Masala Grilled Cheese with Coriander Chutney
Masala grilled cheese is a Indian upgrade on the childhood classic. This tasty recipe features spiced onions and is served alongside a quick coriander chutney.
Servings 2
Calories 607kcal
Ingredients
For the Coriander Chutney
- 1 handful Coriander
- 1 handful Spinach
- 1 cm3 piece Fresh Ginger
- 1/2 clove Garlic
- 2 Fresh Chillies use more/less as you prefer
- 1 tbsp Raw Peanuts use raw sunflower seeds for nut-free option
- 1/4 Lemon juiced
- 2 tbsp Water
For the Masala Grilled Cheese
- 1/2 Red Onion sliced into rings
- 1 tsp Sunflower Oil
- 1/4 tsp Mustard Seeds rai
- 1/4 tsp Cumin Seeds jeera seeds
- 1/8 tsp Ground Coriander dhana
- 1/8 tsp Ground Cumin jeera
- 1/4 tsp Turmeric haldi
- 1/4 tsp Chilli Powder mirchi
- 4 slices Sourdough Bread or bread of choice
- 6 tsp Margarine
- 4 slices Cheese I use Violife dairy-free slices
- 1/2 Large Tomato sliced
Instructions
- Prepare the chutney: Add the coriander, spinach, fresh ginger, garlic, fresh chillies, raw peanuts, lemon juice, and water to a small blender and blend until smooth.
- Make the masala onions: Add the sunflower oil, mustard seeds and cumin seeds to a small pan over medium heat. Once the seeds begin to crackle, lower the heat and add the sliced red onion. Stir to coat the onions in the oil, then add the spices: ground coriander, ground cumin, turmeric, and chilli powder. Stir to combine and cook for 5 minutes until softened.
- Assemble the sandwich: Generously spread the margarine over 4 slices of bread, ensuring to go all the way to the edges. Add one slice of bread, butter side down, to a frying pan over medium-low heat. Add a layer of cheese, then half the masala onions, and some tomato slices. Top with another layer of cheese and the final slice of bread, butter side up. Repeat for the second sandwich.
- Cook the grilled cheese: Cook the masala grilled cheese for 3-5 minutes on each side until golden and crisp. Ensure the cheese has melted before serving the sandwich hot alongside the chutney. Enjoy!
Notes
- The grilled cheese is best served immediately to ensure it is crisp and the cheese is gooey.
- The chutney will last in an airtight container in the fridge for up to 1 week.