Thanks to Tom of Tall Clover Farm for this tasty recipe!
Mince onions, add to pot, cook on low until translucent or caramelized. Core and remove seeds. Chop fruit into uniform bite sizes, add to pot, stir. Add all of the remaining ingredients and stir. Bring up temperature, stirring to dissolve sugar and blend thoroughly. When combined, turn off heat and let it cool, stir, and refrigerate overnight
The next day, simmer until fruit is tender but still holding shape and mixture thickens, about 15-20 minutes.Place in jars, leaving half inch head space, press down chutney with spoon to remove air bubbles. Lid, and seal in hot water bath, about 10 minutes.
Note: You can peel the apples and pears, but not the stone fruit. Peach and plum skins are relatively tender and when left on, will turn the chutney a beautiful red color.