Rinse and peel rhubarb, cut into 1 cm (approximately 0.5 inch) long pieces.
Combine vinegar, onions, garlic, figs, sugar, ginger, mustard powder and spice mix. Bring to a boil. Add rhubarb and simmer, stirring occasionally, for about 50 - 60 minutes or until chutney achieves jam-like consistency.
Pour into preserving jars and seal well. Keep in a cool place for at least 2 weeks. Chutney keeps well for about 6 months. Serve with grilled meats.