In a large saucepan, combine the cranberries, apples, raisins, sugar, orange juice, orange zest, apple cider vinegar, garam masala, ginger powder, roasted cumin powder, red chili powder, pink salt, black pepper, water, and salt.

Stir well to combine the ingredients.

Place the saucepan over medium heat and bring the mixture to a boil.

Reduce the heat to low and simmer the chutney uncovered for about 20-25 minutes, or until it has thickened, and the cranberries and apples are soft. Stir occasionally.

Taste the chutney and adjust the sweetness or tartness according to your preference by adding more sugar or vinegar if needed.

Once the chutney has reached your desired consistency, remove it from the heat and let it cool.

Transfer the chutney to sterilized jars if you plan to store it for a longer period.

This apple cranberry chutney is versatile and can be served as a condiment with parathas, as a spread for sandwiches, roast turkey or chicken, on a cheese platter, or even as a topping for grilled meats. Enjoy!

In the Instant Pot, combine the cranberries, apples, raisins, sugar, orange juice, orange zest, apple cider vinegar, garam masala, ginger powder, roasted cumin powder, red chili powder, pink salt, black pepper, water, and salt.

Stir the ingredients well to ensure they are evenly mixed.

Close the Instant Pot lid and set the valve to the sealing position.

Cook on high pressure for 5 minutes.

Allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure.

If the chutney is too thin, you can use the sauté function to simmer and thicken it. Stir occasionally.

Let the chutney cool before serving.

Transfer to jars for storage if not serving immediately.