Cheese fondue and tomato chutney

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
By Rachel Allen
Cheese fondue and tomato chutney
  • Rating:
  • Serves: 2
  • Cook Time: 30 minutes
  • Prep Time: 10 minutes
  • Effort: medium


For the tomato chutney

  • 500 g fresh peeled tomatoes, or 1 x 400g can (chopped)
  • 75 g onions, chopped
  • 150 g sugar
  • 150 ml white malt vinegar
  • 1 clove garlic, chopped
  • 50 g sultanas
  • 1/4 tsp salt
  • 1/4 tsp ginger
  • 1/4 tsp ground allspice
  • 1/4 tsp cayenne pepper

For the cheese fondue

  • 2 tbsp dry white wine
  • 1 large or 2 smallcloves garlic, crushed
  • 2 tsp tomato chutney
  • 2 tsp chopped parsley
  • 175 g mature cheddar cheese
  • crusty white bread, cut into 2cm chunks and oven-toasted, to serve


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.

Image credit: Rachel's Favourite Food for Friends Published by Gill & Macmillan, Dublin

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