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Finely chop the cored apples to roughly ¼" X ¼" pieces. It is not necessary to peel the apples.
Combine the apples, onion, ginger paste, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes and salt in a heavy bottomed sauce pan or pot over medium heat. Le Creuset cookware is perfect for this.
Bring the mixture to a low boil and reduce the heat to low heat and simmer for 1 hour, or until most of the liquid has evaporated. Stir occasionally to ensure none of the chutney sticks to the bottom of the pot.
Add the raisins, and simmer for an additional 15 minutes.
Serve immediately while warm or at room temperature. Store leftovers in mason jars or other airtight container in the refrigerator for up to two weeks. If you seal the jars using a canning method (see the post for details on how to do this), store in a dark, dry, cool space for up to 6 months.