Instructions:
To Make Chutney: In a medium saucepan, combine blackberries and ½ cup sugar. Over medium heat, bring to a boil, lower heat and simmer for 10 minutes, stirring occasionally. Pour the liquid through a mesh strainer held over a medium bowl to remove the seeds. Press the mixture with the back of a wooden spoon to extract the liquid. Discard solids and set aside remaining liquid.
 
In a medium saucepan, heat oil over medium heat. Add mustard seeds and cook until seeds begin to pop, about 30 seconds. Stir in ginger and garlic and cook 1 minute. Stir in cumin, cardamom and chili flakes.  Stir in vinegar, apples, currants, cinnamon stick, remaining cup of sugar and reserved liquid.  Bring to a boil, lower heat and simmer for 50 minutes, stirring occasionally. Discard cinnamon sick and transfer chutney to a bowl to cool. Chutney will thicken as it cools. Cover and refrigerate for one day to allow flavors to meld.  
 
Chutney can be kept for one month, refrigerated in an airtight container. Yield about 2¼ cups

To Serve: Top each baguette slice with a piece of cheese and a small dollop of chutney. This can also be served after a dinner entrée with a glass of Vintage Port.