Fig Ginger Chutney

• 30 ounces figs fresh, chopped
• 14 1/8 ounces dried figs chopped
• 3 red onions large, finely chopped
• 3 Bramley apples mediums
• 1 1/2 ounces gingerroot fresh, cut into fine matchsticks
• 2 teaspoons ground allspice
• 1/16 teaspoon chili pepper flakes dried
• 2 teaspoons grated lemon zest finely
• 24 2/3 ounces demerara sugar
• 2 teaspoons salt
• 3 1/2 cups red wine vinegar
• 2 teaspoons fresh ground black pepper

1. Combine all the ingredients in a large saucepan. Bring to the boil, reduce the heat, and simmer, covered, for 30 minutes.
2. Uncover the pan and continue simmering for about an hour and a half, stirring often, until the chutney is reduced and thickened. If the chutney becomes too dry, add a bit of water. Taste and correct the seasoning, adding brown sugar, vinegar, or chili flakes as needed. (Note: depending on the water content of the figs, it can take over 2 hours to reduce.).
3. Spoon into sterilized jars and seal.

figs fresh, red onions, bramley apples, gingerroot, ground allspice, chili pepper, sugar, salt, red wine vinegar, fresh ground black pepper

Taken from www.yummly.com/recipe/Fig-Ginger-Chutney-1658035 (may not work)