This chutney is also wonderful when served with roasted or grilled meats.
In a medium Dutch oven, simmer onions and brown sugar in water until onions are tender, about 20 minutes. Add the apples, vinegar, gingerroot, orange and lime zests, salt, and mustard seeds; simmer about 10 minutes longer. Add cranberries, orange and lime juices, cayenne pepper, curry powder, cardamom, and currants; cook until the cranberries begin to split open and the mixture thickens, about 15 minutes longer.
Refrigerate mixture until ready to use (covered, it will keep for several weeks in the refrigerator). To serve, spread chutney over goat cheese and serve with toasted baguette slices. Garnish with fresh rosemary sprigs.