Combine all chutney ingredients in a small pot, bring to a simmer, then reduce heat & cook for about half an hour, until everything is soft & it resembles a chutney consistency. Cool on a plate until ready to use in batter.
Muffins
Heat oven to 350 F. Line 12 cup muffin pan with paper cups.
In a large bowl, combine all the dry ingredients EXCLUDING cheese & mix well, add the grated cheese & mix again.
In a smaller bowl, combine oil, milk, egg & chutney, mix until combined.
Pour wet ingredients into the dry & mix until just combined, do not overmix.
Divide batter evenly between the 12 muffin cases & top with the 30 gm grated cheese & 1/2 tsp poppy seeds.
Bake for 20 minutes or until a skewer comes out clean when tested. Remove from oven to a wire rack. Top with a dollop of chutney.
Muffins can be served warm or cold. If not eating them straight from the oven its best to warm them for 30 seconds in the microwave before serving to enjoy the best flavor.
Recipe Notes
You will have extra chutney, but it can be used served with chicken, pork or beef.