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Chutney, Cheese & Garlic Tortillas
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1/2 cup firmly packed brown sugar

1/3 cup chopped green pepper

1/3 cup cider vinegar

1/4 cup golden raisins

4 medium (4 cups) tomatoes, chopped

2 tablespoons chopped onion

1 tablespoon lemon juice

1 teaspoon finely chopped fresh garlic

1 teaspoon grated fresh gingerroot  

1/4 teaspoon salt

1/8 teaspoon ground red pepper

Roasted Garlic

1 bulb (medium ) garlic bulb

1 teaspoon olive or vegetable oil




1 (12-ounce) package 8-inch flour tortillas

8 ounces Camembert cheese

How to make

  1. STEP 1

    Combine all chutney ingredients in 2-quart saucepan. Cook over low heat, stirring occasionally, 45-50 minutes, until thickened. Cool completely.

  2. STEP 2

    Heat oven to 350°F.

  3. STEP 3

    Cut 1/4 to 1/2 inch from top of garlic bulb to expose cloves. Remove most of the outer skin from bulb, leaving the bulb intact and the cloves unpeeled.

  4. STEP 4

    Place bulb, cut-side up, on 8-inch piece aluminum foil. Drizzle with olive oil; sprinkle lightly with salt and pepper. Wrap in foil. Bake 45-55 minutes or until soft. Unwrap; cool completely.

  5. STEP 5

    Increase oven temperature to 375°F. Place tortillas, in single layer, on ungreased baking sheets. Bake 8-10 minutes or until crisp and lightly browned around edges.

  6. STEP 6

    To serve, break tortillas into pieces. Spread each serving with cheese, roasted garlic and chutney.

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