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.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2012/05/22/spicy-tomato-chutney-toasts/