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.
If using nuts, stir them into the chutney after cooking.
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!