Mango Chutney: 1 hour
Sandwich: 10 minutes
2 people

Mango Chutney:

• 2 mangoes, peeled and diced 2 cm
• 1 small red onion, cut into rings
• 250 ml white wine vinegar
• 180 g granulated sugar
• 4 cardamom pods
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon chilli flakes
• 1 tablespoon grated ginger
• 1 clove garlic
• 1 teaspoon salt

Salad:

• 30 g rocket salad
• 20 g lamb’s lettuce
• 20 g flat leaf parsley
• 10 g fresh coriander
• 10 g basil
• 10 g mint
• 1 tablespoon olive oil
• 2 teaspoons lemon juice
• 1 teaspoon sesame seeds

Finish:

• 2 pain bagnats (or similar)
• 4 slices Emmentaler AOP Urtyp

Mango Chutney:

1. Heat the vinegar with the sugar over medium heat until the sugar has dissolved. Continue cooking to reduce for a few minutes.
2. Meanwhile, dry roast the cardamom, cumin and coriander until the spices exude their aromas. Grind together with the chilli flakes in a mortar.
3. Add mango, onion, spices, ginger, garlic and salt to the vinegar.
4. Leave to simmer on a low heat until thick and syrupy, about 1 hour.
5. Pour into a heatproof jar, seal and leave to cool.
6. Store in the fridge until you make the sandwich.

Sandwich:

1. Mix all the ingredients for the salad and season with salt and pepper.
2. Cut the sandwich into two and top with a generous spoonful of mango chutney, two slices of Emmentaler AOP Urtyp and a handful of salad.

A simple cheese sandwich, with a little difference. Make the mango chutney one day in advance and enjoy a quick, yet special breakfast in the morning.

Music:

Rhye – Open

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