This is the best chutney you will ever try and I don’t say that lightly, my Grandmother used to make a few pots a year and we would cherish them. It’s simple, but actually works with everything from cheese to foie gras.

In fact I did serve it in one of the Michelin star restaurants I worked in when I was younger. I think my Grandma would be proud!

Method

Peel the onions and apples. Cut the apple into little pieces about 1cm by 1 cm. Then finely chop the onions. Then do the same with the tomatoes. Place all the ingredients into a large saucepan, then bring to the boil. Turn down and simmer for 1.5 hours or until thick and glossy.

Toast on side of each slice of bread, then spread one toasted side with the mustard, one toasted side with the chutney and then layer the bread between the 2 slices. Sandwich the bread together and then brush the outside slices with butter. Heat up a frying pan, until medium heat and the place the sandwich in the frying pan and press down until crisp and golden, then flip over and cook the other side the same and the cheese is melted inside.