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Peel and cut the apples into small pieces.
Heat oil in a cooking pot and add mustard seeds. When the seeds start spluttering, add ginger and raisins. Saute for a few seconds and then add the apples.
Add chili flakes, cinnamon powder, ground black pepper, garam masala, vinegar, and salt. Mix, and cover the pan.
Cook covered for around 15 minutes or until the apples turn soft and mushy. Check 2-3 times in between and stir to make sure that the apples don't stick to the bottom.
When the apples turn mushy, remove the lid and add brown sugar. Mix and cook for another 2 minutes or until the sugar gets dissolved. Turn off the heat.
Allow the chutney to reach room temperature. Store in an airtight container or glass jar, it will be fine for around 2 weeks in the fridge.