Combine the first eight ingredients (stone fruits through cinnamon).
Heat oil in a medium saucepan over medium-high heat. Add mustard seeds and cook about 1 minute, covered (keeping the pan covered keeps the seeds from popping out). Add stone fruit mixture and bring to a boil. Reduce heat, and simmer about 10 minutes until mixture thickens. Stir in figs and cook an additional 5 to 10 minutes. Remove from heat and allow to cool.
Serve chutney over chicken, pork, or steak. Chutney is great on a sandwich. It also makes a great gift.
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