For chutney, in a heavy small saucepan stir together the cranberries, apple, orange juice, figs, sugar, and ginger. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 7 minutes or until chutney is of desired consistency, stirring occasionally.
Meanwhile, sprinkle the turkey with salt and black pepper. In a large skillet cook the turkey in hot margarine over medium heat for 4 to 5 minutes or until turkey is tender and no longer pink, turning once.
To serve, divide the turkey between 2 dinner plates. Spoon some of the warm chutney over turkey. Pass the remaining chutney.