Instructions: Bring a large saucepan of water to the boil, then remove it from the heat.

Drop in 8-12 peaches and apricots and leave for 1 minute.

Remove one at a time, peel off the skin and set aside. Repeat with the rest of the fruit.

Halve and stone all the fruit and chop the flesh.

Combine the fruit, cinnamon, sherry, cardamom pods, sugar, raisins, lemon juice and almond flavouring in a large saucepan.

Bring to the boil, stirring frequently, then reduce the heat and simmer, uncovered, over a low heat for 2 hours, until the mixture becomes very thick, stirring frequently.

Reduce the heat further, if necessary, to prevent burning.

Remove from the heat and leave to cool slightly. Remove the cinnamon sticks and cardamom pods.

When the chutney is cool enough, transfer it to clean, dry jars and cover with non-metallic, airtight lids. Store in a cool, dark place.

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