Instructions: For the Pickled Onions: In a medium bowl, mix all ingredients. Refrigerate for an hour before serving. For the Chutney: 1. In a medium saucepan over medium-high heat, add vinegar and stir in raisins, onion, peppers, ginger, garlic and allspice. Bring to a boil, stirring occasionally. 2. Reduce heat to medium-low and simmer until the onions and peppers are tender; approximately 8 to 10 minutes. 3. Add the guava shells and apple and continue to simmer, stirring occasionally, until fruit begins to break down and mixture thickens to a jam consistency; about 25 minutes. 4. Remove from heat and set aside to cool. Refrigerate any leftover chutney in a tight sealed container for up to 1 week.