There are many types and flavours of chutney, and they all add a final flourish of flavour to your food. When it comes to cheese and biscuits, the choice of chutney is important. Cheese loves something sweet, so chutneys with a sweeter note are a good match. A good rule of thumb is that harder cheeses go well with darker, stickier chutneys, while soft cheeses are better with lighter chutneys.
Characteristics | Values |
---|---|
Chutney | Caramelised Onion Chutney, Sweet Chilli Jam, Tomato & Garlic Chutney, Fig Chutney, Plum Chutney, Onion Chutney, Peach Chutney, Ale Chutney, Damson Fruit Chutney, Apple and Pear Chutney, Pear, Orange & Ginger Chutney, Black Garlic Pickle, Irish Black Butter |
Cheese | Cheddar, Smoked Cheddar, Vintage Cheddar, Flamin' Heart Cheese Truckle, Camembert de Normandie, Queso Iberico, Stilton, Shropshire Blue, Kidderton Ash Goat's Cheese |
Crackers/Biscuits | Spelt Oaty Biscuits, Peter's Yard Pink Peppercorn Sourdough Crackers, Jacob's Savours Salt & Black Pepper Crackers, Bath Oliver, Miller's Fig & Sultana Toasts, Carr's Table Water Biscuits, Rosemary and Olive Crackers, Stag Stornaway Seaweed Water Biscuits, Walnut Bread |
What You'll Learn
Chutney and cheese biscuit recipes
Cheese and crackers with chutney is a heavenly match, and there are endless options for pairings. While there are no fixed rules, a good tip to remember is to balance all the senses, including the visual and olfactory senses. The crunch of crackers is an essential part of the experience, and the choice of crackers is quite remarkable, from sourdough to seeded and nutty varieties.
When it comes to chutney, cheese loves something sweet, so a chutney with a sweeter note is a good choice. Here are some chutney and cheese biscuit recipes to try:
Cheddar Cheese and Chutney Biscuits
These biscuits are great as a snack and the perfect addition to any cheese course. They are simple to make and versatile, so you can play around with the flavours. You can try adding a tablespoon of chopped chives or a teaspoon of smoked paprika instead of mustard powder. You can also experiment with different types of cheese, such as Stilton, Gruyère, or any hard cheese of your choice.
Ingredients:
- 100g Cheddar cheese, finely grated
- 100g vegetarian Parmesan-style cheese, finely grated
- 200g unsalted butter
Instructions:
- Preheat your oven to 200°C/Gas 6.
- In a food processor, blitz together all of the ingredients until they form a soft dough.
- Remove the dough from the food processor and roll it out on a well-floured surface to a 5mm thickness.
- Cut into 5cm squares or odd-shaped biscuits to reduce waste.
- Bake on a floured tray for 12-15 minutes, until golden brown. You may need to bake these in batches.
- Once baked, remove from the oven and allow to cool on the tray.
Top Tip: To prevent the biscuits from puffing up, prick the dough with a fork before baking.
Four-Ingredient Cheese Biscuits
These easy cheese biscuits are made with just four ingredients and are a perfect addition to your cheese board or buffet table. You can use any cookie cutter shapes to cut out these biscuits, such as stars. For extra flavour, you can add a little bit of mustard powder or marmite.
Ingredients:
- 120g plain flour
- 120g butter, softened
- 90g Cheddar cheese, grated
- 30g Parmesan, grated
- 5g fresh rosemary, finely chopped (or 2.5 tablespoons)
Instructions:
- Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
- Put all the ingredients into a large mixing bowl and mix until a dough is formed.
- Transfer the dough to a floured surface and roll it out to a 5mm thickness.
- Use a cookie cutter to cut the dough into circles about 5cm/2 inches in diameter.
- Lightly flour a large baking tray and place the dough disks on it.
- Bake for 12 minutes, then allow to cool on a wire rack.
Easy Drop-Style Cheese Biscuits
These biscuits are quick, full of flavour, and can be used as a side dish or the start of a sandwich. The secret to a great biscuit's texture is to handle the dough carefully and use the right ingredients.
Ingredients:
- 3 cups all-purpose flour (or a flour with lower protein content for a more tender biscuit)
- 3 teaspoons baking powder
- 3/4 teaspoon cream of tartar
- 1 cup shredded sharp cheddar cheese
- 1 clove garlic, minced
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 2% milk (or whole milk)
Instructions:
- Preheat your oven to 450°F.
- In a large bowl, whisk together the flour, baking powder, sugar, salt, and cream of tartar.
- Cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Stir in the cheddar, garlic, and pepper flakes.
- Add the milk and stir just until the mixture is moistened (do not overmix).
- Drop heaping 1/4 cupfuls of dough onto a greased or parchment-lined baking sheet, spacing them 2 inches apart.
- Bake for 18 to 20 minutes, or until golden brown. Serve warm.
You can experiment with different types of cheese, add herbs like dill, sage, parsley, or thyme, or turn up the heat with more red pepper flakes, chipotle powder, cayenne, or smoked paprika.
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Chutney and cheese pairings
When creating the perfect cheeseboard, it's important to consider the different types of cheese and chutney available and how they complement each other. Here are some ideal chutney and cheese pairings to elevate your next cheeseboard:
Caramelised Onion Chutney and Smoked Cheddar
The strong flavours of caramelised onion chutney and smoked cheddar come together beautifully on crackers, creating a truly tasty combination. This pairing offers a delightful balance of sweet and savoury flavours.
Sweet Chilli Jam and Vintage Cheddar
Sweet chilli jam, with its punchy and flavourful profile, is a perfect match for a popular vintage cheddar. This combination is so good that you'll want to try it in a sandwich! The sweet and spicy jam enhances the flavour of the cheddar, making it a match made in heaven.
Tomato & Garlic Chutney and Flamin' Heart Cheese Truckle
This pairing is for those who enjoy a spicy kick! The rich and savoury flavours of tomato and garlic chutney complement the Flamin' Heart Cheese Truckle, adding a spicy and savoury dimension to your cheeseboard. It's a match that will tantalise your taste buds.
Apple and Pear Chutney with Keen's Cheddar
Keen's Cheddar, known for its mustardy heat, pairs well with the sweetness of an apple and pear chutney. The chutney's fruity notes balance the heat of the cheddar, creating a harmonious flavour profile. This combination is perfect for those who enjoy a contrast of sweet and spicy flavours.
Black Garlic Pickle and Camembert de Normandie
The rich, gooey Camembert de Normandie, with its wild mushroom and Brussels sprout notes, is a delightful cheese. When paired with the fragrant heat of black garlic pickle, the cheese's richness is perfectly balanced. Remember to go easy on the pickle, as a little goes a long way.
Fig Chutney and Blue Cheese
A classic pairing, fig chutney complements the strong flavour of blue cheese, such as Stilton or Shropshire Blue. The sweet and sticky fig chutney provides a delightful contrast to the rich, creamy texture of the blue cheese. This pairing is a favourite for many cheese enthusiasts.
When creating your cheeseboard, remember to allow the cheese to come to room temperature to enhance its flavour and texture. Offer a variety of crackers or biscuits to provide a crunchy contrast to the creamy cheeses. Enjoy experimenting with different combinations to discover your favourite pairings!
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Chutney storage
Storing Unopened Chutney
Unopened chutney should be stored in a cool, dry, and dark place, away from direct sunlight. It is best to use a good-quality glass jar, such as a Kilner jar, with a plastic-coated lid. Metal lids can react with the acid in the chutney. If using a jar with a rubber seal, place a wax paper disc on the chutney before sealing to create an airtight seal. Ensure that the jar is sterilised before filling it with chutney. This can be done by washing it in warm soapy water, rinsing it with clean warm water, and drying it with a clean cloth. Then, place the jar in an oven preheated to 140°C for 10 minutes. When filling the jar, use a jam funnel to avoid spills, and ensure that the chutney and jar are at similar temperatures to avoid cracking the glass.
Storing Opened Chutney
Once the chutney jar has been opened, it should be stored in the fridge to extend its shelf life. Opened chutney that is continuously refrigerated can last up to a month.
Maturing Period
Chutney benefits from a long maturing period before it is consumed. It is recommended to leave unopened chutney for at least eight weeks before opening to allow the flavours to develop fully.
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Chutney as a standalone dish
Chutney is a versatile dish that can be enjoyed in multiple ways. While it is traditionally an accompaniment paired with spicy, aromatic curries, sandwiches, meats, and cheese boards, there is no reason why it cannot be enjoyed as a standalone dish. In fact, some people enjoy eating chutney straight out of the jar!
Chutney is made from vegetables and sometimes fruits, which are foods we commonly eat on a daily basis. Its sweet and savoury elements make it a perfect accompaniment to many dishes, but it can also stand on its own as a tasty snack.
When choosing a chutney to enjoy on its own, consider your personal preference for sweet, savoury, sour, or spicy flavours. Some popular varieties of chutney include caramelised onion chutney, sweet chilli jam, and tomato and garlic chutney. These chutneys can be paired with different types of cheese and crackers to create a delicious combination of flavours and textures. However, they can also be enjoyed by themselves, straight out of the jar or with a spoon.
If you're looking for a more substantial chutney dish, consider pairing it with a crisp, thin flatbread or a more traditional cracker. Walnut bread is also a unique option that can complement the flavours of chutney. Remember, the key to a great chutney dish is to balance all the senses, including visual and olfactory elements. So, take the time to choose a chutney that not only tastes good but also looks and smells appealing.
Additionally, when serving chutney as a standalone dish, it's important to consider the temperature and texture. Allow the chutney to come to room temperature before serving, and if it has been refrigerated, give it a quick stir to remove any wateriness. By following these simple tips, you can elevate your chutney experience and enjoy it as a delicious dish on its own.
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The history of chutney
Chutney is a savoury condiment commonly used in Indian cuisine. The word 'chutney' is derived from the Hindi word 'chatni', which means 'to crush' or 'to grind' and 'to lick' or 'to eat with appetite'. Chutney originated over 2,000 years ago on the Indian subcontinent in the form of a sauce or paste made from fresh ingredients—a drastic difference from the preserved and chunky condiment it is today. Chutney was traditionally made by grinding together fruits and vegetables with spices and salt using a mortar and pestle, but today it is often made using a blender or food processor.
In ancient India, chutney was an important part of the diet and was introduced during the Mughal era when the Mughal emperors brought a variety of culinary influences from their homeland in Central Asia. The Mughal kitchens were known for their elaborate feasts, which included a wide range of chutneys made with exotic ingredients such as saffron, rose petals, and dried fruits.
Chutney was eventually adopted by the Romans and then the British. The British version, which we often see today, is made with much greater quantities of vinegar and sugar than the original Asian chutneys. This is likely because the vinegar and sugar act as preservatives, giving the chutney a longer shelf life, making it more suitable for long expeditions. Major Grey's Chutney was one of the first examples of this British version, with ingredients such as mangoes, raisins, onions, sweeteners, and spices.
Chutney is now a popular condiment in Britain, often served alongside pub lunches, as a filling in sandwiches, and as an accompaniment to a cheese board. In 2014, £26.53 million was spent on chutney in Britain, and 23,200kg of mango chutney was exported to the country. Chutney's popularity in Britain can be attributed to its versatility, long shelf life, and ability to enhance the flavour of plain foods.
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Frequently asked questions
There are many types of chutney that can accompany cheese and biscuits, including fig, plum, onion, peach, tomato and garlic, and sweet chilli jam.
A classic rich, nutty cheddar is a great first choice for a biscuit. Other options include soft goat's milk cheese, blue cheese, and hard cheeses such as Comté, Cheddar, and Cantal.
It is recommended to have three well-chosen cheeses, such as a rich nutty cheddar, a soft goat's milk cheese, and a blue cheese. Offer a couple of different biscuits or crackers, such as a crisp, thin flatbread and a traditional cracker. Finally, add some extras like nuts, fruit, and one or two chutneys.
It is recommended to have an 80/20 cheese-to-chutney ratio.
To maximise the shelf life of an opened jar of chutney, it is best to keep it refrigerated and tightly covered.