Chutney on Toast

15 pieces.
Prep Time:
Total Time:

Just a moment please...

chutney on toast
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A quick apple chutney with red wine vinegar, cinnamon, and ginger. I ate it as an appetizer with blue cheese on crispy toasts.


1/2 Cup sugar
1/3 Cup red wine vinegar
1/4 Cup orange juice
1/4 Teaspoon cinnamon
1 inch of fresh ginger, grated
2 apples, peeled, cored and diced (OR 2 1/2 Cups chopped rhubarb)
1/4 Cup dried currants
2 scallions minced (not the green parts)
Baguette, sliced and toasted
5-6 ounces blue cheese


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.