Vintage Farmhouse Cheddar Spiced Aubergine And Chutney Sandwich Recipes

Steps:

• In a bowl stir together chutney, Cheddar, sour cream, cream cheese, and salt and pepper to taste until combined well.
• Make 6 sandwiches with filling and bread, pressing together gently. With a 1 1/2-inch round cutter cut 4 rounds from each sandwich.
• Put coriander on a small plate and spread edges of rounds with mayonnaise to coat well. Roll edges in coriander. Sandwiches may be made 2 hours ahead, wrapped in plastic wrap, and chilled.

Steps:

• Cut each roll in half crosswise. Spread the bottom half liberally with chutney. Place a thick slice of Cheddar on top and cover with the top half of the roll.

Steps:

• Put the onions, ginger and oil in a large saucepan and gently cook for 15 mins until soft. Stir in the spices and curry leaves and fry for a few mins, then add the tomato purée and tamarind and fry for a few mins more.
• Stir in the aubergines, raisins, sugar and vinegar. Heat gently until the sugar has dissolved, then simmer for 20 mins until the chutney has thickened. Leave for 10 mins, then spoon into sterilised jars and seal. The pickle can be eaten straight away and keeps for up to 6 months.

Steps:

• Heat a griddle pan or heavy frying pan.
• Lay the aubergines on a baking tray and sprinkle with the cumin, chilli, paprika, salt and pepper, olive oil and lemon juice.
• Transfer the aubergine into the griddle pan and grill on both sides for 2 - 3 minutes, until golden brown.
• Transfer back into the baking tray and leave to cool.
• Butter the bread and spread 4 slices with the mango chutney.
• Layer the cheese, onion, aubergine and rocket leaves onto the slice with the mango chutney and place a buttered slice on top.
• Cut in half and serve with extra salad leaves.