This is a spicy, cheese loaded chutney sandwich recipe. It is one of the easiest and tastiest Indian-style sandwiches perfect for a quick breakfast or teatime snack. Be sure to watch the video!
About Chutney Sandwich
If you wonder what the hell is a chutney sandwich, close your eyes and imagine biting into crisp bread slices with spicy, refreshing green chutney (dipping sauce) piled with a melting layer of cheese.
It may sound odd at first, but after one bite, you will surely make this sandwich again and again.
It is an Indian-style sandwich inspired by the pesto grilled cheese sandwich.
The green chutney is a refreshing Indian dipping sauce or a side dish. The combination of spicy chutney and melting cheese in between the grilled bread slices is simply heavenly.
Reason to LOVE Chutney Sandwich
- easy and require minimal prep work
- vegetarian sandwich recipe
- versatile and customizable
- meal-prep friendly
- kid approved
Ingredients Required
You need a few basic ingredients to make this two-layered grilled cheese sandwich.
Ingredients For Green Chutney
- Coriander Leaves: Fresh Coriander Leaves are the key ingredient for making green chutney. Do not throw away coriander stalks as they add a lot of flavor to the chutney.
- Green Chilli: It adds spiciness. Jalapeno or any other mildly spicy green chili works for making chutney.
- Garlic: I love the flavor of garlic in my chutney. Skip adding garlic if you are allergic or do not like it.
- Cumin: Use either roasted cumin seeds or powder. It gives an earthy, roasted flavor to the chutney.
- Coconut: It is not usually added to an authentic green chutney. I like the combination of coconut and coriander.
- Mango Powder & Chaat Masala: They give a sour, lip-smacking taste to the chutney. You can use lemon or lime juice, rock salt, Himalayan Pink Salt, or a tablespoon of sour cream to get the same taste.
Ingredients For Sandwich
- Green Chutney
- Bread: Any variety of sandwich bread works. Use a bread with decent heft and structure, not something very soft and delicate.
- Cheese: Gruyere, Swiss, Cheddar, Emmental, Mozarella, or any other cheese slices with excellent melting qualities are perfect for this chutney sandwich.
- Butter: To grill the sandwich
Homemade Green Chutney
The soul of this cheese sandwich is the green chutney. It is an easy, no-cook, gluten-free, vegan , Indian dipping sauce that you can store for 3 – 5 days in the refrigerator.
There are many ways to make a lip-smacking green chutney. You can follow them or stick to my simple, fuss-free, and guaranteed delicious super green chutney recipe.
Green Chutney Ingredients
While making green chutney do not grind it for too long as the heat of your blender’s blade might turn your chutney black and bitter. A few quick pulses are good enough.
I have two versions of green chutney – one, without mint (I use it for making this sandwich), second, with mint and minus coconut . Both of these chutney recipes are equally delicious. For this cheese sandwich, I have used green chutney without mint leaves.
Watch Sandwich Video
More Breakfast Recipes
- Potato Bread Roll
- Cheese Potato Bake
- Oats Moong Dal Chilli
- Spinach Corn Sandwich
- Whole Wheat Pancakes
f ollow us on Youtube or Instagram for video recipes.
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
Ingredients For Green Chutney
- ▢ 1 ½ Cup fresh coriander leaves
- ▢ 2 green chili
- ▢ 2 garlic cloves
- ▢ 2 teaspoon cumin seeds (jeera)
- ▢ 1 teaspoon mango powder (amchur) (see notes)
- ▢ 1 teaspoon Chaat Masala
- ▢ Salt to taste
- ▢ 1 – 2 tablespoon water
Other Ingredients:
- ▢ 12 slices sandwich bread check ingredients note above
- ▢ 12 slices cheese (two on each sandwich) check ingredients note above
- ▢ 4 tablespoon unsalted butter
Instructions
Prepare Green Chutney:
- Add all the ingredients for green chutney in the small jar of a blender along with 1 – 2 tablespoons of water. Blend the chutney to a thick, smooth paste. Do not blend the chutney for too long. The texture does not have to be silky smooth.
- Taste the chutney and add more salt if required. If it seems too spicy for your liking, add a tablespoon of yogurt or sugar and blend one more time. Transfer the chutney to a bowl and set it aside.
Prepare Sandwich:
- Spread evenly 1 tablespoon of chutney on a bread slice. Place one or two cheese slices. Spread chutney on another bread slice. Cover the cheese layer with chutney smeared bread slice. Similarly, assemble all the sandwiches.
- Heat 1 – 2 tablespoons of butter on a grill pan.
- Place one sandwich on the hot grill pan. Toast it from both sides until the bread is crisp. You can grill the chutney sandwich on a sandwich press as well.
- Serve Cheese Chutney Sandwich warm.
Recipe Notes:
- Less chewy sourdough bread also works for this sandwich recipe.
- Adjust the amount of green chilies according to your preference or use the mildly spicy ones.
- Substitute Chaat Masala and mango powder with lime juice/sour cream/rock salt/curd. The chutney needs a touch of sourness.
- If you are using a flavored cheese, adjust the amount of salt and spices in the chutney accordingly.
- Like other grilled cheese sandwiches, chutney sandwich also does not taste good at room temperature or cold. It is best enjoyed when warm and the cheese is melting.
Nutrition
We follow a strict NO SPAM Policy
Cheese Chutney Sandwich Recipe
Equipment
- Blender
- Grill Pan
Ingredients
Ingredients For Green Chutney
- 1 ½ Cup fresh coriander leaves
- 2 green chili
- 2 garlic cloves
- 2 teaspoon cumin seeds (jeera)
- 1 teaspoon mango powder (amchur) (see notes)
- 1 teaspoon Chaat Masala
- Salt to taste
- 1 - 2 tablespoon water
Other Ingredients:
- 12 slices sandwich bread check ingredients note above
- 12 slices cheese (two on each sandwich) check ingredients note above
- 4 tablespoon unsalted butter
Instructions
Prepare Green Chutney:
- Add all the ingredients for green chutney in the small jar of a blender along with 1 - 2 tablespoons of water. Blend the chutney to a thick, smooth paste. Do not blend the chutney for too long. The texture does not have to be silky smooth.
- Taste the chutney and add more salt if required. If it seems too spicy for your liking, add a tablespoon of yogurt or sugar and blend one more time. Transfer the chutney to a bowl and set it aside.
Prepare Sandwich:
- Spread evenly 1 tablespoon of chutney on a bread slice. Place one or two cheese slices. Spread chutney on another bread slice. Cover the cheese layer with chutney smeared bread slice. Similarly, assemble all the sandwiches.
- Heat 1 - 2 tablespoons of butter on a grill pan.
- Place one sandwich on the hot grill pan. Toast it from both sides until the bread is crisp. You can grill the chutney sandwich on a sandwich press as well.
- Serve Cheese Chutney Sandwich warm.
Video
Notes
- Less chewy sourdough bread also works for this sandwich recipe.
- Adjust the amount of green chilies according to your preference or use the mildly spicy ones.
- Substitute Chaat Masala and mango powder with lime juice/sour cream/rock salt/curd. The chutney needs a touch of sourness.
- If you are using a flavored cheese, adjust the amount of salt and spices in the chutney accordingly.
- Like other grilled cheese sandwiches, chutney sandwich also does not taste good at room temperature or cold. It is best enjoyed when warm and the cheese is melting.
Nutrition
Garam Masala is a multi-purpose Indian spice blend. I am sharing a failproof garam masala recipe that will give your curries restaurant style flavour. Be sure to watch the video!
Garam Masala 101:
In this post, you will learn about:
-how to make garam masala powder at home
-purpose or uses of garam masala
-common myths about garam masala
-useful tips and notes
What is Garam Masala made of?
This garam masala recipe is a blend of 11 whole spices . The word ‘garam’ refers to the intensity and heat of the spices.
It is one of the most popular Indian spice blends. It is a vegan, gluten-free, and nut-free spice mix.
Is garam masala spicy in taste? The Garam masala has an earthy, slightly spicy taste. It has a certain warmth in its aroma and flavour.
Ingredients For Garam Masala:
- Whole Black Peppercorns (sabut kalimirch)
- Green Cardamom (hari/choti elaichi)
- Coriander Seeds (sabut dhaniya)
- Black Cardamom (badi elaichi)
- Cumin Seeds (sabut jeera)
- Star Anise (phool chakri)
- Cinnamon (dalchini)
- Bay Leaf (tej patta)
- Clove (laung)
- Mace (javitri)
- Nutmeg (jaiphall)
Watch Garam Masala Video
Helpful Equipment
Heavy Duty Mixer: You need a strong blade and a heavy-duty dry mixing jar for blending the whole spices.
Cast Iron Skillet: For dry roasting the spices, you need a heavy-duty pan or cast-iron skillet. Avoid using a non-stick pan as the spices might get burnt quickly and not roasted properly.
Storage Jars: I stick to either glass or stainless steel jars for storing all my spices and lentils. Make sure the jar has an airtight, rustproof lid.
How To Use
Garam Masala is one of the key ingredients when it comes to spicy Indian food recipes. It is mainly added to the curries for a rich aroma and an earthy, spicy flavour.
A teaspoon of this spice blend is sufficient to get the desired taste and aroma in any Indian curry. Too much can spoil the taste and make the dish too spicy.
The homemade garam masala is much more robust in taste and aroma than the store-bought one. So if any recipe suggests 1 teaspoon of garam masala, use ½ teaspoon of homemade garam masala.
Here are a few of my favourite Indian food recipes with homemade Punjabi-style garam masala – Dum Aloo , Matar Paneer , Soya Chaap Curry , Rajma Masala , Keema Matar , and Dal Makhani .
How To Store
It is best to store garam masala in a clean, sterilized, airtight jar at room temperature for a month. Make sure to use a dry spoon every time you use it. A good homemade masala is safe for consumption for 1 year .
To increase the shelf life of the masala powder, transfer it to a freezer-friendly ziplock bag. Seal the bag and store it in the freezer door for a year or so.
During the rainy season , put the masala jar under the direct sun for a day to keep the spice blend fresh and free of bugs.
Common Myths
Garam Masala is added to every Indian curry or dish. This is one of the biggest myths. It is only added to the rich Indian dishes from India’s Northern and Central regions.
Garam Masala is added while roasting the curry paste . A wise cook always adds garam masala in the end. So that the aroma and the flavour of the spices enhance the taste of the dish, it is not added for colour or texture. Hence there is no need to fry or saute it with the curry paste.
Garam Masala and curry powder are the same. These two Indian spice mixes are poles apart. The curry powder is a turmeric-based spice blend mainly used in Anglo-Indian or British Cuisine. Whereas garam masala does not have turmeric, is sharp in taste, and can be used for various Indian recipes.
Adding a large amount of garam masala makes the dish tastier. It does just the opposite. Indian cooking is very complex, and the flavour of a dish is built at different steps while cooking. So adding a double quantity of garam masala will not make your curry more tasty or flavoursome.
What is an alternative for Garam Masala?
Substituting Garam Masala with any other spice mix won’t give you the exact flavour. However, you could try using:
- Curry Powder
- Kitchen King Masala
- Maggi Magic Masala
- All Spice mixed with cumin powder
More Homemade Indian Spices
- Tea Masala
- Curry Powder
- Rasam Powder
- Sambar Powder
- Ginger Garlic Paste
- Pickle Masala Powder
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 4 tablespoon coriander seeds (sabut dhaniya)
- ▢ 2 tablespoon cumin seeds (sabut jeera)
- ▢ 2 ½ teaspoon black peppercorn (sabut kali mirch)
- ▢ 1 ½ teaspoon green cardamom (hari elaichi)
- ▢ 1 tablespoon cloves (laung)
- ▢ 3 bay leaf (tej patta)
- ▢ 2 star anise (phool chakri)
- ▢ 1 blade of mace (javitri)
- ▢ 1 nutmeg (jaiphal)
- ▢ 2 cinnamon sticks (dal chini), one inch size
- ▢ 2 black cardamom (badi elaichi)
Instructions
- To prepare garam masala powder, first, dry roast the coriander seeds in a cast iron pan. Continuously stir the seeds while frying for even roasting. It takes 2 – 3 minutes or till the coriander seeds start releasing their aroma. Once roasted, transfer to a plate.
- Repeat the same process with the cumin seeds. They usually take a minute or so. Make sure not to burn them. Transfer to the same plate as coriander seeds.
- Next, add the remaining whole spices in the pan. Dry roast them for 2 – 3 minutes or till the aroma is released. Stir continuously while roasting the spices.
- Combine all the dry roasted spices on the plate. Once they become lukewarm to touch, grind to a fine powder.in the mixer. You can crush the whole spices such as cinnamon, nutmeg, bay leaf to tiny pieces before grinding. This step makes them easy to blend.
- Garam Masala powder is ready to use. You can store it in a clean, sterilized, dry container with a tight fitting lid.
Recipe Notes:
- Make sure to use good quality whole spices for making the garam masala. Avoid using stale or moist whole spices for the purpose.
- You can sun-dry them for a day before making the spice mix.
- Roasting the spices separately ensures they are evenly roasted to perfection.
- Do not roast spices for too long as they might get burnt and taste bitter.
- If the blender motor becomes hot while grinding, turn it off and wait for some time before starting it again.
- After grinding if the garam masala powder is warm to the touch allow it cool down completely before storing.
- For longer shelf life, store it in the freezer.
Nutrition
We follow a strict NO SPAM Policy
