Combine the peach nectar and vinegar with the peppercorns, coriander seeds, and whole allspice. tied loosely in a muslin bag for 10 minutes.
Mix the allspice, salt, sugar, turmeric, curry powder, and cornstarch; add 1/2 cup of pickle mixture; blend and and add to pickle mixture. Cook until thickened, stirring constantly. Add onion, peaches, and chile pepper; cook for 10 minutes. Remove spice bag; fill pint jars and seal.
