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Cheese fondue and tomato chutney

Rachel Allen from Market Kitchen
For a delightful al fresco dinner for two, try Rachel Allen's Irish cheddar fondue with a home-made chutney and chunks of toasted bread

Cheese fondue and tomato chutney

Method

1. For the tomato chutney: put tomatoes, onions, sugar, malt vinegar, garlic, sultanas, salt, ginger, allspice and cayenne in a saucepan and bring to the boil. Simmer over a low heat, stirring regularly, for about 30 minutes or until reaches a thick consistency. Remove from the heat and leave to cool.

2. For the cheese fondue: combine the wine, garlic, chutney and parsley in a fondue pot or small saucepan and stir in the grated cheese.

3. Just before serving, place the fondue over a low heat until the cheese melts and begins to bubble. Do not stir too much while it is cooking, otherwise the mixture may split.

4. Serve the fondue immediately with the toasted cubed bread and the tomato chutney.

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Serves: 2

Prep: 10 min
Cook: 30 min

Ingredients

For the tomato chutney

500g fresh peeled Tomatoes, or 1 x 400g can (chopped)
75g Onions, chopped
150g Sugar
150ml white malt vinegar
1 garlic clove, chopped
50g sultanas
1/4 tsp Salt
1/4 tsp Ginger
1/4 tsp allspice
1/4 tsp cayenne pepper

For the cheese fondue

2 tbsp dry white wine
1 large or 2 small garlic cloves, crushed
2 tsp tomato chutney
2 tsp chopped Parsley
175g mature Cheddar cheese, grated (eg Dubliner Irish)
crusty white bread, cut into 2cm chunks and oven-toasted, to serve