1 can (1 lb. 13 oz.) cling peach slices
2 (3 oz.) pkg. peach Jello
1/2 c. mayonnaise
1/2 c. chutney

Drain peaches, reserving syrup. Add enough water to syrup to make 1 1/2 cups liquid. Heat to boiling, dissolve 1 package Jello. Cool to room temperature and add half of diced peaches. Pour into mold or dish to make first layer. Chill.

Dissolve remaining Jello in 1 cup boiling water. Cool to room temperature. Add mayonnaise and blend with egg beater or whisk. Add remaining peaches. Chop large pieces of chutney, add to Jello. Pour over chilled layer, chill to firm.