Andy Montoya
Chutney is a great addition to a cheese platter, and making your own is easy. You can use almost any fruit or vegetable to make chutney, and it's a simple process of combining ingredients in a pot and letting them cook down. The variety of flavours and textures that chutney brings to a platter is impressive, and it's a great way to elevate your hosting skills. When it comes to pairing chutney with cheese, there are a few things to keep in mind. Firstly, sweet chutneys often complement sharp cheeses, while tangy or spicy chutneys balance creamy or mild cheeses. Secondly, consider the texture of both the chutney and the cheese—if you're serving them on thin, delicate crackers, a smooth chutney works best, while chunkier chutneys go well with bread. Lastly, don't be afraid to experiment and find combinations that suit your taste.
| Characteristics | Values |
|---|---|
| Type of chutney | Sweet, tangy, spicy, savoury, salty, fresh fruit, garlic, red pepper and tomato relish, mint, plum, nectarine, dried cherry and apricot, pear, mango, fennel cranberry, eggplant, apple, onion |
| Type of cheese | Blue, mild, creamy, sharp, salty, nutty, sweet, bitter, vintage, mature, extra mature, smoked, mild blue, cheddar, Gruyere, stilton, gorgonzola, parmigiano reggiano, grana padano, gouda, manchego |
| Texture of chutney | Chunky, smooth |
| Texture of cheese | Firm yet crumbly |
| Type of cracker | Thin, delicate |
| Type of bread | Chunky |
| Other pairings | Fruits, jams, honey, cured meats, charcuterie, pate, grapes, olives, biscuits, bread, meats, fish, curried dishes |
| Chutney preparation | Mix ingredients in a pot, cook, sterilise jars, store in a dark cupboard for a month or two |
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What You'll Learn
Chutney and cheese pairing guide
Chutney is a great addition to a cheese platter, adding a new layer of flavour to your favourite cheeses. There are a few things to consider when pairing chutney with cheese, such as the flavour and texture of both the chutney and the cheese.
Flavour
The general rule of thumb is that sweet chutneys complement sharp cheeses, while tangy or spicy chutneys go well with creamy or mild cheeses. For example, a sweet and tangy mango chutney pairs well with rich cheeses like cheddar. Similarly, a sweet chutney like Fig and Honey will balance the bitterness of English stilton or Gorgonzola.
On the other hand, sharp on sharp doesn't tend to work well, so avoid pairing strong, salty cheeses with salty and spicy sauces. Instead, opt for a milder, more neutral sauce to let the cheese shine.
Texture
Consider the texture of both the chutney and the cheese for a well-rounded experience. If serving on thin, delicate crackers, a smooth chutney will be best. If serving with chunkier bread, a chunkier chutney will work well.
Types of Chutney
There are many different types of chutney to explore, from fruity options like apple, pear, or plum, to more savoury choices like garlic, mint, or red pepper and tomato. Spices like cumin, mustard seeds, cardamom, cinnamon, and cloves can add an extra kick to your chutney, while ingredients like ginger, coriander, and yoghurt can give it a refreshing flavour.
Presentation
When presenting your cheese and chutney platter, consider adding a variety of other items like fresh sliced fruits, jams, honey, breads, pâté, or charcuterie. You can also include different types of crackers or breads to complement your cheese and chutney.
Remember, the key to a great cheese and chutney pairing is to experiment and find combinations that you enjoy!
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How to make your own chutney
Chutney is a great addition to a cheese platter, and making your own chutney is easy and rewarding. Here's a step-by-step guide on how to make your own chutney:
Choose your ingredients
Firstly, decide on the type of chutney you want to make. Popular options include apple, mango, pear, mint, plum, and red onion. You can also experiment with different combinations of fruits and vegetables, and spices to create your own unique flavour. For example, a simple apple chutney can be enhanced with the addition of onions and red peppers, while spices like cumin, mustard seeds, and jalapeño can add a savoury kick.
Prepare your ingredients
Wash, peel, and chop your chosen fruits and vegetables into small pieces. If using spices, measure out the desired amount. You can adjust the amount of spices to your taste preference, but it's generally better to start with a smaller amount and add more if needed.
Cook your chutney
Place your ingredients in a large saucepan or pot. Add vinegar, sugar, and any other desired liquids or seasonings. Heat the mixture gently, stirring continuously, until the sugar has dissolved. Then, bring it to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the chutney reaches your desired consistency. A good indicator is when the mixture is thick and pulpy, with no excess liquid.
Sterilise your jars
While your chutney is cooking, sterilise your jars by boiling them in a pot of water or running them through a dishwasher cycle. This step is important to ensure your chutney stays fresh and safe to consume.
Jar your chutney
Once your chutney is cooked to your liking, remove it from the heat and let it cool slightly. Then, spoon the chutney into the sterilised jars, leaving a little space at the top. Seal the jars tightly with lids.
Store and mature your chutney
Label your jars with the date and store them in a cool, dark place, such as a cupboard. Chutney often improves with age, so it's best to let it mature for at least a month before opening. Once opened, store the chutney in the refrigerator and consume within a few weeks.
Now you have your very own homemade chutney to serve on your cheese platter! Remember to taste your creation and adjust the seasoning as needed before serving. Enjoy experimenting and impressing your friends with your unique chutney flavours!
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How to store and serve chutney
When it comes to storing chutney, the shelf life depends on its ingredients and how it's stored. Homemade chutneys, for instance, can be stored in airtight containers in the refrigerator and will last from a few weeks to a few months. Vinegar or citrus-based chutneys tend to have a longer shelf life due to their preservative properties. Unopened jars of chutney can be stored in a dark cupboard for over a year, while opened jars will last for about a month in the refrigerator.
To serve chutney on a cheese platter, consider the flavour and texture of the cheese. Sweet chutneys, such as those made with figs, honey, or autumn fruits like apples and pears, pair well with sharp or bitter cheeses like cheddar or English stilton. Tangy or spicy chutneys, on the other hand, can balance out creamy or mild cheeses like brie, camembert, or goat cheese. If serving with thin, delicate crackers, a smooth chutney is preferable, while chunky chutney can be paired with chunkier bread.
The type of cheese platter can also influence your choice of chutney. For a charcuterie board with cured meats, consider including a savoury chutney to balance the flavours. A simple apple, onion, and red pepper chutney can be a perfect addition to a cheeseboard, offering a sweet and savoury contrast to the saltiness of the cheese.
When creating a cheese platter, it's essential to consider the overall presentation. Honey, for example, is often placed in the centre of the arrangement, with other condiments and accoutrements complementing the cheese. Fresh sliced fruits, jams, and chutneys add a touch of sweetness and colour to the platter. Don't be afraid to experiment with different combinations of cheese and chutney to find your favourite pairings.
Lastly, when serving chutney, it's important to use a separate utensil for each chutney to avoid cross-contamination, especially if serving guests with dietary restrictions or allergies. Providing small spoons or knives for each chutney pot allows your guests to explore different flavours without mixing them unintentionally.
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The best types of cheese to serve with chutney
When creating a cheese platter, it is important to consider the different flavour profiles and textures of the cheeses and chutneys. Here are some tips for choosing the best types of cheese to serve with chutney:
Firstly, sweet chutneys often pair well with sharp cheeses, creating a delightful contrast. For example, a sticky fig chutney complements the bitterness of English stilton or gorgonzola. Similarly, a sweet and tangy mango chutney is a classic pairing for sharp cheddar cheese. This combination can also be used with other hard, aged cheeses.
Secondly, tangy or spicy chutneys are excellent choices for balancing creamy or mild cheeses. For instance, a spiced tomato chutney complements the nutty sweetness of gouda. Another option is to pair a creamy brie or camembert with a sweet fig chutney, creating a luxurious and indulgent flavour profile.
Thirdly, chutneys with strong, pungent flavours, such as onion chutney, pair well with pungent blue cheeses. A French onion and tomato chutney, for instance, would be delicious with a classic French brie. Alternatively, a red garlic chutney would be a perfect match for a sharp cheddar.
Lastly, consider the texture of both the chutney and the cheese. If serving on thin, delicate crackers, opt for a smooth chutney. However, if serving with chunky bread, a chunkier chutney is more suitable.
Remember, there are no fixed rules when it comes to pairing cheese with chutney. Feel free to experiment with different combinations to discover your favourite pairings!
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Other condiments to serve with cheese
While chutney is a great condiment to serve with cheese, there are many other condiments that can elevate your cheese platter.
Sweet condiments like honey, jams, and jellies are a classic pairing with cheese. Honey, in particular, is considered the most versatile sweet condiment, as it can be paired with a wide range of cheeses and helps to balance the saltiness of the cheese with its sweetness. Honey can also be infused with other flavours like chilli peppers to add a spicy kick to your cheese platter.
Fruits, both fresh and in the form of preserves, are another great option to pair with cheese. Figs and cheese are a classic combination, and fig jams or preserves can be paired with a wide range of cheeses. Sweet apple jelly, spiced peach preserves, and cranberry chutney are some other fruity options to consider.
On the savoury side, mustard, balsamic vinegar, and truffles are some interesting condiments that can be paired with cheese. Savoury condiments are often overlooked, but they can add a rich dimension of flavour to your cheese platter. Pickles, like garlic or mint chutney, can also be a great pairing with cheese, especially on a cracker or a slice of bread.
When pairing cheese with condiments, it's important to consider the texture and ratio of the pairing. A small dollop of condiment should be enough to enhance the flavour of the cheese without overwhelming it. The right condiment can elevate the flavour of cheese by adding acidity, spice, or sweetness to contrast the saltiness of the cheese.
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Frequently asked questions
Sweet chutneys complement sharp cheeses, while tangy or spicy chutneys balance mild or creamy cheeses. Mango chutney, for example, pairs well with blue cheese, cheddar, gouda, and manchego. Sweet and sour mango chutney is made with cardamom, cinnamon, and cloves. Other chutney flavours include pear, red garlic, mint, plum, nectarine, cherry, apricot, apple, onion, red pepper, and tomato.
Chutney can be served in a bowl alongside a cheese platter, or it can be spread on a cracker and topped with a thin slice of cheese.
Meats, fruits, jams, honey, and bread are all common additions to a cheese platter.
Homemade chutney can be stored in the fridge for about a month after opening. Unopened jars will last over a year in a dark cupboard.
