Prepare a boiling water bath canner and sufficient jars.

In a medium, non-reactive pot, combine the prepared peaches, sugar, vinegar, raisins, and salt. Stir to combine and set aside.

In a dry skillet, combine the spices and toast over medium heat for 2-3 minutes, stirring constantly. They are finished when the mustard seeds begin to pop.

Add the toasted spices to the peaches and stir to combine. Place the pot on the stove over high heat and bring to a boil. Reduce the heat to medium-high and cook, stirring regularly, until the liquid reduces, the peaches darken and soften, and the total volume has reduced by at least one-third.

When you feel that the chutney is done, remove the pan from the heat.

Funnel the finished chutney into the prepared jars, leaving 1/2 inch headspace.

Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 15 minutes.

When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.