Combine all the ingredients in a large saucepan and place on a medium heat. Bring to the boil, then reduce the heat and simmer for 1 hr or until the mixture achieves a chunky chutney consistency and any surplus liquid has evaporated. It’s fine to have small pieces of fig and plum visible. Stir occasionally to ensure the chutney doesn’t stick.

Once cooked, spoon the chutney into sterilised jars and seal while still hot. Leave to mature for a month in a cool, dark place before using. Will keep, unopened, in a cool, dark place for six weeks. Once opened, keep in the fridge and eat within four weeks.