Spicy Tomato Chutney Toasts

I am beyond excited for tonight – I am finally going to see Jack White at The Roseland Ballroom! I was never fortunate enough to see him and Meg together as The White Stripes, nor did I have the brains to see him when he toured with his other fantastic band, The Dead Weather, but now he’s got a new album out and is on his first solo tour, so I’m thrilled. I know that it is going to be a spectacular show, hopefully peppered with a few hits from his previous projects, and while I’m not usually one for dancing, I have a feeling I’m going to be exhausted come Wednesday morning. It’s worth it though, right? We’re planning to hit up Burger Joint before the show, because what better way to gather your strength than with a burger and fries? I can taste them already.

As I explained yesterday, I threw a dinner party for McCormick Spices and their Go Gourmet Dinner Party Chain. I started out focusing on my main dish, Moroccan Meatballs, and branching out from there, I created the rest of my dinner party menu. Inspired by the Middle Eastern and North African spices in the McCormick gourmet collection, I decided to use a light, cooling goat cheese on toast to pair with a spicy tomato chutney. This chutney can be used in a number of ways, from a marinade to an adventurous spread for breakfasts, or, as I did, as an appetizer for a party where you need to eat with your hands because, well, there’s no room for forks and knives in Brooklyn dining rooms (and by dining rooms, I mean living rooms-slash-kitchens). I was pleasantly surprised by the power that this chutney packed – it was both spicy and a little sweet, with lots of interesting textures from the freshly chopped tomatoes and plump golden raisins. All of the flavors come together beautifully in this chutney, and with luck, your friends will do as mine did: look at it for a little while, and after not being able to figure out just what it is, dive in, take a bite, and fall in love.

Spicy Tomato Chutney Toasts
The ingredients.

Spicy Tomato Chutney Toasts Spicy Tomato Chutney Toasts

Add in the garlic, ginger, and spices, heat until fragrant, then add in the vinegar, sugar, and orange zest.

Spicy Tomato Chutney Toasts
Core your tomatoes.

Spicy Tomato Chutney Toasts
And roughly chop them.

Spicy Tomato Chutney Toasts
Add them to your pot, bring to a boil, then reduce to a simmer and cook, stirring often, for an hour to an hour and a half, until thickened.

Spicy Tomato Chutney Toasts
Halfway there!

Spicy Tomato Chutney Toasts
Serve on toasts with goat cheese and enjoy!

Spicy Tomato Chutney ToastsSpicy Tomato Chutney Toasts

Spicy Tomato Chutney Toasts
Prep time: 
Cook time: 
Total time: 
Serves: 1½ cups
  • 1 teaspoon fresh ginger, finely minced
  • 12 cloves garlic, finely minced
  • ½ teaspoon McCormick® cayenne pepper
  • ⅛ teaspoon McCormick® roasted coriander
  • 1 cinnamon stick
  • 1 whole clove
  • 1½ pounds (about 6-7 tomatoes) tomatoes, cored and roughly chopped
  • ¾ cup cider vinegar
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ¼ cup golden raisins
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon orange zest
  1. Heat a medium sized, heavy bottomed pot over medium heat, and add in your garlic, ginger, cinnamon stick, clove, cayenne pepper, and coriander. Stir to combine for about a minute or so, until the ginger smells fragrant, then add in the tomatoes, cider vinegar, granulated sugar, brown sugar, golden raisins, salt, and orange zest. Bring the mixture to a boil over high heat, then reduce to medium-low and simmer for 1 hour to 1 hour 30 minutes, until thickened. Be sure to stir very often to keep the chutney from burning to the bottom of the pan. When thickened, remove from heat and allow it to cool completely before storing in airtight container. This will keep well in the fridge for up to 2 weeks.
  2. To make your crostini, simply spread some goat cheese on toasts and top with a bit of chutney.

7 Responses

  1. Lynna says:

    For some reason, the title of this recipe makes this dish sound like a delicious delicacy–no idea why. LOL but it sure does look yummy!

  2. Faye says:

    Ooh, that looks soo good. I love that the recipe uses raisins and the Roasted Coriander sounds like an interesting spice. Gonna have to give it a try!

  3. I’ve always wondered how chutney was made! These look wonderful, and a perfect appetizer for my next dinner party. Everyone will be so impressed so I thank you in advance :)

  4. Anthony says:

    I’ve been stuck on jury duty for the past week, so I’m only catching up with my reading. Glad I didn’t delete this entry because this looks marvelous. I love goat cheese, and the tomato chutney sounds darned appetizing. Store-bought tomatoes are usually awful, though, so this recipe calls for a trip to the farmer’s market.

    Darn. 😉

  5. Megan says:

    This is such a good idea! It’s lovely too!

  6. […] recommend either grabbing at jar at the store or making your own (may I recommend this cranberry or tomato version). Making this a day or two ahead is a great idea, as the flavors only intensify and get […]

  7. […] still an obvious improvement. While I used more obvious Moroccan and Middle Eastern flavors in my Spicy Tomato Chutney Toasts and my Moroccan Meatballs, I just wanted to focus on one bold flavor for these: cinnamon. […]

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