Heat oil in a deep pan, add fennel seeds and cumin seeds ( if you want spicy than add whole red chili). Once it starts crackling, add mango and apple into it. Saute it for 5 minutes.
Add turmeric powder and salt, mix all and cover it.
Let it cook until mango and apple gets tender (about 15-20 minutes) at medium heat.
Meanwhile take jaggrey and add it to 1/4 cup of water in a pan. Let it boil for 3 minutes or till the syrup gets little thicker (you can add jaggrey to your taste).
Add jaggrey syrup into apple and mango mixture. Cook for 10 minutes at low heat with lid.
Add roasted cumin, chili power, black salt, coriander powder and cook for 2 minutes.
Add crushed fennel seeds and stir it well. Once the mango and apple gets slightly thick, turn off the heat.
Apple and mango chutney is ready.
This chutney can be store in a air tight container for till couple of weeks in the fridge.
You can give it to your kids lunch box with any kind of paratha.