2/3 cup warm water
3 tbsp. cider vinegar
2 tbsp. honey
1/2 cup golden raisins
1/8 tsp. dried mint
pinch ground cloves
2 lb. red onions quartered lengthwise and sliced thin crosswise (about 4 cups)
3 tbsp. vegetable oil
2 tbsp. butter
1 Granny Smith apple, peeled and diced

In small bowl combine warm water, vinegar, honey, raisins, mint, and cloves and let mix stand while cooking onions. In large skillet cook onions in the oil and the butter, covered over moderately low heat, stirring occasionally for 15 minutes.

Remove lid and continue to cook stirring for 30 minutes or until very soft. Stir in raisin mixture and the apple, peeled and cut into fine dice. Cook over moderate heat until liquid is almost evaporated and apple is very tender and season with salt and pepper.

The chutney may be made 3 days in advance, cooled, kept covered and chilled.