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Ham, Brie and Calypso® Mango Chutney Toastie Recipe

Breakfasts

Prep Time

15 min
Cook Time

35 min
Course

Breakfast
Difficulty

Beginner

Read Recipe

Ingredients List

Perfection Fresh Australia 4

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ingredient_1=8 slices sourdough

ingredient_10=1 tsp sea salt flakes, crushed [[CALYPSO® MANGO CHUTNEY]]

ingredient_11=1 cup (225g) white sugar [[CALYPSO® MANGO CHUTNEY]]

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ingredient_3=125g brie, sliced

ingredient_4=60g butter, at room temperature

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ingredient_6=2 green onions, finely chopped [[CALYPSO® MANGO CHUTNEY]]

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8 slices sourdough
150g sliced ham
125g brie, sliced
60g butter, at room temperature

CALYPSO® MANGO CHUTNEY

4 Calypso® mangoes, peeled, chopped
2 green onions, finely chopped
1 long red chilli, seeds in, finely chopped
2 garlic cloves, chopped
1 tbs garted ginger
1 tsp sea salt flakes, crushed
1 cup (225g) white sugar
1/2 cup (125ml) sherry or red wine vinegar
1 tsp toasted Nigella seeds, optional

Featured products

Calypso® Mangoes

Perfection Mangoes

METHOD

For the Calypso® Mango Chutney, combine the mango, onions chilli, garlic, ginger and salt in a large, wide, non-stick frying pan over medium. Cook, stirring occasionally for 8 minutes or until the mango starts to soften. Add the sugar and vinegar, bring to the boil, stirring often until the sugar has dissolved. Boil, stirring occasionally, for 8-10 minutes or until the chutney has thickened. Remove from the heat, stir in the nigella seeds. Spoon the hot chutney into hot sterilized jars, seal. Set aside at room temperature to cool.

Place 4 slices of sour dough onto a board. Spread with mango chutney. Top with ham and brie and a large spoonful mango chutney. Sandwich together with remaining bread. Spread the butter over both sides of the sandwiches. Heat a large non-stick frying pan over medium heat. Cook the sandwiches for 2-3 minutes each side or until golden, then place onto a tray into a warm oven for 5 minutes to melt the cheese. Cut in half and serve.

For the Calypso® Mango Chutney, combine the mango, onions chilli, garlic, ginger and salt in a large, wide, non-stick frying pan over medium. Cook, stirring occasionally for 8 minutes or until the mango starts to soften. Add the sugar and vinegar, bring to the boil, stirring often until the sugar has dissolved. Boil, stirring occasionally, for 8-10 minutes or until the chutney has thickened. Remove from the heat, stir in the nigella seeds. Spoon the hot chutney into hot sterilized jars, seal. Set aside at room temperature to cool.

Place 4 slices of sour dough onto a board. Spread with mango chutney. Top with ham and brie and a large spoonful mango chutney. Sandwich together with remaining bread. Spread the butter over both sides of the sandwiches. Heat a large non-stick frying pan over medium heat. Cook the sandwiches for 2-3 minutes each side or until golden, then place onto a tray into a warm oven for 5 minutes to melt the cheese. Cut in half and serve.