California Avocado Chutney with Grilled Cheese

This post is sponsored by the California Avocado Commission but all opinions are my own.

Just when you thought a grilled cheese sandwich couldn’t get much better - in comes the California Avocado Chutney with fresh California avocados made in celebration of California Avocado Month. It has the perfect balance of sweet with a little spice and will last for up to a week in a sealed airtight glass container. I’ve paired the avocado chutney with grilled cheese, on a slice of toast as well as with chicken and lamb - I highly recommend it!

Ingredients:

California Avocado Chutney (makes about 12 ounces)

• 1 California Avocado, diced

• 1/2 small red onion, diced

• 1/2 cup coconut palm sugar

• 3 tablespoons red wine vinegar

• 1/2 cup crimson raisins

• 2 teaspoons crystallized ginger, chopped

• 1/2 teaspoon red chilli flakes

• 1/2 teaspoon yellow mustard seed

Grilled Cheese (makes one)

• 2 slices of sourdough bread

• 1 tablespoon mayonnaise

• 2-4 slices of muenster cheese

• 2 tablespoons of california avocado chutney

• sea salt

Directions:

1. Over medium heat in a skillet - add the red onion, raisins, coconut palm sugar, red wine vinegar, ginger, chilli flakes, mustard seed

2. Cook for about 3-5 minutes or until the sugar is melted, stirring every minute or so

3. Transfer everything from the skillet to a food processor and pulse until mixed, yet still chunky

4. Fold in the avocado to the chutney and transfer to an airtight container, storing in the fridge for up to a week

5. Over medium-high heat in a cast-iron skillet, add the sourdough with the outside brushed with mayonnaise, sea salt then add in the cheese and chutney. Cook for about 2-3 minutes per side or until cheese is melted.