After the horror of peeling and pitting and dicing all the peaches, weigh them. We thought we had just enough but actually had 1,000 grams.
Wash and rinse 5-6 half-pint canning jars and put in a 200℉ oven.
Put the canning rings (6) and lids into a pot of hot water and put that in the oven, too.
Cut a piece of cheese cloth into a strip about 10-12" long and 4-5" wide. Add the star-anise and chives (if using) to the middle, fold over/roll the narrow way and then twist the ends to secure. Tie into a knot. (You'll thank me later.)
Get your water bath ready. Bring to a boil during the following steps.
Cook the peaches, vinegar, garlic, and ginger over medium-high heat until the fruit is pretty soft, 5-10 minutes
Add the rest of the ingredients to the pot, mix well, and cook over medium-low heat, stirring regularly, until thick and sticky. This could take 40-50 minutes depending on a lot of things like the juiciness of the peaches, the phase of the moon, tire pressure....
When you think it's thick enough -- running a spoon through it the sides of the canyon you create shouldn't fill back in immediately -- find and remove the star anise sachet (see: I told you you'd thank me). Place your prepared jars on a towel and, using the funnel, ladle in enough to get within about ¼-½" of the rim. Wipe the rim clean if there's any chutney on it. Add a hot lid and a ring finger-tight.
Put in the prepared water bath for 5-6 minutes.
Remove from the water bath and let cool and seal. If anything doesn't seal, put in the refrigerator.
Let sit for 3-4 weeks for flavor to fully develop.