Use a heavy bottom/ thick walled pan to make the jam/ chutney. Heat the oil in it and then add the onions and saute them until they turn soft and start caramelizing. Don’t let them brown too much.
Now add the figs and all the remaining ingredients. Let the mixture come to a boil and then turn down the heat and allow it to simmer. Cook, while stirring occasionally, until the figs soften and become pulpy, and the mixture turns syrupy and thick.
Turn off the heat when the jam/ chutney is done and let it cool a little. Transfer to sterilized screw top jars. It is a good idea to refrigerate them. This recipe makes 2 small to medium sized jars of jam/ chutney.