Fried Cheese with Cherry Chutney
2 servings
20 minutes
Fried cheese with cherry chutney is a dish that embodies the art of flavor in East Indian cuisine. The tender, slightly salty Adyghe cheese develops an appetizing crust when fried, and its softness perfectly complements the sweet-sour cherry chutney. A light honey aroma highlights the fruity richness, while Eastern spices—cinnamon, clove, and cumin—add warmth and depth of flavor. Pistachio paste gives the dish a nutty note and velvety texture. Fresh cherries and torn basil complete the composition, adding freshness and lightness. This dish not only delights the taste buds but also suits exquisite dinners where the balance of textures and aromas is important.
1
In a saucepan, heat butter and olive oil, sauté chopped shallots until translucent, add honey, mix, add 100 g of pitted cherries and 20 ml of water, stir for one minute.
- Butter: 20 g
- Olive oil: 70 ml
- Shallots: 1 head
- Honey: 2 tablespoons
- Cherries: 150 g
- Ginger: 5 g
2
Add vinegar, cinnamon, cloves, cumin, and grated ginger, mix and remove from heat.
- White wine vinegar: 1 teaspoon
- Cinnamon: pinch
- Cumin (zira): pinch
- Carnation: 2 pieces
- Ginger: 5 g
3
Heat the pistachios with 30 ml of olive oil and blend until a loose paste is formed.
- Salted pistachios: 50 g
- Olive oil: 70 ml
4
Heat olive oil in a pan and fry thick slices of cheese for a couple of minutes on each side. Leave some fresh cheese for serving.
- Olive oil: 70 ml
- Adyghe cheese: 200 g
5
Place the cheese on a plate, drizzle with cherry chutney, top with crushed pistachios, add some fresh cherries, garnish with torn basil, and sprinkle with small slices of fresh unroasted cheese.
- Cherries: 150 g
- Salted pistachios: 50 g
- Basil leaves: to taste
- Adyghe cheese: 200 g