Blanch, peel and pit peaches. Coarsely chop peaches and combine with vinegar in large stainless or enamel saucepan. Stir in sugar. bring to a boil and cook, stirring frequently, until the peaches are tender, about 15 minutes. Add remaining ingredients. Boil over medium-high heat for about 45 minutes or until thick, stirring frequently. Ladle chutney into 6 hot, sterilized pint jars, leaving about «-inch headspace. Wipe rims clean. Seal according to manufacturer's directions. Process for 15 minutes in hot water bath. Allow chutney to mature at least one month before using. Makes 6 pints.