Peel the peaches by dunking them into a pan of boiling water for 30 seconds then into cold water. The skins should slip off easily. Remove stones and chop.
Chop the peppers and onion and half the strawberries (quarter if very large).
Peel the pear, remove core and chop.
Mince the chillies and garlic.
Pick over the red currants removing stalks.
Put all the fruit and vegetables into a heavy based pan and add the lime juice and zest.
Add the sugar and apple cider vinegar and stir over a low heat until the sugar has completely dissolved.
Raise the temperature to a boil for 5 minutes then lower to a simmer and stir now and ten to make sure it doesn't stick at the bottom.
Cook for almost an hour, or until it has all reduced to a jammy consistancy and you can drag your wooden spoon through an leave a clear trail on the bottom of the pan.
Chop the basil and coriander and add these just before ladling the relish into sterilised jars and popping on the lids.
Store in a cool dark cupboard and once opened keep in the fridge and use within 2 weeks.