Chop the peeled peaches and toss into a medium-size bowl. Add all of the remaining ingredients except for the water. Toss with a wooden spoon, and smash the mixture a little to make it juicy.
Let them sit in the bowl on the counter, covered against insects, for about 10 minutes.
Scoop the chutney into a clean quart jar and if the liquid does not cover the top of the chutney, stir in a little water until it is all covered. Seal the jar with an airlock lid.
Sit the jar on the counter and let it ferment there for about 2 to 3 days, or until it is nice and bubbly. Take off the airlock lid, put on a regular lid and band, and place the chutney in the refrigerator until you are ready to use it.