Place water and figs in a medium saucepan and bring to the boil over medium heat. Reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally, or until the figs have softened and are tender when tested with a skewer. Set aside for 10 minutes to cool slightly.
Place treacle, KEEN’S Mustard Powder and a pinch of McCormick Sea Salt into the bowl of a food processor.
Add the fig mixture and process until the mixture forms a paste. Spoon the fig chutney into sterilised, dry jars. Seal and keep in the fridge.