Fresh Fig Chutney is Heavenly!

I canned four 1/2-pint jars of this rich, flavorful condiment.  I served the little bit leftover in the pan as an appetizer ...  a dab of it on top of Celebrity Dairy's soft goat cheese with a cracker underneath.  Wow!  What an explosion of flavors!  Can't wait to try it on some grilled pork or chicken.  And maybe as a "secret" addition to a pot of beans.  I'll be making this again!

Fresh Fig Chutney

Ingredients
2 1/2 cups red wine vinegar (I used half-'n-half red wine and apple cider vinegars)
1/2 pound brown sugar, packed
1 onion, chopped
1/4 cup fresh ginger, chopped
1 1/2 teaspoons yellow mustard seeds
1/4 lemon, zested
1/2 cinnamon stick
1 3/4 teaspoons salt
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 1/4 pounds, firm, slightly underripe, fresh figs, rinsed, stems removed and halved

Directions:
In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and cloves; bring to a boil.

Reduce the heat to a simmer; cook until mixture is thickened and reduced by 2/3, forming a thick syrup. 

Add the figs; cook gently until the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 30 minutes.

Transfer the chutney to a non-reactive container; allow to come to room temperature before serving.  The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container.

 Alternately, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-water bath according to manufacturer's directions.