Mango-Fig Chutney

1/4 teaspoon whole peppercorns
1 teaspoon roughly chopped ginger root
1/2 tablespoon orange zest
1/4 teaspoon cardamom seeds
1 jalapeño, roughly chopped
2 tablespoons unsalted butter
1/2 cup brown sugar
Juice of one orange and one lime
1 26-ounce jar mango slices (or 8 ripe mangoes, peeled and sliced)
8 mission figs

Grind first 5 ingredients together in spice grinder. In saucepan over low heat, simmer mixture and butter for 2 minutes. Add brown sugar and cook 2 more minutes. Add juices, mangoes, and juice from jar; simmer for 10 minutes. Press figs into chutney with back of spoon and heat for 3 more minutes. Makes 1 quart. (Chutney refrigerates well for at least 7 days. Try warm on toast as alternative to jam.)