Fig and Apple Chutney
600 g figs, chopped coarsely
1 large brown onion, chopped finely
450 g apples, peeled and chopped finely
400 g [brown sugar, firmly packed
1 cup chopped dried apricots
1/2 cup sultanas
2 cups cider vinegar
1 cup dry white wine
3 tablespoons tomato paste
1 tablespoon yellow mustard seeds
1 clove garlic, crushed
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
Combine all ingredients in a large heavy-based pan.
Mixture should only one-third fill the pan.
Stir over low heat until the sugar has dissolved.
Simmer, uncovered on lowest heat setting for about 90 minutes or until mixture thickens, stirring from time to time.
Spoon into hot sterilised jars.