In a small bowl combine well 2/3 cup warm water, the vinegar, the honey, the raisins, the mint, and the cloves and let the mixture stand while cooking the onions. In a large skillet cook the onions in the oil and the butter, covered, over moderately low heat, stirring occasionally, for 15 minutes, remove the lid, and continue to cook the onion, stirring, for 30 minutes, or until they are very soft. Stir in the raisin mixture and cook the mixture over moderate heat, stirring, until the liquid is almost evaporated and the apple is tender, and season the chutney with salt and pepper. The chutney may be made 3 days in advance, cooled, and kept covered and chilled. Serve the chutney at room temperature. Makes about 2 1/2 cups. Gourmet March 1990
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|Serving Size: 1 Serving (1396g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1495 (81%)|
|Amt Per Serving||% DV|
|Total Fat 166.1g||221 %|
|Saturated Fat 89.7g||448 %|
|Monounsaturated Fat 53.1g|
|Polyunsanturated Fat 13g|
|Cholesterol 366.4mg||113 %|
|Sodium 31.1mg||1 %|
|Potassium 799.6mg||21 %|
|Total Carbohydrate 100.5g||30 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 93.2g|
|Protein 4.5g||6 %|
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Calories per serving: 1844
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