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.