Cheese and Chutney Pull-Apart Bread

This simple bread is great to share for lunch.

It looks like normal bread rolls with lots of cheese on top but, with the addition of the chutney in the mixture, the bread itself takes on a great colour and a tangy flavour. (I did try to take a photo of the inside of the bread, but my camera’s focus didn’t want to know   😦 )

This is so easy and quick to make as there is no yeast so no waiting for the dough to rise. It also cooks in a hot oven which means that you really can whip it up in a flash for unexpected lunch guests. If you want to make this bread part of a lunch feast then serve it with some thickly cut ham, mature cheddar and maybe a couple of pickled onions.

I used Rosella Fruit Chutney in my bread, but you can use any chutney, pickle or relish instead. For those of you in the UK, Branston Pickle, (or a similar supermarket own brand product), would work really well. I do have some Branstons in my fridge but here in Australia it is twice the price of the Rosella so I am saving it for special occasions!

I adapted a recipe from the August 2012 issue of BBC Australian Good Food magazine.

Ingredients – serves 3/4:

  • 1 and 1/2 cups self-raising flour
  • 1/2 teaspoon bicarbonate of soda (baking soda)
  • 1/4 teaspoon salt
  • 50g/2 oz butter, diced
  • 3/4 cup grated cheese (I used ‘tasty’ but mature cheddar would be good), plus extra to top
  • 1/4 cup chutney, pickle or relish of your choice (but make sure it is not too chunky)
  • black pepper, to season
  • approx 1/2 cup milk, plus extra to glaze


  • Heat your oven to 220C/200C fan forced/430F.
  • Line a baking tray with a large piece of baking paper.
  • Mix together the flour, bicarb of soda and salt in a large bowl.
  • Rub the butter into the flour using your clean fingertips until the mixture resembles fine breadcrumbs.
  • Stir in the grated cheese until coated in the flour, then stir in the chutney and a good pinch of black pepper to season.
  • Gradually add the milk, using a flat-bladed knife to mix it in. Add enough milk to form a dough.
  • Turn the dough out onto a lightly floured surface and then gently flatten it out until it is about 3cm/1 inch thick.
  • Use a 6cm/2 inch round cutter, (a small drinking glass is fine), to cut out 9 discs, reforming the dough as necessary.
  • Place the 9 discs onto the baking tray so they are touching each other in a square shape (3 rows of 3 discs).
  • Brush the tops of the discs with a little milk, then sprinkle over the extra cheese.
  • Bake for 15-18 minutes or until the bread has risen and is golden brown.
  • Remove from the oven and leave to cool for 5 minutes before serving.
  • Enjoy!

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2 Responses to Cheese and Chutney Pull-Apart Bread

  1. My boys would go nuts over this bread!

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