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

Ratings & Reviews

dgitlin612's Review

dgitlin612
October 30, 2010
Made it with the pork tenderloin and onions. I did not have raspberry vinegar, so used a little balsamic. Did not get as thick as I expected, but extremely tasty anyway. We've made it before and will make it again.