Chaga Chutney Toastie

We all love a good toastie. Oily, crunchy, covered in all the sauces. The instagramble cheese pull-a-part (including vegan cheese) is oh so important as well #liveforthegram. But are you ready to take your toastie to a whole new level?

By whole new level, I really do mean whole new level. Homemade chutney only the beginning… imagine adding an extra flavour element through the form of Chaga Life. The earthy and woody notes really brings a different level to this chutney. Add the amazing health benefits from within the Chaga liquid, its a win-win situation!

Chaga mushroom is a nutrient dense super food that hosts a range of health benefits for the human body. It not only is full of;

• Zinc

• B-complex vitamins

• Vitamin D

• Fibre

• Calcium

• Magnesium

• Iron

• Copper

• Amino acids

• Potassium

• Selenium

• Cesium

• Rubidium

• Manganese

It lowers cholesterol, blood sugar and and blood pressure as well as being able to fight immflamuation, supports the immune system by regulating the production of cytokines (important for the communication between cells) and has even shown the ability to slow the growth of some cancer cells - source.

So, are you ready for a whole lot more than your regular toastie? So easy, so delicious and using a basis of a homemade chutney that can is the perfect cupboard preservative essential fit foray other cooking creativity you wish to endure.

Chaga Tomato Chutney

Ingredients

• 2x400gram tins tomatoes

• 4 shallots, thinly sliced

• 2 tsp salt

• 2 garlic cloves

• 4 sprigs parsley, thinly sliced with stalk

• 1/4 cup balsamic vinegar

• 1/2 cup Chaga Life 

• 6 apricots, roughly chopped

• 1 1/2 cups sugar

• 1/2 cup white wine vinegar 

For the Toastie

• 4 slices sourdough or sandwich bread (your choosing)

• Vegan butter

• 4 tbsp Chaga Tomato Chutney

• 200 grams Shredded vegan mozzarella 

Method

In a small bowl, place shallots, salt and parsley. Mix well, cover and leave over night to marinade. The salt will soften the shallots and reduce their strength. 

In a large pot, place the marinated shallots and garlic with 2 tablespoons of canola oil. Cook for 2-3 minutes then add the tomatoes, apricots, balsamic vinegar, Chaga Life liquid, sugar and white wine vinegar. Add 1/2 tin of water and bring to the boil. Cook on medium heat for 30-40 minutes or until the mix has reduced in size and turned a deep red colour.

Lather onto buttered bread and top with shredded mozzarella. Grill in a pan with a dollop of butter. Flip and repeat. Serve extra Chaga tomato chutney on the side for the perfect quick snack or easy and delicious dinner.