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
Ingredients
- For the chutney:
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1 tablespoon
Canola oil
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1
Medium shallot, minced
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3
Garlic cloves, minced
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1 tablespoon
Fresh ginger, minced
-
1/4 teaspoon
Ground coriander
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1/4 teaspoon
Ground cinnamon
-
1/4 teaspoon
Kosher salt
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2 tablespoons
Agave nectar
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2 tablespoons
Apple cider vinegar
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1/4 cup
Water
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5 ounces
About 1 cup, husked ground cherries, halved
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2
Medium plums, pitted and coarsely chopped
- For the sandwich:
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4 tablespoons
Butter, room temperature
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8
Slices whole wheat bread
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2 cups
Gouda cheese, shredded
-
handful of arugula
Directions
- For the chutney:
-
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.
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Once chutney has thickened, transfer to a jar or small bowl and let cool slightly.
- For the sandwich:
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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.
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If you have chutney left over, use it to top pork, chicken, or other sandwiches.
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