If you don't have raspberry vinegar, just increase the red wine vinegar to 2 cups.
Combine all ingredients in a large saucepan, and bring to a boil. Reduce heat to medium, and cook, uncovered, until thick (about 1 hour), stirring occasionally. Discard cloves and cinnamon. Serve warm or at room temperature.
Note: Leftover chutney can be stored in an airtight container in the refrigerator up to 2 weeks.