Cut up the peaches, discarding the pits, and place in a good aluminum pan, or, better still, a stainless steel preserving kettle. (Copper pans should never be used for chutneys.) Pour the vinegar over - just enough to cover the fruit. Add the remaining ingredients and bring to a boil.
Lower the heat and simmer until a soft chutney consistency, bearing in mind that it will thicken slight