In a large heavy pot, stir together the peaches, raisins, garlic, onion, preserved ginger, chilli powder, mustard seed, curry powder, brown sugar and cider vinegar. Wrap the pickling spice in a cheesecloth bag and place in the pot.
Bring to a boil, and cook over medium heat uncovered until the mixture reaches your desired consistency. It will take about 1 1/2 hours to get a good thick sauce. Stir frequently to prevent scorching on the bottom.
Remove the spice bag and ladle into hot sterilized jars. Wipe the rims with a clean moist cloth. Seal with lids and rings and process in a barely simmering water bath for 10 minutes. The water should cover the jars completely.