British Carrot Chutney and Cheese Sandwich

I was recently chatting with a friend about our go-to weekday work lunches. As a self-avowed carboholic, I love sandwiches, especially “regular sized sandwiches”. They are perfect when you want a filling but not overly heavy lunch.

What makes something a “regular sandwich”? According to me, they are sandwiches that come between soft square sandwich bread, are often served as triangles and don’t require stretching your mouth to eat them. They aren’t fancy so they’re often made at home or found in grab&go displays.

When I lived in London, the variety and creativity of the vegetarian sandwiches in Britain impressed me. I ate countless “regular sandwiches” from Pret a Manger as well as Marks and Spencers.  When I traveled to Japan, I ate a lot of egg sandwiches and the occasional fruit sandwiches from konbinis, which also fall into camp of regular sandwiches per the definition above.

Regarding British Chutneys

While I am a champion of the diversity of Indian chutneys, I also happen to like British-style chutneys. I think of a British style chutney as seasoned with plenty of sugar and vinegar and being on the jammier side. One sandwich template that I picked up from England is the “chutney/pickle + cheese sandwich”. It usually includes something leafy to add fresh crunch.

I decided to make my own version of a carrot chutney. It is the foundational ingredient in the famous M&S Wensleydale and Carrot Chutney sandwich.  While I remember enjoying this sandwich as a study abroad student, I cannot remember how it actually tasted. Naturally, I had to recreate it, especially because British-style carrot chutney seemed to have the same seasonings as tomato jam (throwback old post, Sheri Castle’s updated recipe), which I also adore.

After making it, I’ve concluded that it is perfect for sandwiches. The grated carrot cooks into a tender but textureful quality that can be generously piled into a sandwich. It is sweet, spicy and sharp at the same time but with little pungent pops from the mustard seeds. As I ate it, it struck me that it’s like an investment dish for the fridge. It’s simple to prep and the addition of sugar, salt and vinegar inhibit spoilage extending fridge life.

How to Use Carrot Chutney

Once you make this condiment, it takes 5 minutes to whip up a carrot and cheese sandwiches. For my sandwiches, I like to add a light schmear of mayonnaise to two pieces of bread. On one bread, top it with baby spinach, a light crumble of Wensleydale cheese and then a generous layer of carrot chutney. Then I top it with the second piece of bread, slice it into triangles and voila, weekly lunch sandwich.

If you are vegan or simply craving a pairing other than cheese, I think carrot chutney would go quite nicely with seasoned tofu inside a baguette with some mint and cilantro. Think of it as a British spin on bahn mi. Of course, the carrot chutney would also be a welcome addition to a cheese board. If you don’t use it up fast enough, it freezes well.

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British Carrot Chutney | Carrot Chutney and Wensleydale Cheese Sandwich

Recipe by Preeyanka

Prep time

20

minutes

Cooking time

1

hour 

30

minutes

This recipe makes a fairly generous amount of carrot chutney. It will last for awhile in the fridge. It can also be frozen if you prefer. The carrot chutney as made is vegan.

When it comes to the chutney and cheese sandwich, I include assembly instructions for a fairly simple yet satisfying sandwich. Assembling it takes about 5 minutes. However, it is very amenable to additions (and the exclusion of cheese). I’d consider also adding sprouts, cucumber and tomato slices, avocado or a spread of hummus on one side. The great thing about sandwiches is that the world is your oyster.

Ingredients

• Carrot Chutney (Vegan)

• 1 Tbs oil

• 3/4 tsp mustard seeds (add more if you’re a fan)

• 150 g onion, finely chopped (about 1 smallish onion)

• 500 g peeled and grated carrots (about 4.25 cups)

• 3/4 cup cider vinegar (~175 g)

• 1/2 Tbs grated ginger

• 200 g sugar (1 cup)

• 1 Tbs + 1 tsp salt (or to taste)

• 1.5 tsp cumin

• 1/4 tsp chili powder (use less for a milder chutney)

• British Carrot Chutney and Wensleydale Cheese Sandwich (measurements approximate per sandwich)

• 2 pieces whole wheat sandwich bread

• 1 Tbs mayonnaise

• A few pieces of baby spinach or lettuce

• 1/4 cup Wensleydale cheese, crumbled

• 1/4 cup carrot chutney

Directions

• For the Carrot Chutney
• Prep the onions, carrots and ginger. I usually use a food processor for this volume of carrots and a microplane for the ginger.
• In a large pan, heat the oil over medium high heat. Add the mustard seeds and after they pop, reduce the heat to medium-low and add the onions. Cook for 5 minutes until softened. Avoid coloring the onions.
• Add the carrots, vinegar, ginger, sugar, salt, cumin and chili powder. Stir and bring the mixture to a simmer. Reduce to medium-low heat and cook for 1.5 hrs, stirring occasionally until the water has boiled off and the carrots are soft.
• After the chutney cools, put into clean glass jars. This recipe makes plenty so I usually freeze at least half.
  
• Assembling the Sandwiches
• Add a generous schmear of mayonnaise to each slice of bread.
• On one bread slice, arrange baby spinach, followed by a layer of cheese followed by a heaping dollop of carrot chutney. Put on the other slice of bread and cut in into triangles.