Bento #110: Chutney and Cheese

Nothing exciting to see here.  Sandwich on Kingdom bread, carrots, apple.

The sandwich innards are chutney and cheese.  Mmm, chutney and cheese.  One of Our favorite combos, to be sure.

We are so overcome by Our love of chutney that We meant to give  you the recipe for the plum chutney, but We cannot find it!  Oops.  So instead, We give you the most common chutney We make for sandwiches: Tomato-Pear chutney.

Tomato-Pear Chutney:

• 2 1/2 cups large chunks of tomatoes
• 2 1/2 cups diced pears.  Diced here means like 1/4" cubes; larger than that and your chutney might be sort of chunky.
• 1/2 cup golden raisins (can use regular, but won't be as attractive in color)
• 1/2 cup green bell pepper, diced
• 1/2 cup chopped onion (We sometimes use more)
• 1 cup sugar
• 1/2 cup vinegar
• 1 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon dry ground mustard
• 1/4 teaspoon cayenne (this will not make the chutney spicy.  For spicy, use 1/2 to 1 tsp.)
• 1/4 cup pimiento or other similar mild pepper (optional, or can use more bell pepper, etc.)

Put everything in a saucepan and bring to a boil.  Simmer 45-60 min, or until fruits and veg are softened and chutney is thickened.  This chutney tends to be a little on the chunkier side.  If using pimiento and using canned, add this in right at the end.  For immediate use, pack in a jar and place in fridge.  If wanting to store, pack in sterile 1/2 pint jars and process. Makes 3-4 1/2 pint jars.

Now you, too, citizens, can make your very own chutney and cheese sandwiches!