A Guide to Cheese & Chutney Pairings

There are two kinds of chutney, Indian chutneys and Western chutneys. Indian chutneys can be fresh or preserved, but were not designed as a condiment to pair with cheeses. Western-style chutney was created by Anglo-Indians during the rule of India by the British Crown from 1858 to 1947. They were inspired by Indian chutneys but use English fruits, dried fruits and are notable for a combination of sweet, sour and spicy flavors. Today, both styles of chutney are finding popularity as a pairing for cheese.

Why Chutney & Cheese?

Specialty products featuring flavor innovations like sour-spicy, sweet-spicy and spicy-herbal notes are expected to skyrocket in sales, according to a recent report from the Specialty Food Association.

“As cheese boards evolve into more global, vibrant and flavor-forward experiences, people are looking for something new to cut through the fat and bring contrast,” says Tanzie Turel, who co-founded Elephant Green Chili Chutney with her mother, Cashmira, a former recipe columnist and talented home chef. Both were born in Mumbai, spent many years in Dubai and then New York City.

“Chutney naturally offers heat, bold flavors and a story,” Turel says. “And we’re finding that cheese is the perfect canvas for it.”

Alison McQuade, founder of McQuade’s Celtic Chutney in San Francisco, was inspired by a family recipe for chutney and agrees that cheese and chutney is the simple but powerful marriage of flavor and texture that might not be obvious, but is truly meant to be. McQuade launched her chutney business accidentally, almost on a lark.

“I made chutney as Christmas presents, and my hairdresser asked me to bring another one to her shop for a client,” McQuade recalls. “The client was none other than Peg Smith from Cowgirl Creamery.”

Intrigued after tasting it, Smith reached out and asked her for cases of the chutney for her store in the Ferry Building. The placement launched her chutneys into a range of cheese shops, wine bars, and cafes. Today, her line rotates with the seasons.

“Currently we’re offering fig n’ ginger, whisky peach, apple red chili, spicy red onion, Indian spiced apple and plum n’ black pepper,” McQuade notes. “In Bay Area menus, they’re often sold on grilled cheese sandwiches and charcuterie boards.”

Cheese & Chutney Pairings

As is true with any type of pairing, from wine and cheese to milk and cookies, there are no wrong ways to go if you like the results, but it’s worth knowing what kind of chutneys pair best with different types of cheese.

Indian cuisine is notoriously diverse, so it’s no surprise that an array of regional chutneys have proliferated, from tomato, to coconut, peanut, green (with coriander, mint, green chilies), onion, garlic, mango, tamarind and ginger.

Cheese Professor contributor David Phillips, who is the lead cheesemonger and beer buyer at Chicago’s Cheese & Board, and is a certified cheese professional with more than 20 years of experience selling cheese, says he wouldn’t consider outfitting a gourmet cheese shop without chutney.

“One of my long-time favorite pairs is a fruit or vegetable-cased chutney with clothbound Cheddar jammed into a hunk of crusty bread,” he says. “This builds a foundation for a great ploughman’s lunch, which is a blast while sampling a bunch of different beers.

Fancy chutneys are wonderful—choose your fruit and spice."

Spice lovers may want to turn to recommendations from cheesemaker and monger Amy Rowbottom of Crooked Face Creamery in Norridgewock, ME. Rowbottom focuses on selling locally crafted products at her storefront in Skowhegan, ME, many of which don’t have widespread distribution beyond local farmer’s markets. (About 75% of her wares are from local farmers and producers).

Everything she selects has to pair well with the 20+ hand-crafted, sustainably produced cheeses she offers in her case, on the palate, but also in terms of the philosophy behind the brand, and even in the aesthetic.

Rise and Thyme Farm chutney and cheese photo credit Rise and Thyme Farm

“My favorite chutney is from Rise & Thyme Farm,” Rowbottom says. “They are based locally in Maine, and the Red Pepper Chutney is visually appealing and adds flavor contrast without being overpowering. The heat is balanced with the rich creaminess of the cheese, a perfect blend of sweet and salty.” Rowbottom recommends pairing it with her Whole Milk Ricotta.

Elephant Green Chili Chutney, meanwhile, marries several elements, with herbaceous cilantro, soft coconut sweetness and green chili spice. It’s fragrant, zesty, with sweet heat. Turel says the “zingy, herbal notes, with a citrusy lift” pair particularly well with rich cheeses.

“Our chutney isn’t just a condiment, it’s a flavor move,” she says. “We love a generous schmear with tomato and sharp Cheddar sandwiches, grilled or fresh. Swirled into creme fraiche it’s an easy, elevated dip, perfect with chips or even chicken wings. Or, use it to drizzle on, swirl through or bake into mac and cheese. The green heat hits the richness and makes it exciting.”

5 Chutneys to Pair with Cheese

Chutney covers a range of forms and flavors. While Western chutneys or the rare Indian chutney may come with cheese pairing recommendations, we recommend trying a variety to see which combinations you like best.

McQuade's Celtic Chutney’s Fig Chutney

McQuade's Celtic Chutneys Fig & Ginger + Chevre Crostini

One of McQuade's original recipes and best-selling mainstays. An addictive sour-spicy-sweet blend of figs, raisins, apples and spices, it pairs beautifully with aged and fresh cheeses, especially chevre. McQuaude recommends it with a goat cheese crostini with pistachio nuts.

Elephant Green Chili Chutney

A blend of cilantro, green chili, sweetness and coconuts, this chutney hits many flavor notes. Bright, spicy and herbaceous with a rich coconut sweetness, it’s versatile, and works great stirred into creamy cheeses for dips and spreads. Turel also frequently uses it to kick up an heirloom tomato and burrata salad.