Ingredients

1/2 c. boiling water

1 bag Lipton Peach Mango Tea

1 c. peeled, diced peaches (about 2 peaches)

1 c. peeled and diced mango (about 1/2 of a mango)

1/4 c. diced red onion

1/4 c. apple cider vinegar

1 tbsp. minced Serrano pepper

1/4 c. golden raisins

1 tsp. salt

4 tbsp. butter

8 slices sourdough bread

1 1/2 c. grated Gruyere cheese

1/2 c. fresh grated parmesan

Preparation

Step 1Brew the tea. Pour the boiling water over Lipton Peach Mango Tea bag and steep for 4 minutes.Step 2In a small saucepan, combine peaches, mango, red onion, vinegar, pepper, raisins, tea, and salt. Bring to a boil and reduce heat to simmer. Stir occasionally until liquid has mostly evaporated and mixture has thickened, about 10 minutes.Step 3To make the grilled cheese, butter each slice of bread on one side.Step 4Mix 1/2 cup of the chutney with the cheese, and divide among four slices. Top with the remaining buttered slices of bread (butter side out) and press down gently.Step 5Add sandwiches, one at a time, to a pan set over low heat. Cover, and cook for 4 to 5 minutes per side, until the cheese is melted and the bread golden brown. Alternatively, you can place each sandwich on a foil-lined baking sheet and bake at 350 degrees F for about 20 minutes, broiling for 2 minutes at the end to nicely brown the tops. Serve with extra chutney on the side.