My fig trees are long gone, so now I make jams and chutneys with dried figs and use them for more than spreading on toast. They are great on grilled cheese sandwiches, or thinned out with olive oil or port wine and brushed over a pork roast then served in a bowl with the sliced pork. I've swirled it into cheesecakes and smeared it between two cookies. And I store it in the refrigerator in a screw-top jar for up to 2 weeks. You can make it in the afternoon and serve it that night with a lovely wedge of crumbly aged cheddar on crackers or country bread.
Nutritional information was not included in the original recipe, but was calculated by Diabetic Foodie. Please note that the crackers are not included in the numbers. Also, I reduced the amount of brown sugar by half, which cuts the carb count a bit. The good news is that this chutney has 7g of fiber.