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In a medium saucepan, combine the cranberries, raisins or dried cranberries, granulated sugar, brown sugar, cinnamon, ginger, cloves and water.
Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer over low heat until the cranberries begin to pop, about 5-7 minutes.
Add the onion, apple, and celery.
Simmer, stirring occasionally, until the mixture begins to thicken, 5 to 10 minutes.
Transfer to a bowl or container with a lid.
Refrigerate overnight (or up to 3 days) to allow flavors to meld and develop.
The chutney can be frozen for several months.