Peel the mango and remove the stone (slice down both sides of the large flat stone taking off as much flesh as you can) and chop flesh.
Peel the peaches by plunging them into boiling water for just 30 seconds and then running under cold tap. This should loosen the skins for ease of peeling, remove stones and chop.
Finely slice the chilli into long strands lengthways.
Place the fruit, chilli, ginger and coriander seeds in a heavy based pan and add the apple cider vinegar and sugar.
Stir over a medium heat until the sugar has completely dissolved and then raise the temperature to a boil.
Lower a little till everything is limmering and keep it like this for approximately 45 minutes.
When it is ready you should be able to drag a wooden spoon through it and have a clear trail on the bottom of the pan.
Carefully ladle the hot chutney into a large sterilised jar.
Pop on the lid and store in a cool dark cupboard.
Once opened store in the fridge and use within a couple of weeks.