Apple Chutney On Curry Toast Food

APPLE CHUTNEY

Steps:

• Combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes and salt and in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to simmer and continue cooking, stirring occasionally, for 50 minutes to 1 hour, until most of the liquid has evaporated. Take off the heat and add the raisins.
• Set aside to cool and store covered in the refrigerator for up to 2 weeks.

APPLE CHUTNEY ON CURRY TOAST

Steps:

• Halve and core the unpeeled apples, then dice into 1/2-inch pieces and set aside.
• Heat 2 tsp of oil in skillet over medium-high heat. Add onion and saute', stirring, until translucent, about 4 minutes. Add garlic and saute and stir 1 minute more.
• Add remaining 1 tsp of oil and diced apples to skillet. Saute', stirring frequently, until apples are translucent and lightly browned, 5 to 6 minutes. Add ginger, coriander, mustard, cinnamon, cayenne and brown sugar, and stir until the sugar starts to melt. Add vinegar and bring to a simmer. Cook, stirring frequently until mixture is thick and liquids are syrupy, 10 to 12 minutes. Remove chutney from heat and cool.
• Preheat oven to 350 degrees.
• Whisk together 1/4 cup olive oil and curry powder, and brush each baguette slice on one side with the mixture. Place toasts, oiled side up, on a baking sheet and bake on center rack of oven until just slightly crisp, about 6 minutes.
• Spoon some chutney on top of each piece of toast. Using a vegetable peeler, shave thin slices of cheddar to garnish each piece of toast.

CLASSIC APPLE CHUTNEY

Steps:

• Combine all the ingredients in a large, heavy saucepan. Bring the mixture to a boil over a medium heat, then simmer uncovered, stirring frequently, for 30-40 mins, or until thick and pulpy. Remove from the heat, leave to cool and transfer to sterilised, clean, dry jars and seal.