Heat oil in a large non-reactive saucepan and fry onions over low heat for 10 minutes until soft.
Add garlic and ginger and cook for a further 3 minutes.
Increase heat and fry for 5 minutes until onions begin to brown.
Add apricots, figs, and raisins and cook for 3 minutes until fruit plumps up.
Add sugar, vinegar, nutmeg, cinnamon, salt, and pepper.
Simmer uncovered for 30 minutes, stirring occasionally to prevent sticking.
Remove from heat when liquid reduces to 75ml and fruit looks glossy.
Spoon the cooled chutney into sterilised jars.