1. Rehydrate dried apricots by soaking them in just enough boiling water to cover for about an hour, until they plump up.
2. Chop the rehydrated apricots into chunks, reserving the soaking water.
3. Blanch whole peaches in boiling water to remove skins, then transfer them to a bowl of cold water.
4. Chop the peeled peaches into large chunks, discarding the pits.
5. Chop or dice the onions.
6. Combine all ingredients in a pot and cook over medium heat for 20 minutes.
7. Let the chutney simmer uncovered over medium heat for about an hour, stirring occasionally. Don't worry if it's still runny; it'll thicken when it cools.
8. Cool the chutney for 10-15 minutes, then spoon it into 3 hot, sterilized pint jars.
9. Seal the jars and store for 2-4 weeks to mature the chutney before serving.