5 Ingredients or Fewer

Cheddar & Chutney Grilled Cheese From Ina Garten

by:
September 28, 2020
4.5
10 Ratings
Cheddar & Chutney Grilled Cheese From Ina Garten
Photo by Quentin Bacon
  • Makes 6 sandwiches
Author Notes

Grate the Cheddar in large shreds on a box grater, as you would grate carrots. For a large amount, you can use the carrot grater blade of your food processor. If you don’t have a panini press, you can make these in a sauté pan with a small skillet on top.

Recipe courtesy of MODERN COMFORT FOOD: A Barefoot Contessa Cookbook. Copyright © 2020 by Ina Garten. Photography by Quentin Bacon. Published by Clarkson Potter, an imprint of Penguin Random House. —Food52

What You'll Need
Ingredients
  • 12 (1/4-inch-thick) slices good bakery white bread
  • 1/4 pound (1 stick) unsalted butter, melted
  • 1 (8.5-ounce) jar mango chutney (such as Stonewall Kitchen)
  • 3 cups grated extra-sharp white Cheddar (8 ounces) (see Author Notes)
Directions
  1. Lay 6 slices of the bread on a cutting board and brush each slice generously with the butter. Turn the slices over and spread each one with 1 1/2 tablespoons of the chutney. Place 1/2 cup of the cheddar evenly on each slice and place the remaining 6 slices of bread on top of each sandwich. Brush the tops generously with melted butter.
  2. Heat a panini press (see Author Notes) and grill the sandwiches according to the directions for the machine, until the bread is nicely browned on both sides and the cheddar is starting to melt. Place the sandwiches on a cutting board and cut each one in half diagonally. Serve hot.
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6 Reviews

Chef A.
Chef A. October 14, 2024
I made this Cheddar & Chutney Grilled Cheese last night and it was absolutely delicious! The sweet and savory combination of the chutney with the sharp cheddar was a real winner. It was so easy to throw together too, with just a handful of ingredients. Thanks for sharing this recipe!

For anyone looking for a fun twist on grilled cheese, Try it out with some Hot Tim Hortons Coffee (Check Menu prices at https://timhortonsmenuprices.co.uk/), Great Combo!
 
ustabahippie
ustabahippie March 11, 2023
Sounded interesting and i had the ingredients. Id use way less chutney and more cheddar if i make it again.
 
brushjl
brushjl February 5, 2023
Delicious! I ended up using up the coriander and lime pickle I had in the fridge and it was great. My panini press is broken but a regular frying pan worked well.
 
judy
judy October 21, 2020
I grew up eating pickles and cheese Various kinds, often in my school lunch. Friends thought I was weird. As an adult learned that chutney --a form of pickle-- was a staple in England. We did not have much money, and often had commodities from the government. American cheese loaf (velvet today) or cheer cheer brick was often. included. We also would receive American Sweet relish. And whit bread. So cheese and relish on bread was often in my lunch box. Not until I was an adult did I learn about chutneys. My Mom just made the sandwiches with what she had on hand, and from what she knew. And sweet pickle and cheese was one she was familiar with. She was not much of a cook. And we had to eat what was available or go hungry, as she often said. Now as a much older adult, sweet pickle, chutney, that I often make myself from an Early Joy of Cooking recipe, on while grain bread is a standard. I had never thought to make a grilled cheese version of this, though. So now I will. thank you, Ina.
 
Janet M.
Janet M. December 12, 2021
We grew up the same, and I've used mango chutney in grilled cheese from time to time. Mom's homemade bread and butter pickles, with peanut butter, was my frequent lunch box meal--as we lived on a farm, no commodities for us, but with a huge garden and a dairy cow, we didn't need them to eat well. Now instead of a sweet chutney, I use a lovely spicy tomato chutney--sounds like it's in line for lunch today.
 
ellent124
ellent124 October 1, 2020
Sounds good, but 8 oz grated cheese generally accepted to be 2 cups, not 3 cups.