Boxing Day or ‘Christmas’ Chutney (named as such due to being made with dried fruits associated with Christmas) is a dark and spicy chutney creating a beautiful flavor contrast with typical Boxing Day cold cuts and pates.
In a food processor chop the dried fruits and onions very small.
Put vinegar in a large saucepan with salt and ginger, then tie allspice berries up in muslin or gauze (securely so they can't escape) and add to pan. Bring everything to the boil, and then stir in chopped fruits and onions, together with the sugar.
Leave all to simmer very gently, uncovered, stirring occasionally for about one and a half hours, or until the chutney has thickened. When it's ready you will be able to draw a spoon across the surface of the chutney and make a trail which doesn't immediately fill up with surplus vinegar.
Spoon chutney into warm, sterilized jars and seal per normal canning protocol. At sea level jars should be processed for 15 minutes and increased appropriately for higher altitude (refer to canning resources for correct time for your altitude). Allow to sit for one month to mature in a cool, dark place before eating.