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Bite into this mouthwatering chutney grilled cheese for a burst of global flavors. Tangy cilantro chutney, gooey cheese, and bell peppers tossed in warming spices turn a simple sandwich into something exciting. Dip it into a jazzed-up Campbell's tomato soup for a comfort meal with a twist that'll have you hooked.
This fun grilled cheese happened because I was just trying to use up leftover chutney after Indian takeout. My family thought I'd lost it with the flavor mash-up, but one bite in, and now we crave it so much we make it a couple times each month.
Ingredients
- Butter: Don't skip this—it gives that amazing crispy golden outside
- Spicy mayo: Just mayo and chili sauce mixed up for cool, spicy creaminess
- Taco seasoning: Adds big, punchy flavor so you don't have to fuss with lots of spices
- Sandwich bread: Pick a hearty loaf (try sourdough or country-style) for the ultimate crunch
- Cilantro chutney: The secret weapon—blended cilantro, peanuts, ginger, chilies, garlic for a bright and zippy spread
- Garam masala: This fragrant Indian spice brings the whole thing together with depth
- Bell peppers: Grab one green and one red—sweet, crunchy, and colorful
- Cheese slices: You want a melty cheese, so go for cheddar, pepper jack, or American
Winning Steps for Making It
- Toast your sandwich like a pro:
- On medium, melt a bit of butter in a nonstick pan. Lay down two bread slices, slap cheese on both, and spread a generous amount of spicy mayo on one side. Follow with another cheese slice, top with the cool pepper mix, and finish with chutney. Cap it with the other bread, cheese side in, and turn the heat down.
- Finish with golden crunch:
- Cook patiently, a few minutes per side, until it's crazy crispy and the cheese is melted. Be gentle flipping—it helps to use a wide spatula and toss in more butter if your bread needs extra crunch.
- Whip up the spicy mayo:
- Stir together mayonnaise and your favorite hot sauce. If you want to keep it traditional, go for thecha chutney, but sriracha or chili garlic sauce are awesome too.
- Get the chutney sorted:
- In a small blender, throw in roughly chopped cilantro, a couple garlic cloves, fresh ginger, chilies, peanuts, cumin powder, and salt. Splash in some water slowly so it blends up smooth but not watery. The peanuts make it creamy, so it's perfect for spreading.
- Get those peppers going:
- Toss diced red and green bell peppers in hot oil in a large skillet. Stir for about 3–4 minutes so they soften without turning mushy.
- Add the seasoning:
- Dust the cooked peppers with taco seasoning and garam masala, and quickly stir for a couple minutes so the flavors come alive and coat every bit. Take them off the heat and set aside to cool a bit.
You can't skip the chutney—it's truly special. The first batch I ever made was overloaded with chili, and my husband started sweating but called it his best sandwich ever. Now I tone it down or amp it up depending on who's eating, but it's always packed with loads of cilantro and plenty of garlic for that bold punch.
Epic Meal: Fresh Tomato Soup Pairing
It's super easy to make canned Campbell's tomato soup taste homemade. Pour oil in a pot, toss in some chopped garlic and ginger, and let them smell amazing. Next, add ketchup, chili garlic sauce, cumin, a bit of soy, and fresh cilantro. Heat until it all blends nicely. Tip in your can of soup plus its water, simmer gently, and you'll have a souped-up side for dipping in no time.
Swap It Up
This formula's super adaptable. Can't find cilantro chutney? Sub in a jarred green chutney and swirl in a spoon of peanut butter. Want a smoky taste? Use roasted poblanos instead of bell peppers—or zucchini if you like things mild. For vegans, switch to plant-based cheese and butter—works great. Go gluten free with your favorite GF bread and double check your spice mix is safe.
Storage Hacks
These sandwiches taste best fresh off the skillet, nice and crispy. But you can totally make the pepper mix and chutney ahead—chutney lasts up to 5 days in a tightly sealed container in the fridge, and the peppers are good for 3 to 4 days. For prepping in advance, stash the different fillings separately and put the sandwiches together just before eating. Tomato soup will keep fine in the fridge up to 4 days; reheat it slowly on the stove.
If you love a punchy twist on comfort food, this grilled cheese is gonna wow you!
Foire aux questions sur la recette
- → Can I make the cilantro chutney ahead of time?
Go for it! You can whip up the chutney and pop it in the fridge, sealed up tight, for about three days. The flavors get even better after hanging out awhile.
- → What cheese works best for this sandwich?
You’ve got options! Sharp cheddar gives a nice bite against the heat, American melts super smooth, and pepper jack brings some fire. Found Amul cheese at your market? It’s a tasty classic for this kind of sandwich.
- → Can I substitute the bell peppers with other vegetables?
Definitely! Sautéed mushrooms, onions, or even spinach work fine. Just cook them down long enough so your bread doesn’t go soggy.
- → What can I use instead of Thecha Chutney for the spicy mayo?
If you can’t find Thecha, squirt in some Sriracha or chili garlic sauce. Sambal, harissa, or even a pinch of cayenne in regular mayo all get you there too.
- → Is there a way to make this vegetarian sandwich vegan?
Sure thing! Sub in vegan cheese, mayo, and butter. The bell pepper mix and green chutney are already good to go. Just double check your soup and sauces are plant-based.
- → How spicy is this sandwich?
You’re in charge of the heat. For less fire, swap in jalapeños for hotter chilis, use less chili sauce, and cut back on spicy mayo. Want extra kick? Add more peppers or hot sauce.