Chutney Cheese Sandwich Recipe

I’m sharing my green chutney grilled cheese, one of my go-to Cheesy Sandwiches made with just a few ingredients and bright, zesty flavors.

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I never thought a simple sandwich could surprise me like this one did. The zing of green chutney paired with sharp cheddar creates this punchy, slightly reckless flavor that makes you stop mid-bite and wonder why you waited so long.

It’s the kind of thing I put under Sandwich Recipes With Cheese on my blog because honestly it belongs there, but it also shows up whenever I need one of my quick Tasty Sandwiches. Not fancy, just bold, a little messy, and totally addictive.

Try it and tell me if it doesn’t make you rethink all your sandwich choices.

Ingredients

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Soft sandwich bread, mostly carbs for quick energy, some fiber if whole wheat, simple.
Cheddar adds protein and fat, salty creamy melt, gives umami and richness.
Herby chutney with cilantro and mint, bright, tangy, spicy, full of vitamin C.
Thin tomato slices add juiciness, mild acidity, vitamin C and extra freshness, a little sweet.
Red onion gives sharp crunch, small bite of fiber and sulfur compounds, lifts flavor, kinda zippy.
Butter helps brown and crisp bread, adds buttery fat and comfort, richer mouthfeel.
Black pepper warms, chaat masala gives tangy savory punch, makes sandwich chatpata.

Ingredient Quantities

4 slices sandwich bread (white or whole wheat, whatever you got)

4 slices cheddar or processed cheese, or about 1 cup grated sharp cheddar

4 tablespoons green chutney (store bought or homemade, see below)

2 tablespoons butter, softened for spreading

1 small tomato, thinly sliced (optional)

1 small red onion, thinly sliced (optional)

pinch freshly ground black pepper

pinch chaat masala (optional, for chatpata flavor)

For the green chutney
- 1 cup packed fresh cilantro leaves, roughly chopped
- 1/2 cup fresh mint leaves, packed
- 1 to 2 green chilies, chopped (adjust to taste)
- 1 small garlic clove
- 1/2 inch piece fresh ginger, peeled
- 1 tablespoon lemon juice
- 1/4 teaspoon roasted cumin powder
- 1/2 teaspoon sugar
- salt to taste
- 1 to 2 tablespoons water or 1 tablespoon oil for blending

How to Make this

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1. Make the green chutney: in a blender add cilantro, mint, green chilies, garlic, ginger, lemon juice, roasted cumin powder, sugar, salt and 1 to 2 tablespoons water or 1 tablespoon oil; blitz until smooth, taste and adjust salt or lemon, then keep aside.

2. Prep the bread and cheese: if using block cheddar grate it so it melts faster; if using slices just keep them ready. Soften the butter a bit so it spreads easily.

3. Build the sandwiches: lay four slices bread flat, spread about 1 tablespoon chutney on the inside of each slice, place 2 slices cheese or about half a cup grated cheese on two slices, add thin tomato slices and thin red onion if using, sprinkle a pinch of black pepper and a pinch of chaat masala if you want that chatpata flavor, then top with the remaining bread slices, chutney side facing the cheese.

4. Butter the outside of each sandwich evenly on both outer faces with the softened butter so the bread will brown nicely when cooking.

5. Heat a nonstick skillet or tava on medium low heat until warm. Put the sandwiches in buttered side down, keep the heat medium low so the cheese melts and the bread does not burn.

6. Cover the pan with a lid for about 1 to 2 minutes to trap heat and help the cheese melt faster; press gently with a spatula while cooking to get a compact sandwich and even browning.

7. Flip the sandwiches and cook the other side until golden brown and the cheese is gooey, another 1 to 2 minutes, adjust time as needed depending on your stove. If you used grated cheese it will melt quicker.

8. Remove from the pan, let rest for 30 seconds so the cheese firms up a bit, slice diagonally and serve hot. Quick tips: do not crank the heat or the outside burns before the cheese melts; use a lid or a panini press if you have one; if chutney is too thin add less water or a little oil to keep the bread from getting soggy.

Equipment Needed

1. Blender or small food processor (for the green chutney)
2. Box grater (if you’re using block cheddar)
3. Sharp knife (for tomatoes and onion)
4. Cutting board
5. Measuring spoons and a 1/4 or 1/3 cup measure (for lemon, sugar, cumin etc)
6. Butter knife or small spatula for spreading chutney and butter
7. Nonstick skillet or tava
8. Flipper/spatula for pressing and turning the sandwiches
9. Lid that fits the skillet or a panini press if you got one

FAQ

Q: How long does homemade green chutney keep? A: Stored in an airtight container in the fridge it lasts 3 to 4 days, sometimes 5 if very fresh. Add a thin film of oil on top to help it last longer.

Q: Can I use other cheeses? A: Yes, mozzarella, Monterey Jack or even a mix with cheddar works great. Avoid very hard cheeses unless you grate them first, they melt slower.

Q: Can I make this sandwich ahead for lunchbox? A: You can assemble but dont grill until just before eating, bread can get soggy. Pack chutney separately if possible.

Q: How do I make the chutney less spicy for kids? A: Reduce or omit green chilies, add more cilantro and a little extra sugar or lemon to balance heat.

Q: Is this vegetarian? A: Yes it's vegetarian if you use vegetarian cheese. Check processed cheese labels if you need strict veg certs.

Q: Can I freeze the chutney? A: Yes freeze in small portions or ice cube tray for up to 2 months. Thaw in fridge before use.

Q: What if my sandwich gets soggy? A: Make sure chutney is not too watery, pat tomato slices dry, and grill just before eating. Toasting the bread first also helps keep it crisp.

Chutney Cheese Sandwich Recipe Substitutions and Variations

Bread: swap with whole grain or multigrain slices, sourdough loaf slices, pita pockets or sandwich thins for a lighter bite, or use gluten free bread if you need.
Cheese: try Monterey Jack, provolone, mozzarella or Colby instead of cheddar, pepper jack if you want a kick, or vegan cheese or mashed avocado for a dairy free option.
Green chutney: use pesto, chimichurri or cilantro yogurt raita for a similar herby punch, or grab store bought cilantro or mint chutney if you are in a hurry.
Butter: replace with mayonnaise, ghee or an olive oil spread, or just brush a little oil on the bread before grilling for crispiness.

Pro Tips

– Make the chutney thicker so your bread wont get soggy, use less water or add a tablespoon of oil when you blitz. If tomatoes are making things wet pat them really dry or tuck the tomato between cheese layers so the cheese acts like a moisture barrier.

– Keep the heat low and give it time, high heat will brown the bread before the cheese melts. Cover the skillet for a minute or two to trap heat, and press gently with a spatula so the sandwich cooks evenly.

– Grate the cheese, even if you have slices, grated melts faster and more evenly. For extra gooeyness mix sharp cheddar with a bit of processed cheese or a handful of mozzarella, you get flavor and stretch.

– Don’t skimp on the fat for the outside, an even thin layer of butter or even mayo browns better than blobs. Also butter the edges a little so they seal and get crisp, and let the sandwich rest 20 to 30 seconds after cooking so the cheese firms up a bit and wont run everywhere.

Chutney Cheese Sandwich Recipe

Recipe by Jot Punji

0.0 from 0 votes

I’m sharing my green chutney grilled cheese, one of my go-to Cheesy Sandwiches made with just a few ingredients and bright, zesty flavors.

Servings

servings

Calories

433

kcal

Equipment: 1. Blender or small food processor (for the green chutney)
2. Box grater (if you’re using block cheddar)
3. Sharp knife (for tomatoes and onion)
4. Cutting board
5. Measuring spoons and a 1/4 or 1/3 cup measure (for lemon, sugar, cumin etc)
6. Butter knife or small spatula for spreading chutney and butter
7. Nonstick skillet or tava
8. Flipper/spatula for pressing and turning the sandwiches
9. Lid that fits the skillet or a panini press if you got one

Ingredients

4 slices sandwich bread (white or whole wheat, whatever you got)
4 slices cheddar or processed cheese, or about 1 cup grated sharp cheddar
4 tablespoons green chutney (store bought or homemade, see below)
2 tablespoons butter, softened for spreading
1 small tomato, thinly sliced (optional)
1 small red onion, thinly sliced (optional)
pinch freshly ground black pepper
pinch chaat masala (optional, for chatpata flavor)
For the green chutney
1 cup packed fresh cilantro leaves, roughly chopped
1/2 cup fresh mint leaves, packed
1 to 2 green chilies, chopped (adjust to taste)
1 small garlic clove
1/2 inch piece fresh ginger, peeled
1 tablespoon lemon juice
1/4 teaspoon roasted cumin powder
1/2 teaspoon sugar
salt to taste
1 to 2 tablespoons water or 1 tablespoon oil for blending

Directions

Make the green chutney: in a blender add cilantro, mint, green chilies, garlic, ginger, lemon juice, roasted cumin powder, sugar, salt and 1 to 2 tablespoons water or 1 tablespoon oil; blitz until smooth, taste and adjust salt or lemon, then keep aside.
Prep the bread and cheese: if using block cheddar grate it so it melts faster; if using slices just keep them ready. Soften the butter a bit so it spreads easily.
Build the sandwiches: lay four slices bread flat, spread about 1 tablespoon chutney on the inside of each slice, place 2 slices cheese or about half a cup grated cheese on two slices, add thin tomato slices and thin red onion if using, sprinkle a pinch of black pepper and a pinch of chaat masala if you want that chatpata flavor, then top with the remaining bread slices, chutney side facing the cheese.
Butter the outside of each sandwich evenly on both outer faces with the softened butter so the bread will brown nicely when cooking.
Heat a nonstick skillet or tava on medium low heat until warm. Put the sandwiches in buttered side down, keep the heat medium low so the cheese melts and the bread does not burn.
Cover the pan with a lid for about 1 to 2 minutes to trap heat and help the cheese melt faster; press gently with a spatula while cooking to get a compact sandwich and even browning.
Flip the sandwiches and cook the other side until golden brown and the cheese is gooey, another 1 to 2 minutes, adjust time as needed depending on your stove. If you used grated cheese it will melt quicker.
Remove from the pan, let rest for 30 seconds so the cheese firms up a bit, slice diagonally and serve hot. Quick tips: do not crank the heat or the outside burns before the cheese melts; use a lid or a panini press if you have one; if chutney is too thin add less water or a little oil to keep the bread from getting soggy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.