Tomato Chutney Bruschetta with Mozzarella

Tomato Chutney 
1 In a large saucepan add the apple cider vinegar, red wine vinegar, granulated sugar, mustard seed, chili powder, and salt. Whisk until combined. Bring to a boil over high heat. 
5 Once boiling, add diced tomatoes, red peppers, and green onions. Stir until combined.
6 Once the mixture is brought back to a boil reduce to medium heat and allow it to simmer for 2½ hours. Stir every 30 minutes until you reach the last 30 minutes, at that point you need to keep a close eye on it and stir every 10 minutes. 
7 Once reduced, remove from heat and place mixture into canning jars. Refrigerate.
Constructing the Bruschetta 
9 Preheat oven to [wprm-temperature value="400" unit="F"] and place oven rack in the middle of the oven.
10 Cut your bread into slices ½ to 1 inch thick and then cut the slices in half.
11 Brush both sides with olive oil and place on a baking sheet.
12 Toast bread for 5 minutes, flip, and toast for another 5 minutes. Remove from the oven.
13 Cut your garlic cloves in half and rub the interior on your slices of bread. 
14 Place ¼ inch thick slices of Mozzarella on your bread. Place under the broiler for 5 minutes or until melted and gooey.
15 Remove from oven. Add a helping of tomato jam, a drizzle of balsamic glaze, and a sprinkle of fresh parsley.
16 Serve immediately.