In a medium bowl, soak dried currants in 1 cup Grappa (vodka, Brizillaina Chacaha, Brandy)

Gently rinse figs in cold water, cut in quarters, cut tomatoes in half, combine in a large stock pot

Heat stock pot to medium high, stir in bottle of Agave Nectar, fill empty bottle with water and swish to get residue from sides of the bottle, add to stock pot

stir to combine, add spices, and currants with remaining soaking liquid

Cook for 20 minutes or until thick

Pour hot chutney into prepared sterilized jars, seal with rims and lids, process in a hot water bath for 15 minutes