1.5lbblock of Gruyere cheesecut in ½ inch thick pieces
1cupbread crumbs
1cupall-purpose flour
2egg whitesbeaten
For the chutney
1¼cupswhite wine vinegar
1¼cupsbrown sugar
2tablespoonsmolasses
2bell peppersdiced. Can be red, orange, or yellow.
1½cupstomatoesdiced
2habanero peppersseeded and diced fine (removing seeds reduces heat)
1sweet onionmedium size, peeled and diced
2teaspoonsfresh gingerminced
1teaspooncumin
1teaspoonground cloves
2teaspoonsrumoptional
For serving
1cuparugula leaves
For frying the cheese
2-3 tablespoons light olive oil or a neutral vegetable oil
Instructions
Make the chutney
Dice the tomatoes, bell peppers, and sweet onion.
Place the diced bell peppers, tomatoes, habanero peppers, and onion in a large pot. Add the minced ginger, cumin, ground cloves, stir gently to combine.
Bring to a boil over medium-high heat. After it has come to a boil, put the lid on but keep it ajar with a few inches of opening for the steam to escape. Allow it to boil quite rapidly for about 30 minutes. Don't stir.
After 30 minutes, add the molasses and rum, and stir to combine.Let chutney boil uncovered for 5 to 15 minutes, or as long as the liquid has reduced to the desired level. Remove from heat and set aside.
Fry the cheese
Put the flour, egg whites, and bread crumbs separately in 3 shallow dishes. Dip each piece of cheese into the flour, then shake off the excess.Next, run the cheese through the egg white to coat it lightly.Finally, lay the cheese in the bread crumbs, turn it over and press it into the breading to coat—Lay the piece on parchment paper while you prepare the rest of the pieces.
Heat a skillet over medium to high heat. Add two tablespoons of light olive oil. Add the breaded gruyere and fry evenly on all sides until it gets a nice golden color for about 1 minute on each side.
Serving suggestion
On a plate, serve one generous of the chutney, set 1 piece of the saganaki on top, and add some arugula leaves.
Notes
It is advisable to make the chutney first and follow with the fried cheese. Saganaki cheese should be served immediately, it is best when consumed almost right out of the skillet!
You can serve fried cheese on its own, without the chutney. Add a couple of lemon wedges on the plate to drizle lemon juice right before you take a bite!
Replace the brown sugar with regular white sugar. I have not tried stevia or coconut sugar, so I don't recommend it.