Heat oil in a non-stick pan, add fennel seeds, cinnamon stick and cumin seeds. Sauté for a minute.
Add apples and mix well. Sauté for 1-2 minutes.
Add sweetener, red pepper powder and salt. Mix well.
Cover and cook for 10-12 minutes till the apples become soft.
Open the lid. Gently mush the apples using potato masher.
Add minced or grated ginger and mix well. Sauté for 1-2 minute. Turn the heat off. Add lemon juice and mix well. Your irresistible yummy chutney is ready.
Let it cool completely and store in airtight container or glass jar in refrigerator.
Instant Pot Apple Ginger Chutney
Turn ON the Instant Pot on Sauté . Once it displays HOT, add oil. Add fennel seeds, cinnamon stick and cumin seeds. Sauté well for about a minute. Add chopped apples, sweetener, red chili powder and ⅓ cup of water.
Cancel Sauté. Close the lid , vent sealed. Set Manual or Pressure Cook for 2 minute. Once it cooks and beeps when done, let the pressure release naturally (NPR) for 10 minutes. After that you can release leftover pressure by moving the seal to Vent.
Open the lid. Add lemon juice and mix well. The chutney should have jam-like consistency. If it feels watery, turn on SAUTE mode and sauté it for few minute stirring frequently.
Let it cool down to room temperature and then serve.
Notes
Keep the Apple Ginger Chutney refrigerated. It should be good for couple of weeks! In the freezer, I keep it up to 3 months.