Recipe for Fresh Tomato Chutney and Cheese on Sourdough 
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Yield:
6
Ingredients:
Amount Ingredient
6 x thick slices of sourdough bread buttered
175 gm farmhouse cheshire or lancashire (Applebys or Kirkams if you can find them)
chutney:
2 tbl olive oil
1 x onion peeled and chopped
3 clv garlic peeled and chopped
1 kg tomatoes chopped (deseed if you prefer)
3 tbl red wine vinegar
Instructions:
Instructions: For the chutney heat the oil in a pan then gently fry the onion for 10 minutes until softened.

Add the gadic tomatoes vinegar and sugar a good shake of cayenne and 1 tsp salt.

Stir well and cook uncovered over a medium high heat for about 30 minutes until the mixture looks fairly thick.

Stir regularly as it cooks.

Check the seasoning and ladle into a couple of jars.

Leave until cold then seal.

Spread the bread thickly with chutney. Shave or thinly slice the cheese with a cheese slicer or vegetable peeler and pile on top just before serving.

Serves 6

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