Sun World

Chilli Grape Chutney on Ham and Cheese Toasties

Great addition to your toasty repertoire.


Chilli Grape Chutney (makes 1/3 cup)

  • 1 tsp olive oil
  • 1 small red onion, grated
  • 3 red chillies, seeds in, finely chopped
  • 750g black seedless grapes
  • 1 cup white sugar
  • 3/4 cup red wine vinegar



  • 8 x 1cm-thick slices sourdough bread
  • 30g butter, softened
  • 2 tbsp mayonnaise
  • 200g shaved ham
  • 1 cup grated mozzarella cheese
  • 40g baby rocket


  1. For the chilli grape chutney, put the oil, onion and chilli into a large frying pan over a medium heat. Cook, stirring frequently, for five minutes, or until onion is soft.
  2. Remove the grapes from the bunch and cut any large ones in half. Stir grapes, sugar and vinegar into onion mixture.
  3. Bring to boil and boil gently for 15 minutes, stirring often, until mixture thickens.
  4. Spoon hot chutney into hot sterilised jars. Allow to cool. Seal. Store for up to 2 months in the fridge.
  5. For the toasties – spread one side of each bread slice with butter. Then, turn four of them over. Spread these four slices with mayonnaise.
  6. Then, top them with ham, mozzarella, rocket and a dollop of the chutney.
  7. Place the remaining slices on top, buttered side up.
  8. Toast in a sandwich press or frying pan until the cheese has melted.
  9. Enjoy!

Tip: This chutney is delicious with chicken, duck, turkey and prawns. Use like you would a chilli jam in a chicken, cashew and snow pea stir-fry. It’s also a great addition to a cheese platter.