After making the apple chutney, I was thought it would make a good filler for an omelet or a spread for toast. I thought that the sweetly tangy, yet spicy flavor of the apple chutney would go well with the saltiness of some cheese in an omelet, and at that point, it made sense to also try it as a spread on toast. I didn't personally try the toast since I'm not really a fan of toast, but the flavors blended well in the omelet. The saltiness brought another dimension to the apple chutney, and overall, it was a quick and easy way to use up some of the apple chutney.
- Melt the butter and spread it around the skillet.
- Beat egg, and pour onto skillet, allowing the bottom to cook. The top part of the egg should still be a bit runny at this point.
- Place some cheese on the egg, and apple chutney over half of the omelet.
- Fold the omelet over.