Potted Cheese with Quick Tomato Chutney

For a tasty starter try Lotte Duncan's simple recipe for tangy potted cheese served with a sour-sweet tomato chutney
By Lotte Duncan
Potted Cheese with Quick Tomato Chutney
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 225 g cheshire cheese, grated or crumbled
  • 75 g unsalted butter
  • sherry, to taste
  • 50 ml single cream
  • pinch of ground mace
  • freshly ground black pepper
  • 50 g pine kernels, toasted

For the quick tomato chutney:

  • 25 g butter
  • 1 medium onion, chopped
  • 1 cooking apple, peeled, cored and chopped
  • 6 ripe tomatoes, chopped
  • 1 clove garlic, crushed
  • brown sugar, to taste
  • balsamic vinegar, to taste
  • black pepper


1. First make the chutney. Melt the butter in a saucepan and add the onion. Cook gently for 5 minutes.

2. Add the cooking apple, tomatoes and garlic. Cook for 5 to 10 minutes, stirring now and then.

3. Add the sugar and vinegar to your own taste and season with salt and freshly ground pepper.

4. While the chutney is cooking mix the cheese and butter to a paste, and then add the sherry to taste. Mix in the cream and the mace.

5. Season the cheese mixture with a little black pepper and toss in the pine kernels.

6. Divide the potted cheese among 4 individual ramekins or place in a serving dish.

7. Serve the potted cheese with warm tomato chutney and hot bread rolls.

Rate This Recipe