Adapting a plum chutney recipe from the Joy of Pickling, I started out with black mission figs. At the near end of my cooking, something just seemed missing, but I didn't know what. Something was lacking in this recipe despite all the curry spice. So I added some black sesame seeds, which added a fine scaled texture to play with the fig seeds....but that was not enough . So then I added some capote capers, and they added enough sour balance to make this chutney much more interesting. I am giving one version for immediate use, but also suggesting another version suited to canning in a boiling-water bath (in parenthesis). I like the immediate use version with less sugar. This is a sweet/sour curried chutney. Freely increase the amounts for future canning if you like this chutney.

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