Spicy Chutney Grilled Cheese Sensation (Print Version)
# Ingredients:
→ Cilantro Chutney
01 -
30 g fresh cilantro, stems and leaves
02 -
1 small garlic clove, peeled
03 -
8 g fresh ginger, peeled and roughly chopped
04 -
1 green chili, chopped (adjust to taste)
05 -
2 teaspoons lemon juice
06 -
1/4 teaspoon chaat masala
07 -
1/4 teaspoon salt
08 -
2 ice cubes
09 -
15 ml water, or as needed
→ Sandwich Assembly
10 -
2 slices white or whole wheat sandwich bread
11 -
1 slice cheddar or similar cheese (approx. 18 g)
12 -
25 g grated mozzarella cheese
13 -
15 g butter, softened
# Instructions:
01 -
Place cilantro, garlic, ginger, green chili, lemon juice, chaat masala, salt, and ice cubes in a food processor. Add a small piece of bread and blend until smooth, adding water as needed for a spreadable consistency.
02 -
Butter one side of each bread slice. Flip both slices so the unbuttered sides face up.
03 -
Spread a generous layer of chutney on one unbuttered side of a bread slice. Place a cheese slice on top, then sprinkle grated mozzarella over the cheese.
04 -
Spread more chutney on the unbuttered side of the second slice; position it chutney-side down to close the sandwich. Butter the top side evenly.
05 -
Heat a non-stick pan over medium-low heat. Place the sandwich buttered-side down. Grill until the underside is crisp and golden, 2–3 minutes. Flip gently and toast the second side until equally golden and the cheese is fully melted.
06 -
Remove from pan, let rest for 1 minute, then cut in half and serve immediately.
# Notes:
01 -
Avoid excess water in the chutney to prevent a soggy sandwich. Use two ice cubes during blending to preserve the chutney's vivid green color.
02 -
Keep the pan at medium-low for even toasting and complete cheese melt.
03 -
Mint leaves can be added to the chutney for a fresher note. Use pepper jack cheese to intensify heat, or reduce green chili for milder flavor. Thinly sliced onions may be incorporated for added crunch.