Yield
5 cups (serving size: 1/3 cup)

If you don't have raspberry vinegar, just increase the red wine vinegar to 2 cups.

How to Make It

Step 1

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.

Step 2

Note: Leftover chutney can be stored in an airtight container in the refrigerator up to 2 weeks.

Napa Valley Grille, Yountville, California

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