I like to make this by the vat and serve it instead of the traditional cranberry sauce at Thanksgiving dinner.  (It's also nice served over a block of cream cheese as an appetizer spread.)  Chutney, of course, is an East Indian sweet and sour condiment that can be made out of almost any fruit and which includes vinegar, sugar, and spices.  This recipe is based on one from Julia Child which I clipped from Parade Magazine years ago.  I've opted for minced ginger rather than grated and whereas she called for currants, I substitute raisins because I think the smaller currants tend to get lost in this mixture.  Besides, raisins are cheaper too.

Ingredients: 

1 cup sliced onions
1 cup water
3/4 cup dark brown sugar
1/2 cup white sugar
3/4 cup cider vinegar
2 tart apples, peeled, seeded, and diced
1/2 teaspoon salt
1 teaspoon fresh minced ginger
1/2 teaspoon mace
1/2 teaspoon curry powder
2 oranges
1 pound cranberries
1/2 cup raisins 

Directions:

Simmer onions, water, and sugars for 30 minutes.  Add vinegar, apples, salt, ginger, mace, curry powder, and the grated rind of the oranges.  Simmer another 30 minutes.  Add cranberries, raisins, and the strained juice of the oranges.  Boil slowly for about 10 minutes until cranberries burst.  Makes 1 quart.