Ground Cherry and Plum Chutney on Grilled Cheese


Author Notes: Chutney made with tart ground cherries and sweet plums is on smokey gouda and crunchy arugula in this grilled cheese for all ages. Vicky | Things I Made Today

Serves: 4

Ingredients

For the chutney:

  • 1 tablespoon Canola oil
  • 1 Medium shallot, minced
  • 3 Garlic cloves, minced
  • 1 tablespoon Fresh ginger, minced
  • 1/4 teaspoon Ground coriander
  • 1/4 teaspoon Ground cinnamon
  • 1/4 teaspoon Kosher salt
  • 2 tablespoons Agave nectar
  • 2 tablespoons Apple cider vinegar
  • 1/4 cup Water
  • 5 ounces About 1 cup, husked ground cherries, halved
  • 2 Medium plums, pitted and coarsely chopped

For the sandwich:

  • 4 tablespoons Butter, room temperature
  • 8 Slices whole wheat bread
  • 2 cups Gouda cheese, shredded
  • handful of arugula
In This Recipe

Directions

For the chutney:

  1. Heat canola oil in a medium saucepan over medium heat. Add shallots, garlic, and ginger and cook until aromatic, about 3 minutes. Add in coriander, cinnamon, and salt and mix well for 30 seconds. Stir in agave, vinegar, and water. Add in ground cherries and plums and bring mixture to a boil. Lower heat and let chutney reduce, stirring occasionally, for about 25 minutes.
  2. Once chutney has thickened, transfer to a jar or small bowl and let cool slightly.

For the sandwich:

  1. Butter each piece of bread on one side (about ½ a tablespoon per slice). Place one piece of bread, buttered side down, in a small skillet. Top bread with chutney, about ½ a cup of Gouda, a little bit of arugula, and another piece of bread (buttered side up). Turn heat on medium and press down with a spatula. Cook until bread has started to brown and cheese is melty. Flip and repeat on other side. Repeat with remaining sandwiches.
  2. If you have chutney left over, use it to top pork, chicken, or other sandwiches.

More Great Recipes:
Sandwich|Arugula|Cheese|Cherry|Coriander|Fruit|Gouda|Shallot|Vinegar|Plum|Make Ahead|Summer

Reviews (2) Questions (0)

2 Reviews

Deborah D. August 27, 2017
This was delicious, Vicky. I've been looking forward to making the chutney again this month, when ground cherries and plums are both in season. The only substitution I used was honey in place of agave nectar. BTW, we have referenced your blog/recipes on the Wisconsin Farmers Market Association Facebook page.<br />
 
Author Comment
Vicky |. August 27, 2017
Thanks so much for sharing Deborah! Happy to hear the chutney turned out well and thanks for sharing with the WI group too :)