2 tablespoons olive oil
1 large red onion, chopped
Salt and pepper, to taste
1/2 pound dried figs, quartered
1/2 cup red wine
1 stick cinnamon
1 sprig fresh thyme
In a heavy-based saucepan, heat the oil. Cook the onion with plenty of salt and pepper over medium heat, stirring often, for 10 minutes or until the onion softens. Add the figs and wine. Bring to a boil, add the cinnamon and thyme, and turn down the heat. Simmer for 30 to 35 minutes or until the figs collapse. Remove the cinnamon stick.
Transfer the chutney to a container and leave to cool. Refrigerate for at least 2 hours or for as long as overnight. Serve with pork chops or roast chicken.