Chutney Grilled Cheese Sandwiches

A chutney grilled cheese sandwich is the sweet/savory bite you need right now.

I intended this post for Picnic Week at I Heart Cooking Clubs, but life happened. Here it is for Potluck Week instead.

A little chutney history

The pickled, relish-y chutneys we’re most familiar with were developed for export to British markets during the colonial period in India. There are many types of fresh chutneys as well. These are eaten within a few days.

Different regions on the Indian subcontinent have preferences for the type of chutney they serve. Like curries, chutneys are as varied as the people who make them. Popular herbs and spices include coriander (leaf and seed), fenugreek, mint, various chilis, tamarind and cumin. The base may be fruits, bottle gourd or coconut.

This tomato chutney comes from Everyday Dorie. Her recipe features fresh tomatoes. I bought some nice Romas. They are usually the best this time of year.

If you choose fresh tomatoes you’ll need to peel and core them. It’s easy. I cut a cross shape into the bottom of the tomatoes, place them in a bowl and cover them with boiling water. After they sit for a while, the skins are easy to remove.

In all honesty, there’s no reason good quality whole, peeled tomatoes couldn’t be used. Cut them into pieces with kitchen scissors over a large bowl to catch all the juices. Instead of adding water as the liquid for the chutney, you can substitute equal amounts of tomato juice (or tomato juice and water) from the can. Next time.

Tomato chutney is great with cheese and crackers and even better spread on bread and grilled with a nice sharp cheese.

I got a hankering for a chutney grilled cheese after my research led me to Ina Garten’s recipe. She grilled mango chutney with extra sharp white cheddar for Jeffrey’s lunch and has never looked back.

Neither will I.

Tomato Chutney Grilled Cheese Sandwich

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Prep Time: 9 minutes minutes

Cook Time: 25 minutes minutes

Course: Appetizer, lunch, Snack

Servings: 0

Ingredients

For the tomato chutney

• 1.5 pounds ripe tomatoes, peeled, cored and cut into chunks (deseed if you prefer)
• 1 red onion, peeled and cut into chunks
• 1 inch fresh ginger, peeled and minced
• ½ cup light or dark brown sugar
• ½ cup cider or white vinegar
• ½ cup water
• salt, pepper and crushed red pepper flakes to taste

For one grilled cheese sandwich

• 2 slices bread per person
• ¼ cup grated sharp cheddar cheese, more or less
• butter
• chutney

Instructions

Make the chutney

• Place the tomatoes, onions, ginger, salt and pepper into a food processor and pulse until the pieces are small, but not paste like
• Measure the sugar, vinegar, water and red pepper flakes into a heavy saucepan.
• Mix in the tomato mixtures and bring to a boil. Reduce the heat to a simmer and continue cooking until most of the liquid has evaporated and the chutney has thickened. If desired, place a lid at an angle or use a spatter shield to prevent tomato splatters.
• Taste and adjust the seasoning as desired. Allow to cool, then transfer to a jar. It will keep in the fridge for 2 weeks or so.

For the grilled cheese

• Butter one side of the bread slices. Place butter side down on a cutting board. Spread chutney on each slice. Top with cheese then assemble the sandwich.
• Grill in your favorite skillet, grill pan or panini press until the cheese is melted and the outside is nicely brown.

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