For the fig chutney, first peel and finely chop the garlic, onions and ginger. Peel and dice the figs as well. Dice the dried apricots. Crush the cardamom pods.
In a saucepan, sauté the cardamom, star anise, ginger and garlic in a little oil. Add the onions and apricots. After a few minutes, deglaze with vinegar and wine and add the sugar. Simmer for about 15 minutes, stirring as you go. Finally, add the figs and simmer for another three minutes. Season to taste with salt and pepper.
Pour the fig chutney into hot rinsed screw jars, seal and place on the lid.
The fig chutney will keep in the refrigerator for at least 2 weeks.