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Onion Chutney & Cheese Swirl Bread

Onion Chutney & Cheese Swirl Bread

Bread rolls filled with onion chutney and cheese, great with soup!
Course Side Dish
Cuisine British
Keyword Bread
Prep Time 45 minutes
Cook Time 25 minutes
Resting time 1 hour 30 minutes
Total Time 2 hours 40 minutes
Servings 15
Author thebakingexplorer


  • 500 g Strong white flour plus more for dusting
  • 1 tsp Salt
  • 7 g Sachet fast action yeast
  • 1 tbsp Olive oil plus more for glazing
  • 300 ml Luke warm water
  • 200 g Jar of onion chutney
  • 100 g Mature cheddar grated


  • To make the dough put the flour, yeast and salt into a mixing bowl - make sure to put the salt and yeast on seperate sides of the bowl
  • Add the water and oil and bring it together into a dough, then knead it for 5 minutes in a stand mixer with the dough hook attachment, or for 10 minutes by hand
  • Put the dough into an oiled bowl and cover with cling film. Leave it to rise for 1 hour in a warm place
  • Roll the dough out onto a floured surface into a rectangle shape approx 40cm long by 30cm wide
  • Spread the whole jar of onion chutney out all over the dough
  • Sprinkled over the cheese - leave about a quarter in the bowl for later
  • Roll the doll up into a sausage shape, then sliced it into rolls and arrange them in a lined 12" x 9" traybake tin
  • Leave them to rise again in a warm place for 30 minutes, meanwhile pre-heat your oven to 200C Fan/220C/425F/Gas Mark 7
  • Brush them with olive oil and sprinkle over the remaining cheese
  • Bake them for 25 minutes until golden all over. As the chutney has sugar in it, it will darken, but don't worry it's not burnt!
  • Enjoy warm from the oven, or leave to cool. Serve with salad or soup