For Apple Chutney:
½ cup Oil
1 cup onion, diced
3 medium Granny Smith Apples (about 4 cups), sliced
1 Tbl Jalapeno, minced
2 Tbl cilantro, chopped
¼ cup sugar
2 cup Orange Juice
1 cup Raisins
1 tsp Salt
1 tsp Cumin, ground
2 tsp Curry Powder
½ tsp Ginger, ground
½ tsp Coriander, ground
1/8 tsp cinnamon, ground
¼ cup vinegar
Heat oil in a large skillet over medium heat. Add onion and saute until translucent. Add apples, jalapeno, and cilantro and saute 1-2 minutes longer. Add orange juice. Bring mixture to boil, then reduce heat to medium low.
Add remaining ingredients. drop heat to low and stir frequently for 45 minutes to 1 hour, or until mixture thickens.
To Assemble Grilled Cheese:
Heat a large cast iron skillet on medium heat.
Generously butter an even number of slices of bread. Place the slices butter down on a parchment lined baking pan. Top ½ of the slices of bread with a generous portion of chutney, some thinly sliced green apples, one slice of Monterey Jack cheese, and one slice or a generous sprinkle of shredded cheddar cheese. Place a piece of buttered bread, butter side up (facing you) on top of each of the assembled pieces of bread.
Grill the sandwiches in the preheated cast iron skillet. 1 or 2 at a time until lightly browned, flipping as necessary, on both sides until cheese has melted.