Slice the onions.

Saute onions in olive oil for five minutes or until tender.

Add turmeric, cumin, garlic, ginger, red chili pepper, black pepper, cardamom, dry mustard, nutmeg, and cloves to the onions.

Saute spices for 2 minutes.

Stir in white wine vinegar, brown sugar, and white sugar.

Simmer, partly covered, for 15 minutes.

Blanch peaches in boiling water for 1 minute.

Drain, peel, pit, and slice the peaches.

Add peaches to onion mixture.

Simmer until peaches are just tender.

Transfer peaches with a slotted spoon to sterilized mason jars.

Reduce syrup over high heat to 1 1/2 cups.

Add syrup slowly to jars, almost covering the fruit.

Stir.

Fill jars slowly with syrup, cap loosely, and cool.

Tighten caps and let stand in a dark place for at least 2 weeks.