Jenny Blake's Sri Lankan spatchcock chicken

Sri Lankan hot fruit chutney

• 200 g white sugar
• 900 g white vinegar
• 30 g garlic powder
• 30 g ground ginger
• 40 g Kashmiri chilli powder, to taste
• 2 tsp sea salt
• 900 g fresh apricots or peaches, stones removed and cut into eighths

Roast chicken

• 1200 - 1400 g whole chicken