{"id":4549,"date":"2025-08-21T03:04:52","date_gmt":"2025-08-21T03:04:52","guid":{"rendered":"https:\/\/www.sutyo.com\/a-guide-to-cheese-chutney-pairings\/"},"modified":"2025-08-21T03:04:52","modified_gmt":"2025-08-21T03:04:52","slug":"a-guide-to-cheese-chutney-pairings","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/a-guide-to-cheese-chutney-pairings\/","title":{"rendered":"A Guide to Cheese & Chutney Pairings"},"content":{"rendered":"
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Chutney<\/p>\n<\/figcaption><\/figure>\n

There are two kinds of chutney, Indian chutneys and Western chutneys. Indian chutneys can be fresh or preserved, but were not designed as a condiment to pair with cheeses. Western-style chutney was created by Anglo-Indians during the rule\u00a0of\u00a0India\u00a0by the\u00a0British\u00a0Crown from 1858 to 1947. They were inspired by Indian chutneys but use English fruits, dried fruits and are notable for a combination of sweet, sour and spicy flavors. Today, both styles of chutney are finding popularity as a pairing for cheese.<\/p>\n

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Why Chutney & Cheese?<\/h2>\n
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Cheese and chutney<\/p>\n<\/figcaption><\/figure>\n

Specialty products featuring flavor innovations like sour-spicy, sweet-spicy and spicy-herbal notes are expected to skyrocket in sales, according to a recent report from the Specialty Food Association.\u00a0<\/p>\n

\u201cAs cheese boards evolve into more global, vibrant and flavor-forward experiences, people are looking for something new to cut through the fat and bring contrast,\u201d says Tanzie Turel, who co-founded Elephant Green Chili Chutney<\/a> with her mother, Cashmira, a former recipe columnist and talented home chef. Both were born in Mumbai, spent many years in Dubai and then New York City.\u00a0<\/p>\n

\u201cChutney naturally offers heat, bold flavors and a story,\u201d Turel says. \u201cAnd we\u2019re finding that cheese is the perfect canvas for it.\u201d<\/p>\n

Alison McQuade<\/a>, founder of McQuade\u2019s Celtic Chutney<\/a> in San Francisco, was inspired by a family recipe for chutney and agrees that cheese and chutney is the simple but powerful marriage of flavor and texture that might not be obvious, but is truly meant to be. McQuade launched her chutney business accidentally, almost on a lark.<\/p>\n

\u201cI made chutney as Christmas presents, and my hairdresser asked me to bring another one to her shop for a client,\u201d McQuade recalls. \u201cThe client was none other than Peg Smith from Cowgirl Creamery<\/a>.\u201d<\/p>\n

Intrigued after tasting it, Smith reached out and asked her for cases of the chutney for her store in the Ferry Building. The placement launched her chutneys into a range of cheese shops, wine bars, and cafes. Today, her line rotates with the seasons.\u00a0<\/p>\n

\u201cCurrently we\u2019re offering fig n\u2019 ginger, whisky peach, apple red chili, spicy red onion, Indian spiced apple and plum n\u2019 black pepper,\u201d McQuade notes. \u201cIn Bay Area menus, they\u2019re often sold on grilled cheese sandwiches and charcuterie boards.\u201d<\/p>\n

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Cheese & Chutney Pairings<\/h2>\n
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McQuade chutney and cheese<\/p>\n<\/figcaption><\/figure>\n

As is true with any type of pairing, from wine and cheese to milk and cookies, there are no wrong ways to go if you like the results, but it\u2019s worth knowing what kind of chutneys pair best with different types of cheese.\u00a0<\/p>\n

Indian cuisine is notoriously diverse, so it\u2019s no surprise that an array of regional chutneys have proliferated, from tomato, to coconut, peanut, green (with coriander, mint, green chilies), onion, garlic, mango, tamarind and ginger.<\/p>\n

Cheese Professor contributor David Phillips, who is the lead cheesemonger and beer buyer at Chicago\u2019s Cheese & Board<\/a>, and is a certified cheese professional with more than 20 years of experience selling cheese, says he wouldn\u2019t consider outfitting a gourmet cheese shop without chutney.\u00a0<\/p>\n

\u201cOne of my long-time favorite pairs is a fruit or vegetable-cased chutney with clothbound Cheddar jammed into a hunk of crusty bread,\u201d he says. \u201cThis builds a foundation for a great ploughman\u2019s lunch, which is a blast while sampling a bunch of different beers.<\/p>\n

Fancy chutneys are wonderful\u2014choose your fruit and spice.”<\/p>\n

Spice lovers may want to turn to recommendations from cheesemaker and monger Amy Rowbottom of Crooked Face Creamery<\/a> in Norridgewock, ME. Rowbottom focuses on selling locally crafted products at her storefront in Skowhegan, ME, many of which don\u2019t have widespread distribution beyond local farmer\u2019s markets. (About 75% of her wares are from local farmers and producers).\u00a0<\/p>\n

Everything she selects has to pair well with the 20+ hand-crafted, sustainably produced cheeses she offers in her case, on the palate, but also in terms of the philosophy behind the brand, and even in the aesthetic.\u00a0<\/p>\n

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Rise and Thyme Farm chutney and cheese photo credit Rise and Thyme Farm<\/p>\n<\/figcaption><\/figure>\n

\u201cMy favorite chutney is from Rise & Thyme Farm<\/a>,\u201d Rowbottom says. \u201cThey are based locally in Maine, and the Red Pepper Chutney is visually appealing and adds flavor contrast without being overpowering. The heat is balanced with the rich creaminess of the cheese, a perfect blend of sweet and salty.\u201d Rowbottom recommends pairing it with her Whole Milk Ricotta<\/a>.\u00a0<\/p>\n

Elephant Green Chili Chutney, meanwhile, marries several elements, with herbaceous cilantro, soft coconut sweetness and green chili spice. It\u2019s fragrant, zesty, with sweet heat. Turel says the \u201czingy, herbal notes, with a citrusy lift\u201d pair particularly well with rich cheeses.\u00a0<\/p>\n

\u201cOur chutney isn\u2019t just a condiment, it\u2019s a flavor move,\u201d she says. \u201cWe love a generous schmear with tomato and sharp Cheddar sandwiches, grilled or fresh. Swirled into creme fraiche it\u2019s an easy, elevated dip, perfect with chips or even chicken wings. Or, use it to drizzle on, swirl through or bake into mac and cheese. The green heat hits the richness and makes it exciting.\u201d<\/p>\n

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5 Chutneys to Pair with Cheese<\/h2>\n

Chutney covers a range of forms and flavors. While Western chutneys or the rare Indian chutney may come with cheese pairing recommendations, we recommend trying a variety to see which combinations you like best.<\/p>\n

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McQuade’s Celtic Chutney<\/a>\u2019s Fig Chutney<\/h3>\n
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McQuade’s Celtic Chutneys Fig & Ginger + Chevre Crostini<\/p>\n<\/figcaption><\/figure>\n

One of McQuade’s original recipes and best-selling mainstays. An addictive sour-spicy-sweet blend of figs, raisins, apples and spices, it pairs beautifully with aged and fresh cheeses, especially chevre. McQuaude recommends it with a goat cheese crostini with pistachio nuts.\u00a0<\/p>\n

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Elephant Green Chili Chutney<\/a><\/h3>\n
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Elephant Green Chili Chutney + Salad Caprese<\/p>\n<\/figcaption><\/figure>\n

A blend of cilantro, green chili, sweetness and coconuts, this chutney hits many flavor notes. Bright, spicy and herbaceous with a rich coconut sweetness, it\u2019s versatile, and works great stirred into creamy cheeses for dips and spreads. Turel also frequently uses it to kick up an heirloom tomato and burrata salad.<\/p>\n

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Snowdonia Cheese Company Balsamic Caramelised Onion Chutney<\/a><\/h3>\n
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Snowdonia Balsamic Caramelised Onion Chutney + Cheese Omelette<\/p>\n<\/figcaption><\/figure>\n

This classic British-style chutney pairs beautifully with a range of cheeses. The sweetness of the caramelized onions and the umami-tartness of the balsamic vinegar transform grilled cheese, and turn three-cheese omelets into gourmet experiences.<\/p>\n

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Laxmi Tamarind Chutney<\/a><\/h3>\n
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Laxmi Tamadrind Date Chutney + Tea Sandwiches<\/p>\n<\/figcaption><\/figure>\n

This is a complex, sweet-tangy, incredibly rich chutney that can elevate appetizers, baked with brie, or with cucumber cream cheese sandwiches.\u00a0<\/p>\n

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Stonewall Kitchen\u2019s Old Farmhouse Chutney<\/a><\/h3>\n
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Stonewall Kitchen Old Farmhouse Chutney + Camembert<\/p>\n<\/figcaption><\/figure>\n

This is decidedly fruit-forward, with apples, cranberries, peaches, apricots, raisins, candied ginger, curry, chili and brightening lemon juice. This is fantastic with a redolent Camembert.<\/p>\n

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Read more<\/h2>\n