Cheese board with tomato chutney

Name: Cheese board with tomato chutney
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8
Ingredients: 2 medium-sized onions; 2-3 Garlic cloves; 30-40 g fresh ginger; 75 g dried apricots; 2 can(s) (850 ml each) peeled tomatoes; 200 g Gelling sugar; 1 TEASPOON Salt; 1 slightly heaped Tsp Cayenne pepper; 200 ml White wine vinegar; 250 g blue and green grapes; 1/2 potty Basil; 1 (approx. 300 g) Corner Gorgonzola cheese; 1 (approx. 350 g) thick slice Bel Paese cheese; 1 (approx. 200 g) small smoked Bel Paese cheese; 1 piece(s) (250 g) Pecorino cheese; 1 piece(s) (250 g) Parmesan cheese

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 8

2 medium-sized onions
2-3 Garlic cloves
30-40 g fresh ginger
75 g dried apricots
2 can(s) (850 ml each) peeled tomatoes
200 g Gelling sugar
1 TEASPOON Salt
1 slightly heaped Tsp Cayenne pepper
200 ml White wine vinegar
250 g blue and green grapes
1/2 potty Basil
1 (approx. 300 g) Corner Gorgonzola cheese
1 (approx. 350 g) thick slice Bel Paese cheese
1 (approx. 200 g) small smoked Bel Paese cheese
1 piece(s) (250 g) Pecorino cheese
1 piece(s) (250 g) Parmesan cheese

Directions

1
Peel onions and garlic. Chop the onions finely, press the garlic through a garlic press. Peel and grate ginger. Finely dice the apricots. Put the tomatoes in a large pot and cut them into large pieces. Add onions, garlic, ginger, apricots, jam sugar, salt, cayenne pepper and vinegar. Bring to the boil and boil down at low heat for about 3 1/2 hours.
2
Stir from time to time. Pour the finished chutney hot into clean glasses with twist-off lids, place them on the lid for about 5 minutes and let them cool down. Wash and drain the grapes and basil. Arrange the cheese on a large plate together with some chutney. Garnish with grapes and basil. Serve with fresh ciabatta and grissini. Keep the rest of the chutney in a cool place
3
Waiting time approx. 1 hour