This weekend is the official start of summer. Summertime makes me so happy… longer days, cocktails on porches, sandals, and backyard BBQs. In this case, a BYOA (bring your own app) barbecue.
My sweet friend and her husband are hosting a party to show off their new place and grilling the meat, while the guests are tasked with providing appetizers and dessert. Without assigning us specifics I thought we might end up with 8 batches of brownies (which isn’t necessarily a bad thing) and no chips and dips (a BBQ tragedy). So I wanted to think outside the box on my contribution.
I realize grilled cheese hardly counts as “thinking outside the box” since I didn’t reinvented the wheel on this classic sandwich. But I’m hoping the mango chutney dipping sauce makes up for it.
I’ve been on a total mango kick lately (see my mango salsa recipe), but I’m taking full advantage while it is in peak season. Also, for 2.5 seconds I considered making my own bread for the grilled cheese, but that would have been a whole lot of more work and stopped me from a trip to my favorite Empire Bakery.
So again, I decided to focus on the chutney… The word “chutney” is derived from the Sanskrit word caṭnī, meaning to lick. In other words, this recipe finger-licking good!
- I loaf Italian bread
- 16 ounces fresh mozzarella cheese
- 2 tablespoons olive oil
- 3 large mangos, peeled and chopped
- 2 tablespoons coconut oil (or other cooking oil)
- 1 sweet onion, chopped
- ½ red pepper, seeded and chopped
- 1 teaspoon red pepper flakes
- 3 tablespoons fresh ginger, chopped
- 1 garlic clove, chopped
- ½ cup raisins or golden raisins
- 3/4 cup cider vinegar (or white vinegar)
- 1 tablespoon cinnamon
- 2 teaspoons curry powder
- ½ teaspoon nutmeg
- 1/3 cup brown sugar
- 1 tablespoon lemon juice
- Salt and pepper to taste
- In a large sauté pan heat the oil over medium heat. Add the red pepper flakes to season the oil.
- Add the chopped onion and sauté until soft, about 3 minutes. Then add the ginger, garlic, red pepper and raisins and continue sautéing an additional 1 to 2 minutes. Then stir in the mango.
- In a small bowl combine the vinegar, spices, and brown sugar.
- Pour the liquid mixture over the mango mixture and bring to a light boil, stirring occasionally.
- Turn the temperature down and it let the chutney simmer for 25 minutes.
- Add the lemon, salt and a dash of pepper. Simmer for an additional 5 minutes and remove from heat. The mixture will continue to thicken.
- Heat a grill pan over medium-high until it is very hot.
- Slice the bread into ¼ inch thick slice.
- Oil the outer side of two slices of bread.
- Place a slice of bread (oil side down) on the grilling pan, then layer a generous slice of mozzarella and spread the mango chutney on top. Add the second piece of bread on top.
- Let the sandwich grill until it is fully toasted on one side, approximately 3 minutes. Then flip and allow the other side to toast.
- Repeat until you have made all your sandwiches.
- Serve the sandwiches hot with additional chutney on the side for dipping.
- Cut the sandwiches in bite size pieces and serve with extra chutney as a dipping sauce for an appetizer.