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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