Step 1

Place the peaches, apricots and vinegar in a large bowl, ensuring all the fruit are submerged.

Step 2

Cover the bowl and let the fruit soak for 24 hours. Check in on it every now and then and give it a stir during this period.

Step 3

Strain the fruit in a colander, saving all the remaining liquid.

Step 4

Transfer the fruit to a food processor and process everything until the texture of beef mince has been achieved.

Step 5

Place the dried fruit, the remaining liquid, plus the extra vinegar, sugar, onion, salt, cayenne and chilli in a large pot.

Step 6

Cook the chutney over a medium heat, stirring, ensuring that all sugar has dissolved.

Step 7

Bring the contents to a boil, then lower the heat to bring it down to a simmer. Cook for 2 hours or until it has thickened to a consistency of a syrup, glistening in the light.

Step 8

Spoon into hot, sterilised jars. Seal and then let it cool down.

Step 9

Label the jars, then enjoy!