Starting with two slices of bread, spread 1/2 teaspoon Kerrygold Butter evenly onto one side of each piece. Spread 1 teaspoon chutney onto unbuttered side of one slice, and top with 2 slices of Kerrygold Blarney Castle Cheese. Place second slice of bread, unbuttered side down, on cheese. Repeat to make 6 more sandwiches.
Place sandwiches in a large frying pan, in batches if necessary, over medium-high heat. Cook, turning once with a spatula, until cheese melts and both sides are evenly browned, 1 to 2 minutes per side. Cut sandwiches into quarters. Serve hot.
In a large, nonreactive saucepan, combine all the ingredients. Bring to a boil, then reduce heat to medium-low and cook, uncovered, for 20 to 25 minutes, or until thickened. Let cool to room temperature. Cover and refrigerate for up to 2 weeks. Serve at room temperature.