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Sep 26, 2000 11:01 PM

Cheese and Mango Chutney Sandwich

  • s

An odd and fairly wonderful piece of writing showed up on Salon today, under the guise of a food article. You won't learn anything useful (or true), but it would be a shame if such a curiosity slipped by without notice.


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  1. Great fun, Steven. You know when I lived in Ireland a few years back, a commom offering in cafes and tea rooms was still cheese and pickle sandwiches, on nice moist brown bread. The pickle (or glue) in this case being a lovely tomato relish and the cheese a mild white cheddar. Yum!

    1 Reply
    1. re: Maria Eng

      Elephant and Castle on Greenwich Ave. used to make a grilled cheese and chutney sandwich that was just delicious. Thanks for reminding me of it.

    2. I feel like such a boob. I totally don't get the first two paragraphs.

      I feel a slight limbic fury that the writer seems to be anti-potato (an unforgivable offense), and a more intellectual realization that he's saying something more ironic than that...but I just don't get it.

      Some clever writing tricks further down that I intend to shamelessly steal, though...

      6 Replies
      1. re: Jim Leff
        Gabriel Solis

        I'm with you on this, Jim. I'm not sure the writer is actually anti potato, but I can't for the life of me figure out what super-hip post-post-ironic point he is trying to make. To each his/her own, I guess.


        1. re: Gabriel Solis
          Mr. Potato Head

          Might it be that potatoes (along with pasta) are the grand taboo of no-carb diets?

        2. re: Jim Leff

          For what it's worth, I thought it was the funniest thing I'd read in months. But then I have a very odd sensayuma.

          1. re: Tom Hilton

            I thought it was real funny too -- and what is perhaps even funnier is that it stimulated this discussion, in another part of cyberspace, of how to make a great cheese-and-chutney sandwich.

            1. re: Jeremy Osner

              Yes, even food articles that aren't really about food can make us talk about food.

              Incidently, I think the apparent anti-potato bias was just some writerly fooling around. Actually, those first two paragraphs read to me as a spot-on parody of that cutesy-folksy kind of direct address you see in journalistic food writing: "You want this, you have to do that, etc."

              And to bring the subject back down to earth: A while back at the uptown Fairway they had this brilliant artisanal cheddar (Irish, I think). The shelf label demanded that you try it with this banana chutney (Busha Brown?) they had elsewhere in the store; of course, there was an equal and opposite sign on the chutney pushing the cheese. I finally succumbed to the combination, and it was almost as stellar as promised. If they still stock the both: highly recommended.

              1. re: Steven Stern

                This stuff is excellent! It looks a bit like tar, but it tastes wonderful:spicy, tangy, slightly sweet. In addition to being perfect for cheese and chutney sandwiches, it makes a great spread on its own in lieu of jelly/jam.

        3. It takes five minutes longer, but the ultimate cheese and chutney sandwich is broiled. Toast two slices, spread both with chutney, layer on the sliced cheese of your choice and stick under the broiler just long enough for the cheese to bubble. Can be eaten open-faced or closed together.

          Also works when you do it in a cast iron pan, but it's better broiled.


          3 Replies
          1. re: Beth

            I've eaten cheese and chutney sandwiches for what seems like forever. Actually, I was introduced to them by an English lady (and fabulous cook) that I lived with for a few years. She, and now I, prepare them in a sandwich press, which has roughly the same effect as grilling. Lots of different types of chutney go well with cheese, in addition to mango chutney. I'm particularly partial to tomato chutney and eggplant chutney.

            1. re: Tom Armitage

              What is the difference between chutney and relish, exactly? I see both mango relish and mango chutney in the supermarket, but have never gotten around to trying either.

              1. re:

                There is a huge overlap between a "chutney" and a "relish," at least as I understand these terms. Both involve combinations of fruits, vegetables, and/or nuts with vinegar, sugar, and spices. Perhaps the only difference, again in my use of those terms, is that a relish always has a texture of "chopped" ingredients, whereas a chutney can have either a "chopped" texture or a smooth blended texture. I'm looking at a recipe for "zucchini relish," for example, and it involves cooking chopped zucchini, onion, green pepper, garlic, sugar, vinegar, water, mustard seeds, turmeric, and mustard. It could as well be a "zucchini chutney" as far as I'm concerned. There have also been a couple of references to Branston Pickle in this thread. Branston Pickle is a type of a chutney or relish that combines carrots, rutabaga, cauliflower, sweet gherkins, dates, garlic, brown sugar, malt vinegar, lemon juice, Worcestershire sauce, mustard seed, allspice, and browning.

          2. i read the article in salon too and wanted to try it as i got some great chutney in napa. what kind of bread and what kind of cheese is best? my family is sweedish and norwegian, but i've never heard of this combo

            1. We take our cheddar with Branston Pickle, mmmmm. I've never tried grilling the combo in a sandwich, but will do so on the double.

              1 Reply
              1. re: Rachel Hope

                Ohmigod, I love Branston Pickle. The first time I had it was in London, with another first for me: Plowman's Lunch. Can't find it in St. Louis but my tastebuds haven't forgotten. pat