Fig and Apple Chutney

Figs seem to be a bit of an acquired taste. I used to hate the tiny crunchy seeds but just love them now. I've got a fig tree growing in a bonsai bag but it probably needs a bit more care and attention if it is going to produce more than a few figs each year.
I was able to order a couple of bags of figs with my Oooby box delivery recently and then had a mystery bag left for me by a family member, who followed that up with another bag.
So I have been frantically looking for fig preserving recipes.

This one was one I resorted to prior to a supermarket visit when I didn't have much in the house to cook with. It is nice, but quite sweet.
Of course I had to add things to it...not sure why I can't stop messing with recipes but my additions improved it I think.

I also used the dehydrator to dry some half figs. Not the best result but I think I can still use them.

Fig and Apple Chutney

500 g of fresh figs 
2 apples 
1 1/4 cup (150g) of sugar 
1 / 2 cup cider vinegar (or raspberry) 
1 / 2 teaspoon cinnamon (or allspice) 
1 pinch of Espelette pepper (I used chilli flakes...about a quarter of a tsp)
Salt and pepper 

I also added 1/4 cup balsamic vinegar

COOKING INSTRUCTION FOR THE FIGS AND APPLE CHUTNEY 
Clean the figs. Cut them into quarters. Peel and cut apples into cubes. 
Put everything in a saucepan with the sugar, vinegar, spices and a pinch of salt. 
Heat until boiling. Reduce heat and cook for 30 minutes. Stir occasionally. 
Spread the hot chutney in jars which have been boiled first. 
Close immediately. Turn the jars until completely cooled. 
Wait 48 hours before consuming. 

The fig chutney jars can be stored in the refrigerator.