PREPARATION:

1. Have ready hot, sterilized jars and their lids.
2. In a nonreactive saucepan, combine the raisins, vinegar, sugar, zest strips, and cloves. Add 2 1/2 cups water and stir to mix well. Bring to a boil over high heat. Remove from the heat and set aside.
3. In a large nonreactive saucepan over medium-low heat, melt the butter with the olive oil. Add the onions and cook, stirring occasionally, until tender, about 15 minutes. Add the raisin mixture and the apples. Bring to a boil over high heat, reduce the heat to medium-low, and simmer, uncovered, stirring occasionally, until the apples are just tender, about 25 minutes. Add the mint and thyme and continue to cook until the aples are tender, about 5 minutes longer. Discard the zest strips.
4. Ladle the hot chutney into the jars, leaving 1/4 inch of headspace and using a small rubber spatula to gently push the apple and onion pieces into the jar so that they are covered with liquid. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.
5. Process the jars for 10 minutes in a boiling water bath. The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 2 weeks.