Perfect snack for any day - EASY CHUTNEY CHEESE ROLLS!

Ingredients

• Fresh mint leaves: ~25 grams (remove thick stems)
• Fresh coriander leaves: double the amount of mint (remove thick stems, keep tender stems)
• Hot green chilies (to taste)
• Lemon or lime juice (generous amount)
• Sugar (to taste)
• Salt (to taste)
• Water (a splash, minimal to avoid watery chutney)
• Cheddar cheese (block, grated; can substitute with other cheeses or Parmesan for variation)
• Ready-made all-butter puff pastry (shop-bought, preferred for best results)
• Egg (for egg wash)

Optional Variation

• Basil pesto (store-bought or homemade)
• Artichoke pesto (a tiny amount, optional)
• Sundried tomato pesto or other pesto varieties
• Parmesan cheese (as an alternative or addition to cheddar)

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Equipment

• Blender or pestle and mortar (for chutney)
• Grater (for cheese)
• Rolling surface and rolling pin (optional, for handling pastry)
• Baking sheet
• Oven preheated to 180°C fan / 200°C conventional
• Pastry brush
• Sharp knife

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Method

1. Prepare the Chutney

• Remove thick stems from mint and coriander; keep tender stems.
• Wash herbs thoroughly.
• Combine herbs, green chilies, sugar, salt, lemon/lime juice, and a small splash of water in a blender.
• Blitz until smooth but avoid adding too much water to keep chutney thick and not runny.
• Alternatively, use a pestle and mortar if blender size is insufficient.

2. Prepare Cheese

• Grate cheddar cheese (or chosen cheese).

3. Prepare Pastry

• Lightly flour the work surface.
• Roll out the ready-made puff pastry gently.

4. Assemble Rolls (Chutney & Cheese version)

• Spread chutney evenly over the pastry.
• Sprinkle grated cheddar over chutney.
• Roll the pastry tightly from the long side, folding the first bit for a neat start.
• Roll halfway, then repeat rolling from the other side to meet in the middle.
• Brush the middle seam with beaten egg to seal.
• Turn the roll over and cut into slices.
• Brush off excess flour from slices.
• Place slices flat on a baking sheet (important: do NOT stand them upright, or they will collapse during baking).
• Brush all over with egg wash for a golden finish.

5. Assemble Rolls (Pesto & Cheese variation)

• Spread a thin layer of basil pesto (or other pesto) on pastry.
• Add a tiny amount of artichoke pesto if desired.
• Sprinkle cheddar or Parmesan cheese.
• Roll tightly from one side only (simpler roll).
• Cut into slices.
• Place slices flat on baking sheet.
• Brush with egg wash.

6. Bake

• Bake in a preheated oven at 180°C fan / 200°C conventional for 25-30 minutes.
• Watch closely; the rolls are done when puffed and golden brown.

7. Serve

• Let rest for 5 minutes after baking.
• Serve warm for best flavor and texture.
• Also delicious at room temperature, suitable for picnics, lunchboxes, or parties.

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Chef Tips & Notes

• Do not add too much water to chutney to avoid watery consistency.
• Use good quality all-butter puff pastry for best puff and flavor.
• When rolling the chutney-cheese pastry, folding from both sides and sealing with egg ensures neat rolls.
• For pesto rolls, a simpler single-side roll is fine.
• Always place slices flat on the baking tray to prevent them from drooping or collapsing.
• Leftover chutney keeps well in the fridge for 4-5 days or can be frozen in ice cube trays for convenient portioning.
• These rolls are quick to prepare and ideal for snacks, drinks, lunchboxes, or gatherings.
• Variations with different cheeses or pestos allow customization.

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Presenter: Chetna Makan Channel: Chetna Makan’s Kitchen (Kent, UK)