In a pan with a thick bottom, bring the peppers, onions, white wine vinegar, sugar, white raisins, cinnamon powder, thyme and a pinch of salt to the boil.
Let it simmer for 15 minutes and stir once in a while. Test the thickness by scooping a spoon on a cold plate: chutney is a bit firmer than jam.
Put the warm chutney in a clean pot with lid and let it cool down in reverse. Nice with meat or goat cheese.
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