Place the figs, apples, onions, garlic, and jalapeño into a heavy bottom pan. Add the water, red wine vinegar, sugar, and ground pepper. Stir to combine.
Simmer the mix over low-medium heat for 50 minutes, adding a splash of water if required to stop the chutney from sticking.
Transfer the spicy fig chutney into sanitized, airtight jars. When unopened, keep the chutney in the cupboard for up to 6 months. When opened (or if simply using the chutney right away), transfer to a refrigerator. The chutney should be good in the refrigerator for 4 to 6 weeks.