1. Grate cheese into a large bowl and toss with cornstarch. Set aside.

2. Heat oil in a large saucepan over medium-high heat. Add shallots and saute until soft, about 4 minutes. Add chutney and wine, and cook gently over medium heat, stirring occasionally, until just starting to bubble around the edges, about 3 minutes. Reduce heat to medium-low and add the cheese one handful at a time, stirring and allowing it to melt completely between each addition. Mixture might look like it's curdling at the beginning, but it will smooth out by the end.

3. Transfer mixture to a fondue pot and keep warm over fondue burner. Serve immediately, with your choice of dippers in small bowls.

Source: fresh magazine November, December 2009