Creamy Havarti with apricot-chili chutney

40min 4 servings
  • 1 pack Castello Creamy Havarti
  • 50g dried apricots
  • 1 fresh red chili
  • 200ml water
  • 100ml vinegar
  • 100ml sugar
  • 1 chilli
  • 1 red onion
  • 2 cloves
  • 1 tsp fennel seeds
Creamy Havarti with apricot-chili chutney


Castello Creamy Havarti is a cheese that goes well with many food types. Its creamy taste also means that you can prepare strongly-flavoured accompaniments without drowning out the cheese. The red chilli in the chutney is relatively mild. Cook it in one piece together with the apricots, and remove it once the chutney has the right bite.

Peel the onion and cut into wedges. Place in a saucepan together with the apricots, spices, water and vinegar. Cook for approx. 20 minutes until most of the liquid has evaporated and then add the sugar. Leave to simmer for another 10 minutes. Blend using a hand blender.

The chutney can stay in the fridge for a long time, so make a large batch while you are at it. It also goes well with a curry dish or cold meats.

If you want to experiment, you might also try adding dried figs or perhaps some pine nuts. They provide texture, but should only be added once the chutney is mixed.