Prepare the Peaches: Begin by peeling the peaches, removing the pits, and cutting the flesh into small, bite-sized pieces. Aim for a rustic chunk, not a fine dice.

Combine and Simmer: In a large, heavy-bottomed pot or Dutch oven, combine the prepared peaches with the brown sugar, raisins, minced onions, cider vinegar, ginger, chili powder, mustard seeds, salt, lemon and orange rinds and juices, cayenne pepper, and cinnamon.

Stir everything together well.

Thicken the Chutney: Bring the mixture to a gentle simmer over medium heat.

Reduce the heat to low and let it cook, uncovered, stirring frequently to prevent sticking.

Continue to simmer for at least an hour, or until the chutney has thickened considerably and a spoon dragged across the bottom leaves a clear trail.

Jar the Chutney: While the chutney is in its final minutes of simmering, ensure your canning jars and lids are hot and sterilized. Carefully ladle the boiling hot chutney into the jars, leaving about ¼ inch or 1 cm of headspace at the top. Wipe the rims clean, place the lids on, and screw the bands on until fingertip-tight.

Process or Store: For long-term shelf stability, process the jars in a boiling water bath according to standard canning guidelines for your altitude. Alternatively, for immediate enjoyment, allow the jars to cool completely before storing them in the refrigerator for up to a month.

Adjust the heat to your liking. You can add a finely chopped hot pepper like a jalapeño or habanero along with the onions for an extra kick.

Let the chutney mature for at least two weeks after canning. The flavors will meld and deepen, resulting in a much more complex and delicious condiment.