Chutney on ToastJump to Recipe
You guys pulled a trick on me! When I posted last week’s poll on rhubarb, nobody even mentioned that it would be absolutely impossible to find rhubarb in June! After going to a few different stores and checking in at a farmer’s market, I learned that the rhubarb season is approximately 10 seconds long.
So you see, it’s impossible to make the dish that I wanted to make as an appetizer. But I got as close as humanly possible.
It turns out that for this specific recipe you can sub apples for rhubarb, leave everything else the same, and it’s very delicious. So if you happen to have rhubarb, go for it. If you don’t, you can use a few apples!
A quick apple chutney with red wine vinegar, cinnamon, and ginger. I ate it as an appetizer with blue cheese on crispy toasts.
1) Combine 1st five ingredients in a small saucepan and stir over medium heat until the sugar melts, about 2 minutes.
2) Peel, core, and chop your apples (or rhubarb) and add them to the chutney. Stir everything together and cook over low-medium heat until the apples are soft, about 5 minutes.
3) Add currants and chopped scallions to the chutney at the very end.
4) Cool the chutney for at least an hour and serve on toasts with blue cheese.
Making the Chutney
In terms of chutney making, this is actually a really easy one. Some chutneys require lots of cooking time, but this one is just a few minutes of chopping and cooking. Really easy to throw together!
Start by combining the first five ingredients in the list in a small saucepan over medium-low heat. Stir it until the sugar melts. Should just take a minute or two.
While you’re waiting for that to happen (or before you start it if you’re a slow-poke), peel, core and chop your apples. Rhubarb would be even easier prep I guess.
Next, just add all your apples into your sugar mixture. The apples won’t be covered by the mixture, but give them a good stir. As they heat up, they’ll cook down and also give off some of their own liquid.
Meanwhile, get these bonus ingredients ready. These just add a nice punch of flavor and texture to the finished chutney. You could use raisins if you don’t have any currants, but if you do, give them a quick chop first.
Add your currants and chopped scallions to the chutney along with a pinch of salt and let it simmer for maybe 5 minutes until the apples are soft. Mine was a bit liquidy, but that’s just fine.
Cooling it down
The original recipe said to cool the chutney for at least an hour before using it, but I was hungry so I just stuck mine in the freezer for about 10 minutes. Mine was still warm to the touch when I ate it which I thought was kind of nice. If you let it cool all the way down it’ll obviously get thicker but you’ll have to WAIT!
You could serve this with any number of crackers or toasts. You want something pretty sturdy though. The chutney is pretty thick and with the cheese added in, I recommend just making some thick toasts using a baguette.
Slice them on a diagonal like so…
That allows for maximum surface area! Cook these at 400 degrees on a baking sheet for about 5 minutes until they are nice and toasty.
Also, get your blue cheese ready. If you can, try to hunt out a creamier blue cheese. You want one that’s kind of spreadable. Don’t buy the blue cheese crumbles that are pre-crumbled and try to spread it on a toast. Just get a small block of the stuff.
I love blue cheese so much. If, for some reason, you don’t like blue cheese, you could use goat cheese I think but it wouldn’t be as good.
You want a good-sized schmear of cheese on each toast.
And yes, schmear is a technical term. It means this much:
When adding the chutney to the toasts, use a spoon and try to drain off any extra liquid so you just get the apples and other non-liquid stuff. If you get too much liquid it’ll just make your toasts soggy and, dude, nobody likes soggy toasts.
The apples were sweet and spicy and the blue cheese is creamy and delicious.
I honestly think I could’ve eaten 20 of these in one sitting. This would be an awesome dish as an appetizer for a dinner party!