Mango Chutney Campfire Cheese Toasties Recipes

MANGO CHUTNEY & CHEESE NAAN TOASTIE

Steps:

• In a bowl, mix the cheeses, spring onion, chilli, cumin seeds and coriander.
• 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 a medium heat until just beginning to foam. Add the naan sandwich and use something heavy like a saucepan to press it down. Fry on one side for 4-5 mins or until golden brown, then turn over and repeat. Both sides should be crisp, with the cheese gooey. Cut in half and serve with extra chutney.

MANGO CHUTNEY

Steps:

• Peel the mangoes and chop the flesh into blueberry-sized pieces. Pour the vinegar and sugar into a large pan and simmer gently, stirring until the sugar has dissolved. Increase the heat and bubble for 8-10 mins until reduced a little. Meanwhile, toast the cumin, coriander and cardamom in a dry pan until aromatic.
• Tip the spices into a pestle and mortar and gently crush them, leaving the seeds with some texture. Remove the cardamom pods, leaving the seeds in the spice mix, and add to the vinegar mix along with the mangoes, the other ingredients and 2 tsp salt. Bubble over a medium heat for 1 hr 15 mins - 1 hr 35 mins, until thick and syrupy. Leave to sit for 10 mins.
• Transfer the chutney into 2-3 sterilised jars while still hot. Seal the jars and leave to cool, then add labels. Store in a cool place for up to 2 years - the chutney will be best eaten after a few months, when the flavours have melded and mellowed.

BOMBAY MASALA CHILE CHEESE TOASTIES

Steps:

• Hari chutney:
• Purée apple, lime juice, ginger, garlic, cilantro, mint, sugar, a pinch of salt, and 1-2 chiles, depending on how spicy your chiles are and your heat preference, in a blender, scraping down sides and adding water by the tablespoonful, until a smooth paste forms. Taste and season with more salt or sugar if needed. (You should have about 1 cup, which is more than you'll need for the sandwiches. Color will fade as it sits.)
• Do ahead: Chutney can be made 3 days ahead. Transfer to an airtight container; cover and chill.
• Filling and assembly:
• Heat oil in a medium cast-iron or nonstick skillet over medium. Add mustard seeds and cook until popping, about 30 seconds. Add curry leaves and cumin seeds. Cook, stirring with a wooden spoon, until slightly darkened in color, about 1 minute. Stir in coriander, turmeric, asafetida (if using), and 1-2 chiles. Crumble potato into pan in large pieces and add salt. Cook, coarsely mashing and tossing potatoes to coat, until warmed through, about 2 minutes. Fold in cilantro and chaat masala. Transfer filling to a bowl. Wipe out pan and reserve.
• Arrange 4 slices of bread on a cutting board. Spread some chutney over each slice. Divide filling among slices and top with red onion, green pepper, then cheese. Spread 1 side of remaining 4 bread slices with more chutney and close up sandwiches. Spread ghee over outside of top slices of bread.
• Heat reserved pan over medium. Working in batches if needed, melt a small knob of ghee in pan, then arrange sandwiches, buttered side up, in pan. Cook until golden brown underneath, about 4 minutes. Turn over and cook, pressing down occasionally with the back of a spatula or the bottom of a saucepan, until cheese is melted and other side is golden brown, about 4 minutes.
• Serve toasties with extra chutney and ketchup alongside.
• Chef's note: Sandwiches can be made in a panini or sandwich press as well, or ideally a toastie maker.

MANGO-CHUTNEY CREAM CHEESE APPETIZER SPREAD

Steps:

• Heat oven to 350°F.
• Mix chutney and cumin until blended. Spoon over cream cheese on baking sheet sprayed with cooking spray.
• Bake 15 min.
• Top with nuts.