Adapted from Food & Wine 1989
Makes about 4 cups
½ c herb vinegar or white wine vinegar
¼ c dried currants
¼ c golden raisins
1 small hot red pepper, fresh or dried
2 tbs olive oil
2 medium onions, minced
2 garlic cloves, crushed through a press
¼ c sugar
1 ½ pounds fresh tomatillos, husked, rinsed and quartered
1 tbs fresh lemon juice
1 c fresh blueberries
1 c raspberries
Combine herb vinegar and 1/4 cup of water in a small saucepan and bring to a boil. Add in currents, raisins and pepper. Reduce heat to low and simmer for 1 minute. Remove sauce from heat and allow to cool.
Heat olive oil in a large skillet and sauté onions until translucent (about 5 minutes). Toss in garlic and cook for two additional minutes.
Pour sugar into pan and turn to high heat. Stir in the reserved currants, raisins, hot pepper and liquid. Boil, stirring constantly, until liquid thickens (2-3 minutes). Add tomatillos to mixture and continue to cook over medium high heat until very tender (5-7 minutes) stir frequently. Pour in lemon juice and remove pan from heat. Allow chutney to cool for 10 minutes. Remove and discard hot pepper.
Fold in raspberries and allow to cool to room temp. Cover and refrigerate for up to 3 days before serving.