Combine first 9 ingredients.
Heat oil in a medium saucepan over medium-high heat. Add mustard seeds; cook, partially covered, 1 minute or until seeds pop, shaking pan frequently. Add cranberry mixture; bring to a boil. Reduce heat; simmer 15 minutes or until cranberries pop and mixture thickens. Stir in figs and pistachios; cook 3 minutes. Remove from heat; cool. Spoon into a bowl. Cover and chill.