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Cheese and Chutney Sandwiches

Make with Brown bread, softened butter, and little gem lettuce.

Coarsely grate 450g (1 lb.) Dubliner or good Cheddar Cheese.

Stir in three or four tablespoons chutney (below, or use Ballymaloe)

and two scallions chopped.

Spread this on each sandwich with a leaf of crisp lettuce.

Tomato Chutney :
1 Onion (finely chopped)
60g (2 oz) Sultanas
1 Medium Tin Chopped Tomatoes
1 tsp. Ginger
2 Eating Apples (peeled and chopped)
180g (6 oz) Brown Sugar
180ml.( (6 fluid oz) White Wine Vinegar.

First make the chutney.
(You will have far more than you need for this dish but it isn't practical to make it in smaller quantities and it has many other uses in a store cupboard.)
Tip all the ingredients into a large saucepan and bring to a gentle simmer.
Let it boil gently for 20 to 30 mins., stirring all the time to make sure it doesn’t stick or burn.
It is reckoned to be ready when a spoon drawn through the mixture leaves a path behind.
Leave this cool and preserve in jars.

July 28, 2009 02:29 PM | 0 Comments
  Martin Dwyer
Consultant Chef