“You can make chutney out of almost anything, it seems—mangoes, peaches, apricots—and it all has a kindred sweet-and-sour taste whatever
the ingredients.”
From “The Way to Cook,” 1989, Alfred A. Knopf, Inc., Judith Jones, Editor

1 cup sliced onions
1 cup water
¾ cup dark brown sugar
½ cup granulated sugar
¾ cider vinegar
2 granny smith apples, peeled, seeded and diced
seasonings: ½ tsp. salt, 1 tsp. grated fresh ginger, ½ tsp. each mace and curry powder
the grated zest of 2 oranges
1 quart cranberries, picked over and washed
½ cup currants (small black raisins), cute to tell us what they are if you don’t know!
The strained juice of the 2 oranges

Simmer the onions for 30 minutes with the water and sugars. Stir in the vinegar, apples, seasonings, and orange zest. Boil slowly 30 minutes longer, then stir in the cranberries, currants, and orange juice. Boil slowly about 10 minutes, or until the cranberries burst. Correct the seasoning, adding a little more sugar if too sour—but it is a relish, and should not be too sweet.