Curried Swede Soup Mango Chutney Cheese Toasties Recipes

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MANGO CHUTNEY CAMPFIRE CHEESE TOASTIES



Mango chutney campfire cheese toasties image

Gather round a campfire and make these moreish mango chutney and cheese toasties for a simple family supper. Serve with more chutney for dunking

Provided by Good Food team

Categories     Lunch, Supper

Time 20m

Number Of Ingredients 6

100g grated mozzarella
100g medium or mild cheddar, grated
2 spring onions, thinly sliced (optional)
8 slices white bread
4 tbsp mango chutney, plus extra to serve
small knob of butter, for frying (optional)

Steps:

  • 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 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 mins, flip and cook for 2 mins more. Transfer to sheets of foil using tongs and tightly wrap. Return to the griddle and cook for 3-4 mins more, or until the cheese is melted. Alternatively, melt a little butter in a pan. Fry the sandwiches for 2-3 mins on each side, weighing them down with a second pan or other heavy heatproof object. Cut the toasties into fingers and serve with more chutney for dunking.

Nutrition Facts : Calories 361 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 1.9 milligram of sodium

CURRIED SWEDE SOUP & MANGO CHUTNEY CHEESE TOASTIES



Curried swede soup & mango chutney cheese toasties image

Serve a big bowl of our curried swede soup with cheese and mango chutney toasties for the ultimate comfort food dish. It's a great meal for the winter months

Provided by Esther Clark

Categories     Lunch, Supper

Time 2h10m

Number Of Ingredients 21

2 tbsp olive oil
30g butter
1 onion, sliced
2 celery sticks, finely chopped
1 thumb-sized piece of ginger, peeled and finely grated
1 large garlic clove, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 tbsp medium curry powder
800g swede, peeled and chopped into 3cm pieces
1.8 litre vegetable or chicken stock
50ml double cream
yogurt and chilli flakes, to serve
180g mature cheddar, coarsely grated
3 spring onions, finely sliced
1 heaped tsp nigella seeds
½ small bunch of coriander, finely chopped
2 tbsp butter
4 large slices white sourdough
2 tbsp mango chutney

Steps:

  • Heat the oil and butter in a large saucepan or flameproof casserole dish over a medium heat, and fry the onion, celery and a large pinch of salt for 10 mins until the veg is soft and starting to caramelise. Stir in the ginger and garlic and cook for 1 min more. Add the cumin, ground coriander, turmeric and curry powder. Fry for 1 min more. Stir in the swede and stock. Bring to a simmer. Cover and simmer for 1 hr 15 mins more until the swede is soft. Season. Blitz using a hand blender until smooth. Stir in the cream.
  • For the toasties, mix the cheddar with the spring onions, nigella seeds and coriander. Butter one side of each bread slice. Divide the cheese mix between two slices on the unbuttered side, add the chutney, and sandwich with the other slices, butter-side-out. Heat a medium pan over a medium-low heat, add the sandwiches, and weigh them down with another pan. Fry on each side for 4 mins until golden and the cheese has melted. Cut in half. Serve the soup in bowls topped with some yogurt and chilli flakes, with the cheese on toast on the side.

Nutrition Facts : Calories 567 calories, Fat 30 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 24 grams protein, Sodium 3.7 milligram of sodium

MANGO CHUTNEY CHICKEN CURRY



Mango Chutney Chicken Curry image

My father dreamed up this curry and chutney combination. Now my family cooks it on road trips-in rain and sun, in the mountains, even on the beach. Adjust the curry for taste and heat. -Dina Moreno, Seattle, Washington

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 tablespoon canola oil
1 pound boneless skinless chicken breasts, cubed
1 tablespoon curry powder
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup mango chutney
1/2 cup half-and-half cream

Steps:

  • In a large skillet, heat oil over medium-high heat; brown chicken. Stir in curry powder, garlic, salt and pepper; cook until aromatic, 1-2 minutes longer., Stir in chutney and cream. Bring to boil. Reduce heat; simmer, uncovered, until chicken is no longer pink, 4-6 minutes, stirring occasionally.

Nutrition Facts : Calories 320 calories, Fat 9g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 558mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 24g protein.

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