A few nights ago this happened, but as I was closing the door, a spot of color — a few tablespoons of curried apple chutney in a jam jar — caught my eye and saved the day. I had made the chutney, a mix of stewed apples, onion, ginger, vinegar, sugar, and curry a few weeks ago to pair with smoked gouda in a grilled cheese for a post over on the Wisconsin Cheese Talk blog. A spoonful of this sweet, tart, spicy condiment goes a long way, and the little that remained in the jar proved plenty for two good-sized grilled cheese made on peasant bread using my favorite Suzanne Goin technique.
4 from 1 review
2 large apples, peeled, cored, and roughly chopped 1 small onion, thinly sliced ¼ cup apple cider vinegar ¼ cup sugar zest of 1 orange 1 teaspoon curry powder pinch kosher salt pinch red pepper flakes to taste 1 bay leaf 1 inch knob of fresh ginger, peeled and minced one lemon small handful of cilantro, minced
For 1 grilled cheese:
2 slices good, bakery style bread mayonnaise neutral oil such as canola or grapeseed 1–2 tablespoons curried apple chutney Gouda, grated
