Instructions

1. Finely chop the onion, then gently cook them in a heavy-based saucepan until softened.
2. Meanwhile peel and core the apples, then chop them into bite-sized chunks.
3. When the onions are soft, add the apples, sugar and apple vinegar. Bring to the boil.
4. Chop the figs, grate the orange rind and squeeze out its juice.
5. When the sugar has dissolved, add the rest of the fruits, the orange zest & juice, then finally the port.
6. Peel the ginger and chop it up roughly. Combine these with the other spices in a piece of muslin and tie it with a piece of cotton thread. Add this to the chutney and cook ( under cover) for 1 hour (at the lowest temperature).
7. Crush the nuts into small pieces and add to the chutney. Cook for a further 30 minutes. It is ready when you get a sticky jam-like texture.
8. Pour the chutney into sterilized jars.
9. Store in a cool place.