Mince the onion or shallot and transfer to a glass container. Pour the apple cider vinegar over it, and set aside.

Heat a small cast iron skillet, then add the mustard seeds, szechuan peppers, and cardamom. Stir the spices over low heat until they're fragrant, then set aside to cool.

In the meantime, cut the stems off the figs and roughly chop them.

Grind the cooled spices and stir them together with the sugar, salt, cinnamon, and ginger in a saucepan. Add the onions and vinegar. Stir over medium heat until sugar has dissolved. Reduce heat to low and let the mixture simmer for about 5 minutes.

Add the chopped figs to the pan along with the chiles and molasses, and bring to a low boil. Turn down the heat and simmer the chutney for another 35–40 minutes, stirring frequently, until the mixture thickens and gels.

For consuming in the relatively near future, cool the chutney to room temperature then refrigerate for at least an hour. Chutney can be stored in the refrigerator for several weeks.

To test the gel: Before starting the chutney, place a couple of small glass bowls or plates in your freezer. When you think the chutney might be done, take a glass bowl from the freezer and transfer a small spoonful of your chutney onto it. Return the plate to the freezer for a few minutes. Take it out and give it a test with your finger to see if it's a bit jelly-like. If it's just liquid, keep cooking and test again in a while.

For keeping longer: This chutney may be preserved using the water-bath or steam canning method; a good reference may be found here. Have everything ready (your water bath or steam canner with the hot water started, clean hot jars and screw bands, brand-new jar lids, clean ladle, canning funnel and jar lifter) so that you can ladle hot chutney into your jars. Process for 10 minutes, then let the jars sit in the hot water for another five minutes.