Soak the dried apricots in boiling water just enough to cover them.
Allow them to soak for about an hour until they are plump and re-hydrated.
Drain them but reserve the water and chop them into small pieces
Peel the peaches and chop them into small chunks
dice the onion
Place all the ingredients including the reserved water into a saucepan and heat for about 20 minutes until bubbly.
Reduce the heat to a simmer for about 1 hour do not cover and stir occasionally
When it is ready, allow to cool for about 15 minutes before putting it into an air-tight quart container. Mason Jars, hot and sterilized work well for this.
The chutney is best in about two weeks time.