Peel and slice the peaches and add them to a large pot pot with all other ingredients except the pectin.
Bring to a rolling boil over medium heat. Once boiling, stir constantly for one minute.
Remove from heat and immediately stir in the pectin. Continue stirring for 5 minutes, allowing it to cool slightly.
Serve chutney at room temperature over pork, ham, chicken or turkey.
Store in an airtight container in the fridge for up to 2 weeks, or freeze for up to 4 months in a freezer-safe container. Thaw overnight in the refrigerator. Remove from the fridge 30 minutes prior to serving.
Yields about 10 cups. Serving size is 1/4 cup.Sugar: the sugar and pectin work together to make the chutney thicken to a jam-like consistency. You can reduce the sugar if you like, but the chutney will not be as thick. Canning: I have not tested this recipe in a water bath canner (although I think it would work great). Please consult your county safe-canning guidelines for acidic levels needed in the recipe to make it safe for shelf-stable storing.