Peach And Mango Chutney

1 1/2 cups of sugar
1 1/2 cups apple cider vinegar
2 small onions chopped
1 capsicum chopped
2 cloves of garlic minced
1 lemon with skin thinly sliced
1 1/2 teaspoons of cinnamon 
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 teaspoon of salt
pinch of cayenne pepper
1 kg peaches chopped
1/2 kg mangoes chopped

1. Combine everything in a large pot except the mangoes and peaches.  Cook over a low heat, stirring constantly until the sugar dissolves.  
2. Bring to the boil, reduce heat, simmer uncovered for about an hour until the mixture thickens.
3. Add the fruit and cook until tender.
4. Pour into hot sterilized jars and seal.

Improves with keeping - up to 1 year.

I used the recipe found *here* and tweaked it a bit.