Mango Chutney: Best Paired Cheeses For A Tropical Twist

Mango chutney is a versatile condiment that pairs well with various cheeses, enhancing their flavour and adding a unique twist to traditional dishes. From grilled cheese sandwiches to cheese toasties and naan toasties, mango chutney's sweet and tangy flavour complements melted cheeses like cheddar, mozzarella, and gouda. The combination of mango chutney and cheese creates a delightful blend of sweet and savoury, making it a popular choice for those seeking a delicious and intriguing culinary experience.

Mango chutney and cheese naan toasties

Ingredients:

• Naan bread (garlic naan recommended)
• Mango chutney
• Cheese (mozzarella and cheddar recommended)
• Butter
• Spring onion
• Chilli
• Cumin seeds
• Coriander

Optional Ingredients:

• Ham
• Monterey Jack or Pepper Jack cheese
• Gruyère, Brie, or Taleggio cheese

Method:

• Mix the cheeses, spring onion, chilli, cumin seeds, and coriander in a bowl.
• Cut the naan in half down the centre.
• Spread one half with the chutney, top with the cheese mixture, then cover with the other half.
• Melt the butter in a frying pan over medium heat.
• Add the naan sandwich and use something heavy like a saucepan to press it down.
• Fry each side for 4-5 minutes or until golden brown and the cheese is gooey.
• Cut in half and serve with extra chutney.

Tips:

• For a little extra flavour, add a swipe of pesto or some salty olive tapenade.
• If you're cooking over a campfire, put the sandwiches on a griddle for 2 minutes, flip, and cook for another 2 minutes. Transfer to sheets of foil and wrap tightly. Return to the griddle and cook for another 3-4 minutes, or until the cheese is melted.
• If you want to make your own mango chutney, try this recipe:
• Heat a tablespoon of neutral oil in a large saucepan over medium heat.
• Once the oil is shimmering, add a small, finely diced red onion, 3 cloves of minced garlic, 2 inches of minced ginger, and 1/2 teaspoon of kosher salt. Sauté, stirring often, until the onions are slightly translucent (about 5 minutes).
• Stir in 3 heaping cups of diced fresh or frozen mango (from about 3 large mangoes), 1/4 cup of golden raisins, 1/2 cup of white wine vinegar, 1/4 teaspoon of red pepper flakes (or more to taste), and a 3-inch cinnamon stick.
• Bring the mixture to a gentle simmer over medium-low heat. Cook, uncovered, stirring occasionally, until the chutney is thick and the mango is very tender (30-45 minutes).
• Remove the cinnamon stick and discard it. Mash any large mango chunks with a fork or potato masher.
• Chutney will keep for about a month in an airtight container in the refrigerator.

Cheddar, ham and mango chutney grilled cheese sandwiches

A classic British favourite, the cheese and chutney sandwich is a delicious combination of sweet, salty and tangy flavours. The addition of ham takes this sandwich to the next level, adding a smoky, savoury element that perfectly complements the sweet mango chutney and tangy cheddar cheese.

Ingredients:

• Mango chutney (store-bought or homemade)
• White or country-style bread
• Butter
• Cheddar cheese (a mix of Cabot Medium Cheddar and Cabot Pepper Jack is recommended)
• Ham (Bistro or Paris-style)

Method:

• Spread butter on one side of each slice of bread.
• Turn the slices over and spread a generous amount of mango chutney on the unbuttered side.
• Divide the grated cheese between the slices.
• Add the ham to half of the slices and place the remaining bread on top to create a sandwich.
• Heat a large skillet on medium-low heat and add the sandwiches.
• Place a heavy skillet on top of the sandwiches to weigh them down and cook until the bread is golden brown, about 4 minutes.
• Flip the sandwiches, replace the skillet, and cook for an additional 3-4 minutes until the bread is brown and the cheddar is melted.
• Place the sandwiches on a cutting board and cut each one in half diagonally. Serve hot.

Tips:

• If you're short on time, you can use store-bought mango chutney, but making your own allows you to customise the spice, tang and sweetness to your taste.
• When choosing a cheese, opt for one that melts well. Cheddar, American cheese, Gruyère, Brie and Taleggio are all great options.
• For the bread, look for a relatively tight crumb to prevent the cheese from leaking through. Slicing your own loaf of Pullman or rustic country-style bread is ideal.

Mango chutney campfire cheese toasties

Ingredients:

• 100g grated mozzarella
• 100g medium or mild cheddar, thinly sliced (optional)
• 8 slices of white bread
• 4 tbsp mango chutney
• A small knob of butter for frying (optional)
• Spring onions (optional)

Method:

• Combine both cheeses and the spring onions, if using, in a bowl.
• Pile the cheese mix over four of the bread slices, then spread 1 tbsp of chutney over each of the remaining slices.
• Sandwich the slices together to make four toasties.
• If you're cooking over a barbecue, put the sandwiches on a griddle for 2 minutes, flip, and cook for another 2 minutes. Transfer to sheets of foil using tongs and tightly wrap. Return to the griddle and cook for 3-4 minutes, or until the cheese is melted.
• Alternatively, melt a little butter in a pan. Fry the sandwiches for 2-3 minutes on each side, weighing them down with another pan or a heavy heatproof object.
• Cut the toasties into fingers and serve with extra chutney for dunking.

Mango chutney with a cheese spread

Mango chutney is a versatile condiment that pairs well with a variety of cheeses, making it a great option for cheese spreads. Here are some tips and ideas for creating delicious mango chutney and cheese spreads:

Cheese Selection:

When creating a cheese spread with mango chutney, consider a combination of cheeses that melt well and complement the sweet and tangy flavours of the chutney. Some great options include:

• Cheddar: Mild or medium cheddar is a classic choice that pairs well with mango chutney. It has a tangy flavour and melts beautifully, making it ideal for grilled cheese sandwiches or toasties.
• Mozzarella: While fresh mozzarella has a high moisture content and can make bread soggy, low-moisture mozzarella melts well and can be a good option for your cheese spread.
• Gouda: Smoked gouda adds a smoky flavour dimension to your spread and pairs well with mango chutney.
• Cream Cheese: For a creamy and spreadable base, mix cream cheese with sharp cheddar and a touch of curry powder. This creates a delicious foundation for your mango chutney topping.

Assembly and Serving Suggestions:

• Grilled Cheese Sandwiches: Spread a layer of mango chutney on buttered bread, top it with grated cheese, and grill until the bread is golden and the cheese is melted. For an extra flavour boost, add sliced jalapeños or green chillies.
• Naan Toasties: Combine mango chutney with mozzarella, cheddar, and spring onions. Spread the mixture on garlic naan bread, and grill or fry until the naan is crispy and the cheese is gooey.
• Cracker Topper: Simply spread the cheese mixture onto crackers and top with a dollop of mango chutney. For an extra touch, sprinkle some chopped nuts or dried cranberries on top.
• Salad Companion: Serve your cheese spread with a refreshing apple and romaine lettuce salad. The crisp greens and tangy dressing will balance out the richness of the cheese and chutney.

Customising Your Mango Chutney:

You can also customise your mango chutney to enhance its flavour and make it even more complementary to your cheese spread:

• Spiciness: If you like a kick of heat, add red pepper flakes or Aleppo chilli pepper to your mango chutney. This will create a delightful contrast with the cool cream cheese and sharp cheddar.
• Sweetness: For an extra touch of sweetness, consider adding golden raisins or dried cranberries to your chutney. These pair beautifully with the cheese and can be mixed into the chutney itself or sprinkled on top.
• Nuts: To add some crunch and depth of flavour, chop some pecans or walnuts and mix them into your mango chutney. This creates a delightful texture contrast and enhances the overall flavour profile.

Mango chutney grilled cheese with apple and romaine lettuce salad

Ingredients

• 4 slices of sourdough Pullman bread
• 1 romaine lettuce heart
• 2 oz smoked gouda cheese
• 2 oz white cheddar cheese
• 2 tbsps mango chutney
• 1 tbsp apple cider vinegar
• 1 cucumber
• 1 apple
• 1 jalapeno pepper
• Olive oil, salt, and pepper

Method

• Thinly slice both cheeses.
• Roughly chop the lettuce.
• Quarter, core, and thinly slice the apple.
• Thinly slice the cucumber into rounds.
• In a bowl, combine the sliced apple, sliced cucumber, vinegar, and 2 teaspoons of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes.
• Cut off and discard the stem of the pepper. Thinly slice into rounds. If you prefer a milder flavour, halve the pepper lengthwise, remove the ribs and seeds, and thinly slice crosswise.
• Wash your hands, knife, and cutting board immediately after handling the pepper.
• Assemble the sandwiches using the bread, mango chutney, sliced cheeses, and as many sliced peppers as desired. Season with salt and pepper.
• In a medium pan, heat 1 tablespoon of olive oil on medium heat until hot.
• Add the sandwiches. Loosely cover the pan with foil and cook for 2-4 minutes on each side, or until lightly browned and the cheese is melted. If necessary, add a drizzle of olive oil before flipping.
• Transfer the sandwiches to a cutting board and season with salt. Carefully cut in half.
• In a large bowl, combine the chopped lettuce and marinated apple and cucumber (including any liquid). Toss to combine. Season with salt and pepper if desired.
• Serve the halved sandwiches with the salad on the side.

Tips

• For a vegetarian option, omit the ham.
• For a spicier sandwich, add more peppers or use a spicier variety of pepper.
• For a milder sandwich, use a milder variety of pepper, or omit the peppers altogether.
• For extra flavour, try grilling the sandwiches on a barbecue.
• For a more indulgent sandwich, butter the outside of the bread before grilling.
• For a more substantial meal, serve the sandwiches with extra chutney for dunking.
• For a different cheese option, try gruyere, brie, or mozzarella.

Variations

• For a mango chutney and cheese naan toastie, use garlic naan bread instead of sourdough Pullman bread.
• For a mango chutney campfire cheese toastie, use white bread instead of sourdough Pullman bread and add spring onions to the cheese.
• For a mango chutney and cheese spread, mix cream cheese and sharp cheddar cheese with curry powder, and top with mango chutney, raisins, dried cranberries, nuts, and green onion.

Frequently asked questions