How to Make It
Heat oil in a large heavy-bottomed saucepan over medium-high. Add cumin and fennel seeds and cook, stirring, until they begin to pop, about 2 minutes. Add onion and ginger and cook, stirring often, until softened, about 4 minutes. Add apples, raisins, chile, vinegar, brown sugar, and salt and stir to combine.
Bring to a simmer and reduce heat to medium-low. Cover and cook, uncovering and stirring occasionally, until apples have released a lot of liquid, 8 to 10 minutes. Uncover and cook, stirring gently (you want the apple pieces to hold their shape), until liquid is reduced and glazes the apples, 15 to 20 minutes.
Let cool slightly and transfer to resealable containers. Chutney will keep in the refrigerator for up to 3 weeks.