Gingered Fig Chutney Recipe

1/2 large Bermuda onion, coarsely chopped
4 Tbsp. coarsely chopped gingerroot
2 red serrano, jalapeno, or other hot chiles, seeded and coarsely chopped
2 tsp. grated lemon zest
1/2 cup golden raisins
2/3 cup white wine vinegar
2/3 cup firmly packed dark brown sugar
2 tsp. ground cardamom
1/2 tsp. ground cayenne pepper
4 fresh figs, peeled and cut in 1/4-inch dice

Combine the onion, ginger, and chiles in food processor until the consistancy of rice. Spoon mixture into a deep skillet and add lemon zest, raisins, vinegar, brown sugar, and spices. Cook over low heat for 1 to 2 minutes. Add figs and bring to slow boil, stir often until juices thicken. remove from
heat and allow to cool. Refrigerate before serving.