Place the peaches in a large bowl, cover with boiling water and leave to stand for about 1 minute, then drain and peel them. Halve and pit the peaches and cut the flesh into thick slices.
Put the onions in a pan with the peach slices, garlic, ginger, dates, sugar and vinegar. Add a generous sprinkling of salt and pepper and bring the mixture to the boil, stirring continuously, until the sugar has completely dissolved.
Reduce the heat, cover the saucepan and simmer, stirring frequently, for 45 minutes, until the chutney has thickened.
Transfer the chutney to warm, dry, sterilized jars (see