For the Calypso® Mango Chutney, combine the mango, onions chilli, garlic, ginger and salt in a large, wide, non-stick frying pan over medium. Cook, stirring occasionally for 8 minutes or until the mango starts to soften. Add the sugar and vinegar, bring to the boil, stirring often until the sugar has dissolved. Boil, stirring occasionally, for 8-10 minutes or until the chutney has thickened. Remove from the heat, stir in the nigella seeds. Spoon the hot chutney into hot sterilized jars, seal. Set aside at room temperature to cool.
Place 4 slices of sour dough onto a board. Spread with mango chutney. Top with ham and brie and a large spoonful mango chutney. Sandwich together with remaining bread. Spread the butter over both sides of the sandwiches. Heat a large non-stick frying pan over medium heat. Cook the sandwiches for 2-3 minutes each side or until golden, then place onto a tray into a warm oven for 5 minutes to melt the cheese. Cut in half and serve.
TipStore unused chutney in the fridge for up to 6 months.