Soak the raisins in the calvados overnight (or for as long as possible).
The next day, cut half of the bramley apples into a fine dice and the remaining apple into 2.5cm (1 inch) cubes. Heat the butter and oil in a large pan and sweat the onions, garlic and apples for 8-10 minutes over a gentle heat until softened but not catching colour.
Add the sugar, vinegar, lemon zest, ginger, cloves, cinnamon stick and seasoning and simmer for 30-40 minutes until thickened (with the larger apple cubes remaining quite chunky). Remove the cloves and cinnamon stick and leave the chutney to cool. Spoon into preserving jars and store in the fridge.