California Avocado Chutney with Grilled Cheese (Edit recipe)

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!

Difficulty:

Intermediate

Show nutritional information

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.

by sweatspace

View original recipe

Serves: 1

Ingredients

California Avocado Chutney

1 Avocado, diced
1/2 Red Onion, diced
.5 tsp Yellow Mustard Seed
1/2 cup Coconut Palm Sugar
3 Tbsp Red Wine Vinegar
1/2 cup Raisins, crimson
2 tsp Crystallized Ginger, chopped
.5 tsp Red Pepper Flakes

Grilled Cheese

2 pieces Sourdough Bread
1 Tbsp Mayonnaise
2-4 pieces Muenster Cheese, (slices)
Sea Salt

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Process

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.