In an 8-quart non-reactive pan, combine the sugars, vinegar, orange juice, ginger, red pepper, salt and cinnamon stick and bring to a boil, stirring occasionally to prevent scorching.
Reduce the heat to medium low and add the apples, onion and raisins and continue to cook, stirring often for 1 to 1½ hours, or until the apples are translucent and the liquid is reduced to very thick syrup. Add the walnuts and remove from heat. Do not scorch or burn! The chutney should be the consistency of a thick fruit stew, and it will thicken further once cool.
Cool. Store in refrigerator for up to 2 weeks. May be served cool as a condiment or warm with pork, chicken, rice or grains.