For the Chutney
- 1/4 cup Chaga Life liquid
- 2x400 gram tins Italian tomatoes with pulp
- 3 small onions, thinly sliced
- 6 dehydrated apricots, roughly chopped
- 2 tsp salt
- 1 tsp dehydrated oregano
- 1 1/2 cups sugar
- 1/2 cup white wine vinegar
- 1/4 cup balsamic vinegar
- 1 sprig of rosemary
- 1 sprig of thyme
- 1 cinnamon quill
For the Toastie
- 4 slices of sandwich or sourdough bread (of your choice)
- 50 grams shredded vegan cheese (I used Simply V)
- Oil for frying
Begin by making the herb/spice bundle by simply wrapping some kitchen string around the ingredients. Set aside
In a large pot, cook onion with salt and apricots for 3-4 minutes or until the onions begin to turn translucent. Add the tomatoes, oregano, herb bundle and Chaga Life liquid and bring to the boil. Add the sugar and vinegars, mixing well. Cook on medium heat for 30-45 minutes or until the liquid has reduced in size and turned a deep red colour.
To make the toasties, butter both sides of all the bread (should be four slices to make two toasties). Spread a generous layer of the Chaga chutney, topping with the shredded cheese (split between two but add extra if you wish).
Place the sandwiches in the microwave to melt the cheese for 30 seconds (this step is not peccary just allows for an extra stringy toastie). Heat a tablespoon of oil in a none stick frying pan and place one sandwich down, cooking until golden brown (around 3-4 minutes). Flip and repeat on the other side as well as with the second toastie.
Serve immediately with extra warm Chaga Chutney alongside.