In a large pot, heat oil over medium heat. Add onion and cook, stirring occasionally, until light brown, 6-10 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds.
Add fresh fruit, dried fruit, honey, vinegar, water, chile peppers, and salt. Bring to a boil over high heat, stirring often. Reduce heat to maintain a simmer and cook until thickened, 30-40 minutes. To test doneness, put a spoonful of chutney on a plate and draw a spoon through the center. If no liquid seeps into the middle, it's done. Return to a simmer to thicken more if necessary.
If freezing or refrigerating, ladle chutney into sterile canning jars to within 1/2-inch of the rim. Wipe rims clean. Cover with lids. Let jars stand at room temperature until cool. Store in refrigerator for up to 3 weeks, in freezer for up to 1 year, or at room temperature up to 1 year if processed in a water bath.
Makes 24 servings or 6 8-ounce jars.
Tip: How to prepare and measure fruit — Berries: remove stems; hull strawberries. Measure whole. Cherries: remove stems and pits; halve. Measure halves. Peaches, nectarines and plums: peel if desired. Cut into 1/2-inch pieces; discard pits. Measure pieces. Apples, pears and other fruit: peel if desired. Quarter, remove seeds and cut into 1/2-inch pieces. Measure pieces.
Nutritional analysis unavailable.