Grilled cheese and chutney sandwich recipe
Melted cheese, fiery chilli, and mint and coriander chutney make for a great toasted sandwich. This guaranteed crowd-pleaser is your new favourite grilled cheese recipe.
Recipe is from Gunpowder: Explosive Flavours from Modern India by Harneet Baweja, Devina Seth and Nirmal Save (Kyle Books, £25).
Ingredients
- 1 pinch ground ginger or ¼ teaspoon grated fresh ginger
- 1 pinch sea salt, to taste
- 30 g mint, finely chopped
- 15 g coriander, finely chopped
- 50 g grated fresh coconut
- 1 green chilli, finely chopped
- 2 tsp cumin seeds, toasted
- 50 ml freshly squeezed lime juice
- 1 pinch ground ginger or ¼ teaspoon grated fresh ginger
- 1 pinch sea salt, to taste
- 1.1 oz mint, finely chopped
- 0.5 oz coriander, finely chopped
- 1.8 oz grated fresh coconut
- 1 green chilli, finely chopped
- 2 tsp cumin seeds, toasted
- 1.8 fl oz freshly squeezed lime juice
- 1 pinch ground ginger or ¼ teaspoon grated fresh ginger
- 1 pinch sea salt, to taste
- 1.1 oz mint, finely chopped
- 0.5 oz coriander, finely chopped
- 1.8 oz grated fresh coconut
- 1 green chilli, finely chopped
- 2 tsp cumin seeds, toasted
- 0.2 cup freshly squeezed lime juice
- 5 tbsp butter
- 0.2 green pepper, finely chopped
- 0.2 red pepper, finely chopped
- 0.2 red onion, finely chopped
- 100 g mild cheddar cheese, grated
- 200 g mozzarella cheese, torn
- 1 pinch chilli powder
- 8 thick slices of bread
- 5 tbsp butter
- 0.2 green pepper, finely chopped
- 0.2 red pepper, finely chopped
- 0.2 red onion, finely chopped
- 3.5 oz mild cheddar cheese, grated
- 7.1 oz mozzarella cheese, torn
- 1 pinch chilli powder
- 8 thick slices of bread
- 5 tbsp butter
- 0.2 green pepper, finely chopped
- 0.2 red pepper, finely chopped
- 0.2 red onion, finely chopped
- 3.5 oz mild cheddar cheese, grated
- 7.1 oz mozzarella cheese, torn
- 1 pinch chilli powder
- 8 thick slices of bread
Details
- Cuisine: Indian
- Recipe Type: Sandwich
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- In a bowl, mix together all the ingredients for the mint and coriander chutney and then set aside.
- Heat 1 tablespoon of the butter in a non-stick sauté pan, add the peppers and onion and sauté for 5 minutes or until tender. Remove from the heat and transfer to a bowl.
- Add the cheeses, chilli powder and half of the chutney. Mix well.
- Use the remaining butter to lightly butter one side of each of the bread slices and pile the cheese mix on four of the slices. Cover with the remaining bread to make four sandwiches.
- Heat a sandwich toaster or set a large frying pan over a high heat. Add a generous slick of butter to the sandwich toaster or the frying pan and toast the sandwiches until golden on each side, adding more butter, if necessary.
- Serve hot with the remaining mint and coriander chutney on the side.
This recipe is from Gunpowder: Explosive Flavours from Modern India by Harneet Baweja, Devina Seth and Nirmal Save. Published by Kyle Books. Photography by Pete Cassidy.
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