Name: Ham, brie and mango chutney toasties recipe
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 10
Cuisine: australian
Ingredients: 8 slices sourdough bread; 400g shaved ham; 180g brie, sliced; 50g butter, at room temperature; 3 tsp sesame seeds; 1 tbsp olive oil; 1 small red onion, grated; 2 long red chillies, finely chopped; 5cm piece fresh ginger, peeled, grated; 1/2 tsp sea salt flakes, crushed; 4 large mangoes, peeled, chopped; 1 large apple, peeled, grated; 1 cup white sugar; 1/2 cup apple cider vinegar; 1/2 cup port

by magnumandco Last updated on 01/29/2020

A delicious ham and cheese toastie with the addition of mango chutney. It will be your new go-to! - magnumandco

Ingredients

8 slices sourdough bread
400g shaved ham
180g brie, sliced
50g butter, at room temperature
3 tsp sesame seeds

Spiced mango chutney

1 tbsp olive oil
1 small red onion, grated
2 long red chillies, finely chopped
5cm piece fresh ginger, peeled, grated
1/2 tsp sea salt flakes, crushed
4 large mangoes, peeled, chopped
1 large apple, peeled, grated
1 cup white sugar
1/2 cup apple cider vinegar
1/2 cup port

Method

Step 1

To make the spiced mango chutney, combine the oil, onion, chilli, ginger and salt in a large, 7cm deep frying pan (see tip). Place over medium-low heat. Cook, stirring every 6 minutes or until onion is soft and translucent.
Step 2

Add the mango, apple, sugar, vinegar and port. Increase heat to medium-high, bring to the boil, stirring until sugar has dissolved. Boil gently, stirring often, for 20 minutes or until thickened.
Step 3

Spoon the hot chutney into hot sterilized jars, seal. Turn upside down and stand for 2 minutes then turn right side up and allow to cool. Store in the fridge for up to 6 months Spoon a heaped spoonful mango chutney onto 4 slices of the bread. Top with the ham and cheese. Sandwich with the remaining bread. Combine butter and sesame seeds then spread over both sides of the sandwiches.
Step 4

Heat a large non-stick frying pan over medium heat. Cook the sandwiches for 4 minutes each side or until the bread is golden and cheese is melted.

Recipe Notes

from Australia’s Best Recipes team

Leave the seeds in if you like the chutney spicy.

Using a wide deep-frying pan speeds up the cooking time, if you don’t have a deep wide pan, use a large saucepan, the cooking time will be about 10-15 minutes longer.