Spicy Chutney Grilled Cheese (Printable Version)
# What You'll Need:
→ Chutney
01 -
1 large bunch fresh cilantro, stems and leaves, thoroughly washed and dried
02 -
2 cloves garlic, peeled
03 -
2 cm piece fresh ginger, peeled
04 -
2 small green chilies, trimmed, adjust to preferred heat
05 -
2 tablespoons freshly squeezed lemon juice
06 -
1 teaspoon chaat masala
07 -
1/2 teaspoon salt, or to taste
08 -
1 slice sturdy bread, torn for blending (to thicken chutney)
09 -
A couple of ice cubes
10 -
Water, as needed for consistency
→ Sandwich
11 -
4 slices sturdy white or sourdough bread
12 -
2 slices cheese, such as mozzarella, cheddar or pepper jack
13 -
60 grams whole milk mozzarella, shredded
14 -
40 grams unsalted butter, softened
15 -
Prepared cilantro chutney (from above)
# Step-by-Step Directions:
01 -
In a food processor, combine cilantro, garlic, ginger, green chilies, lemon juice, chaat masala, salt, ice cubes, and torn bread. Blend until a smooth, thick paste forms, scraping down the sides as needed. Add a splash of water if required for spreadability.
02 -
Generously butter one side of each bread slice. Lay two slices buttered side down; reserve the others for topping.
03 -
Spread a thick layer of chutney onto the unbuttered side of each base slice. Top with a cheese slice and an even layer of shredded mozzarella.
04 -
Spread chutney on one side of the remaining bread slices and place each chutney side down onto mozzarella. Butter the exposed top sides.
05 -
Preheat a nonstick pan over medium-low heat. Add the sandwiches, buttered side down. Cook for 2–3 minutes per side, pressing lightly until both sides are deeply golden and the cheese is fully melted.
06 -
Let the sandwiches cool for 1 minute, then cut in half. Serve hot for best texture.
# Helpful Notes:
01 -
To prevent the chutney from making the bread soggy, keep it thick and avoid excess water during blending.
02 -
For vegan adaptation, substitute plant-based butter and cheese options without compromising melt.
03 -
Chutney can be stored in an airtight container in the refrigerator for up to three days.
04 -
Let sandwiches cool briefly before slicing to allow the cheese to partially set for neater presentation.