Blue Cheese's Best Friend: Finding The Perfect Chutney

Blue cheese is an acquired taste, but there is a wide range of chutneys that can be paired with it to make it more palatable. Sweeter chutneys are generally recommended to accompany the strong taste of blue cheese, such as plum, tomato, red onion, apple, and pineapple. Blue cheese also goes well with honey, dried fruit, apple or pear slices, and walnuts.

Plum chutney

The plums, apples, onions, and ginger in a plum chutney all bring their own unique flavour to the table. When simmered together, their flavours fuse to create a fantastic blend of sweet and tangy. The spices, chilli flakes, and Chinese 5 spice add a hot and earthy kick to the chutney.

A plum chutney is a great addition to a cheeseboard and pairs well with a crisp white wine on a summer evening. It is also a wonderful festive treat, pairing beautifully with Christmas ham or turkey.

If you're looking to make your own plum chutney, the process is simple. Combine plums, apples, onions, garlic, ginger, vinegar, sugar, and spices in a large saucepan. Bring the mixture to a boil and then simmer for 1-3 hours, stirring occasionally, until the mixture is soft and thickened. Transfer the chutney to sterilised jars and seal. While you can eat the chutney immediately, it will taste even better with age.

Caramelised red onion chutney

The key ingredients in this chutney are red onions, olive oil, bay leaves, black pepper, salt, brown sugar, balsamic vinegar, and red wine. The process of caramelising the onions is what gives this chutney its distinct flavour and dark caramel colour. The onions are cooked slowly over low heat, allowing their natural sugars to caramelise and develop a deep, sweet flavour.

When paired with blue cheese, the chutney's sweetness balances the tanginess of the cheese, creating a delightful contrast of flavours. This combination can be enjoyed in a variety of ways, such as on a cheese board, grilled cheese sandwich, or even as a topping for burgers.

• Peel and slice the red onions into thin half-moon slices.
• Heat olive oil in a large, heavy-bottomed pan and add the sliced onions, bay leaves, black pepper, and salt.
• Cook over low heat for 20-30 minutes, stirring occasionally to prevent burning.
• Add the remaining ingredients: brown sugar, balsamic vinegar, red wine, and optional mustard seeds.
• Continue cooking over low heat for about an hour, or until most of the liquid has evaporated and the chutney has a thick, jam-like consistency.
• Allow the chutney to cool before storing it in sterilised jars in the refrigerator.

This chutney will keep well in the fridge for several months, and its flavour will continue to develop and improve over time. It can be enjoyed with a variety of dishes and is an excellent way to add a hint of sweetness to savoury meals.

Spiced plum chutney

Ingredients:

• 16 cups of pitted and lightly chopped plums with the skins on
• 3 cups of lightly packed brown sugar
• 3 cups of white vinegar (preferably white balsamic vinegar)
• 2 cups of raisins (golden raisins are recommended if using lighter plums)
• 1 cup of chopped red onion
• 1 tsp of fresh ginger, grated (or 2 tsp. dried ground ginger)
• ¼ tsp ground cloves
• Pinch of red pepper flakes
• 2 tbsp yellow mustard seeds
• ¼ cup of brandy (optional)

Instructions:

• Rinse, cut, and remove the pits from the plums, then chop them to make 16 cups.
• Combine all the ingredients in a large pot and stir well.
• Bring the mixture to a boil over high heat, stirring frequently to prevent scorching.
• Once boiling, reduce the heat to a low boil and continue stirring frequently.
• Cook uncovered until the chutney thickens and mounds on a spoon, which should take approximately 45-60 minutes.
• While the chutney cooks, prepare your water bath canner, jars, and lids.
• Using a ladle and canning funnel, fill the clean, hot jars with the hot chutney, leaving ½ inch of headspace.
• Use a butter knife to remove any air bubbles and wipe the rims clean.
• Screw on the lids until fingertip-tight.
• Process in the canner, ensuring the jars are covered by at least an inch of water.
• Bring the water to a boil, then cover and boil for fifteen minutes.
• After the timer goes off, turn off the heat and let the jars sit in the hot water for an additional five minutes before removing them to cool.
• Allow the chutney to rest for a few weeks before opening. This will result in a mellow, spiced chutney.

This chutney can be served with blue cheese on a cracker or baguette slice for a tasty treat. Enjoy!

Fig chutney

Ingredients:

• Figs (fresh, frozen, or dried)
• Red or yellow onion
• Dry white wine vinegar or lemon juice
• Brown or white sugar
• Fresh or ground ginger
• Spices (cinnamon, cardamom, garlic powder, ground nutmeg, ground coriander)
• Salt and pepper

Instructions:

• Prepare the figs by washing, removing the stems, and cutting into quarters. If using frozen figs, thaw them overnight in the fridge and gently press to remove excess water. If using dried figs, remove the stems, cut them coarsely, and soak in water for about 15 minutes to soften.
• Chop the onion and grate the ginger.
• In a saucepan, combine the figs, onion, vinegar, sugar, ginger, salt, and pepper. Cook over low heat for about 2 hours, stirring occasionally.
• For a chunky texture, coarsely blend the chutney using a food processor or immersion blender. Let it cool before serving or storing.
• Store the fig chutney in an airtight container in the refrigerator, where it will keep for 1-2 months. For longer storage, use sterilized jars.

Enjoy your homemade fig chutney with your favourite blue cheese!

Tomato-based chutney

A tomato-based chutney is a great companion to blue cheese. The sharpness of the tomato cuts through the rich, salty, and creamy flavours of the cheese.

On the other hand, a savoury tomato-based chutney, like the famous Ballymaloe Relish, is a perfect match for a blue cheese cream cheese. The tanginess of the relish complements the sharpness of the blue cheese, creating a delightful savoury experience.

When creating a mixed blue cheese platter, it is a good idea to include a variety of cheeses in terms of hardness, creaminess, type of milk, and country of origin. For example, you could include a strong and spicy blue cheese from Northern Spain, made from unpasteurized cow's milk, or a creamy, salty blue cheese from Northern Italy.

To enhance the experience, serve the blue cheese and tomato-based chutney with some honey, dried fruit, apple or pear slices, and walnuts. You could also offer a selection of crackers or bread, such as walnut bread, raisin toast, or a fresh baguette, to spread the cheese and chutney on.

Frequently asked questions