Like most cooks I hate food waste. So the sad looking bag of apples that was getting past their best got turned into an easy and delicious chutney.
If you’re serious about chutney and want to make a massive batch I would recommend sterilising your jars beforehand and this should ensure the chutney can last for months. I was only making a small batch, so its fine to keep in the fridge for 4-5 days.
This is amazingly versatile. I just used it on crostini because i was having people over and I wanted to make something a little boujie, but it will also turn a bog standard ham or cheese sandwich into something super yummy. I’ve even used it on cheese burgers and it was incredibly tasty. If you’re making the crostini, try to make the chutney the day before, it will give it time to cool, let the flavour develop and saves you time, you can then spend with your guests.
Ingredients
For the chutney
3-4 Dessert apples (peeled, cored, and cut into 2cm chunks)
1 Small red onion (finely sliced)
75 Grams Brown sugar (you might need a little bit more or little less depending on on how sweet/tart your apples are)
125Mil Cider vinegar
1/2 Tsp salt
1/2 Ground cumin
1 Tsp Ground ginger
For the crostini
1 French baguette (cut into fine slices)
1 Tbsp Oil
1 Clove of garlic
125 Grams Camembert or brie
Method
For the chutney
- Place all the ingredients in a large pot and bring to the boil
- Reduce the heat to a gentle simmer and cooked for 30 mins before checking the seasoning and see if want tweak anything
- Allow to cool and store in tje fridge for 4-5 days. See, I told you it was really easy
- For the crostini
- Preheat your oven to 180 degrees Celsius
- Brush the slices of baguette with the oil and place on a baking tray, bake for 10 minutes or until they golden brown. Allow them cool, and you can even do this the day before and store them in an air tight container if you don’t want to be running around at the last minute)
- To make the crostini, simply spread the toasted baguette slices with apple chutney and top with a slices of cheese
Seaneen's Sunnyside Kitchen 