Tomato-Chutney Crostini

Total Time
43 min
10 min
33 min
You’ll be using only half of this tasty chutney. Serve the rest as a topping for chicken, pork tenderloin, or turkey burgers.


olive oil

2 tsp

uncooked red onion(s)

¼ cup(s), sliced, finely chopped

green pepper(s)

¼ strip(s), diced

plum tomato(es)

2 medium, diced

packed light brown sugar

3 Tbsp

apple cider vinegar

3 Tbsp

table salt

½ tsp

ground allspice

¼ tsp

pine nuts

2 Tbsp

fresh parsley

1 Tbsp, fresh, chopped

French baguette bread

¼ loaf/loaves, medium, about (8-ounce), cut into 4 slices and toasted


  1. To make the chutney, heat the oil in a small nonstick saucepan over medium-high heat. Add the onion and bell pepper. Cook, stirring occasionally, until softened, about 8 minutes. Add the tomatoes, brown sugar, vinegar, salt, and allspice; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the flavors blend and the chutney has thickened, about 20 minutes. Remove from the heat; stir in the pine nuts and parsley.
  2. Spoon about 2 tablespoons of the chutney onto each piece of toast. Serve at once. Yields 2 crostini per serving.


The chutney will keep in the refrigerator for up to one week. You might try the chutney on Melba toast rounds for a quick snack.

A happier, healthier you starts here