Start by chopping the figs and roughly chopping the walnuts. Finely chop the onion and mince the garlic and ginger. Mixing everything beforehand helps streamline the cooking process.

In a large saucepan, over medium heat, add a drizzle of olive oil. Sauté the onion for about 5 minutes, or until it's translucent and soft. Toss in the garlic and ginger, cooking for another minute until fragrant.

Stir in the fresh figs and chopped walnuts, mixing well to combine.

Sprinkle in the brown sugar, balsamic vinegar, salt, pepper, and cinnamon. Cook the mixture on medium heat for another 10 minutes, stirring occasionally to avoid sticking.

If the chutney appears too thick, feel free to add a touch of water. You want it to be thick but not dry. Cook until it forms a thick, spreadable consistency.

Remove from heat and allow it to cool before transferring it to an airtight container.