Soak the dried fruit in brown vinegar and water for 12 hours or overnight. Then transfer the soaked fruit and the liquid to a food processor or blender. Lightly process or blend the mixture until you're left with a chunky but not smooth consistency - it's very important for the chutney to still have texture.
To a medium saucepan, add onion, the blended fruit-vinegar-water mixture, apple cider vinegar, sugar, cayenne pepper and salt. Note: you might need more apple cider vinegar depending on how thick or thin you'd like it so have extra vinegar on hand.
Bring to a boil, then reduce the heat to low-medium, cover with the lid slightly ajar and simmer for 30 min. Remove the lid and continue simmering for another 30 minutes or until dark brown in colour, thick and glossy. Note: Feel free to add more water or ACV if you're losing too much moisture but note I didn't add any. The chutney should become more jam like as it cook, but also not too thick as it'll thicken once it starts to cool down.
Place in the fridge once it has reached room temperature or use right away. If you prefer jarring the chutney, then bring a pot of water to a boil and gently place the closed jar in the water. The water must surpass the jar by 5cm. Boil for 15 minutes. Turn off the heat and allow the jars to rest in the water until it has fully cooled. Remove once cooled and place in the pantry once dried.
The chutney's flavour profile will continue to mature and improve the longer it is jarred so please take that into consideration. Enjoy!
