2 Pound, quartered lengthwise and sliced thin crosswise
Granny smith apple
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 onions, stirring, for 30 minutes, or until they are very soft.
Stir in the raisin mixture and the apple, peeled and cut into fine dice, 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.