon into sterilised jars, seal and label. The chutney will keep in a cool, dark place for 6 months.