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 slightly when cold and also if kept for any length of time. Stir the chutney frequently to prevent sticking.
When ready, pour into hot jars and seal immediately. As with most chutneys, it is best kept a week or two before using. (For long storage, process the filled and sealed jars in a boiling-water bath.)
© 1999 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.