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In a medium pot, heat olive oil over medium heat. Add red onion and cook until translucent (about 6 minutes). Add ginger and garlic, cook until fragrant (about 3 minutes).
Add vinegar, brown sugar, raisins, cranberries, salt and pepper. Simmer for 20 minutes, stirring occasionally. Add apples and lemon juice/zest (if using) and cook for an additional 10 minutes until apples are soft, but not mushy and falling apart.
Chutney should be fairly thick and not runny. It will thicken a little as it cools, but if you have too much liquid at this point, increase heat to medium high and let it boil for a few minutes to cook off the liquid.
Remove from heat and let it cool to room temp before storing.
Heat oven to 400°F/200°C/Gas Mark 6
Place slices of bread brushed with olive oil on a baking sheet.
Toast for 6 - 8 minutes, or until golden brown and crisp. Cool completely.
Spread with goat cheese and top with apple chutney.