California Avocado Chutney with Grilled Cheese
Just when you thought a grilled cheese sandwich couldn’t get much better - in comes the California Avocado Chutney with fresh California avocados made in celebration of California Avocado Month. It has the perfect balance of sweet with a little spice and will last for up to a week in a sealed airtight glass container. I’ve paired the avocado chutney with grilled cheese, on a slice of toast as well as with chicken and lamb - I highly recommend it!
PREP TIME
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COOK TIME
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INGREDIENTS
14
Serves: 1
Ingredients
California Avocado Chutney
- 111 Avocado, diced
- 1/21/21/2 Red Onion, diced
- .5 tsp.5 tsp.5 tsp Yellow Mustard Seed
- 1/2 cup1/2 cup1/2 cup Coconut Palm Sugar
- 3 Tbsp3 Tbsp3 Tbsp Red Wine Vinegar
- 1/2 cup1/2 cup1/2 cup Raisins, crimson
- 2 tsp2 tsp2 tsp Crystallized Ginger, chopped
- .5 tsp.5 tsp.5 tsp Red Pepper Flakes
Grilled Cheese
- 2 pieces2 pieces2 pieces Sourdough Bread
- 1 Tbsp1 Tbsp1 Tbsp Mayonnaise
- 2-4 pieces2-4 pieces2-4 pieces Muenster Cheese, (slices)
- Sea Salt
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Over medium heat in a skillet - add the red onion, raisins, coconut palm sugar, red wine vinegar, ginger, chilli flakes, mustard seed
- Cook for about 3-5 minutes or until the sugar is melted, stirring every minute or so
- Transfer everything from the skillet to a food processor and pulse until mixed, yet still chunky
- Fold in the avocado to the chutney and transfer to an airtight container, storing in the fridge for up to a week
- Over medium-high heat in a cast-iron skillet, add the sourdough with the outside brushed with mayonnaise, sea salt then add in the cheese and chutney. Cook for about 2-3 minutes per side or until cheese is melted.
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My Notes:
About This Recipe
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Nut Free Other Pescetarian Shellfish Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 1365 |
| Fat: | 38 g |
| Carbohydrates: | 238 g |
| Protein: | 30 g |
| Cholesterol: | 83 g |
| Sodium: | 1002 mg |
| Fiber: | 7 g |
| Sugars: | 158 g |
| Calculated for total recipe. | |
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