Place all ingredients but the figs and pears in a large saucepan. Simmer over low heat for 20 minutes.
Add the figs and let them cook down another 10 minutes.
Add the pears and cook until cooked but firm and chutney is thickened, 20-30 minutes.
Cool and refrigerate.
Serve at room temperature with roasted chicken, turkey or grilled pork tenderloin.
Makes 3-4 cups.
Recipe by Jane O'Riordan