1 In a large enameled or stainless steel saucepan, 1 combine the prunes, apricots, pears, peaches, raisins, onions, sugar, water, vinegar, ginger, salt, mustard seeds, and turmeric.
Bring to a boil over moderate heat, then lower the heat and simmer, covered, for 40 minutes or until the fruit is tender.
Let cool to room temperature.
Will keep, covered and refrigerated, for up to 3 weeks.
2 For longer storage, pour the hot cooked chutney into six 1/2 pint canning jars, leaving 1/2 inch of head space between the chutney and jar rim.
Cover the jars with dome lids and rings, place them in a boiling water bath, and re turntoaboil.
Process for 10 minutes.
Remove from the bath and let cool.
The next day, checkthe seals, label, and store in a cool, dry place.
The chutney may also be frozen for up to 2 months at 0° F