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1. Wash, peel, core and chop the apples. Set aside.
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2. In a small skillet dry roast the red chilies, coriander and cumin over low-medium heat, about 2-3 minutes. Remove from heat. Cool a little and grind to make powder. Set aside.
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3. Add the apples to a heavy bottomed pan along with the sugar and vinegar. Bring it to a boil and cook over medium heat until all the apple pieces are broken down and softened. This will take about 15-18 minutes.
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4. Add the spice powder into the apples, mix well and turn off stove.
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5. In a separate medium sized saucepan over medium heat, add the mustard oil and stir in the panch phoron. Add the apple mixture. Add black salt. Add additional salt if needed per taste.
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6. Cook for 8-10 minutes. The chutney should start coating the sides of the pan and become a little sticky. Adjust seasoning, per taste.
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7. Cool and store in an airtight container and refrigerate.
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Notes:
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1. You may substitute panch phoron with mustard seeds for this recipe.
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2. Depending on the sourness of the apples, adjust the sugar and vinegar per taste if you like it to be tangier or sweeter or vice versa.
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3. Adjust spice and texture (you can blend or not, to give you your desired amount of pulp or a more smooth and creamy texture) per your liking as well.
