The Tomato Chutney Grilled Cheese is a flavorful twist on the classic grilled cheese sandwich. Combining the gooey richness of melted cheese with the tangy, slightly spicy goodness of homemade or store-bought tomato chutney, this sandwich is the perfect balance of savory and sweet. The chutney adds a burst of flavor that enhances the cheese, creating a warm, comforting meal. It’s a great option for lunch or dinner and can easily be made vegan by swapping in plant-based cheese and bread.

Tomato Chutney Grilled Cheese Recipe

Ingredients:

  • 2 slices of your favorite bread (sourdough, whole wheat, or gluten-free)
  • 1/4 cup tomato chutney (store-bought or homemade, see below for a simple recipe)
  • 2 slices vegan cheese (or regular cheese if you’re not vegan)
  • 1 tbsp vegan butter (or regular butter)
  • Optional: Fresh herbs (like basil or cilantro) for garnish

For the Homemade Tomato Chutney:

  • 2 medium tomatoes, chopped
  • 1 small onion, finely chopped
  • 1 tbsp grated ginger
  • 1 tbsp sugar (or maple syrup for a healthier option)
  • 1/4 cup apple cider vinegar
  • 1 tbsp mustard seeds
  • 1/4 tsp turmeric
  • 1/2 tsp ground cumin
  • Salt and pepper, to taste

Instructions:

  1. Make the chutney (if using homemade):
    • In a small saucepan, heat a splash of water over medium heat and add the mustard seeds. Once they start to pop, add the chopped onions and grated ginger. Sauté until the onions become soft and translucent, about 5 minutes.
    • Add the chopped tomatoes, sugar, apple cider vinegar, turmeric, cumin, salt, and pepper. Stir well and bring to a simmer.
    • Let the chutney cook for about 15-20 minutes, stirring occasionally, until the mixture thickens to a jam-like consistency.
    • Remove from heat and let it cool to room temperature. Store leftovers in the fridge for up to a week.
  2. Prepare the sandwich:
    • Butter one side of each slice of bread with vegan butter (or regular butter).
    • On the unbuttered side of one slice, spread a generous tablespoon of tomato chutney. Top with two slices of vegan cheese (or regular cheese).
    • Place the second slice of bread on top, buttered side facing out.
  3. Grill the sandwich:
    • Heat a skillet over medium heat. Once hot, place the sandwich in the pan and cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese has melted.
    • You may need to press down gently with a spatula to help the sandwich grill evenly.
  4. Serve:
    • Once grilled to perfection, remove the sandwich from the pan and let it sit for a minute before cutting. This helps the cheese settle.
    • Slice and serve warm with a side of extra chutney or a fresh green salad.

Nutrition (per serving, makes 1 sandwich):

  • Calories: 350-400 (depending on bread and cheese used)
  • Protein: 10g
  • Fat: 18g
  • Carbs: 40g
  • Fiber: 3g
  • Sugar: 6g
  • WW Points: 9-10 (based on the current Weight Watchers points system)

Tips:

  • Vegan Version: For a fully vegan version, ensure the bread is dairy-free and use your favorite plant-based cheese.
  • Homemade Chutney Storage: The homemade chutney can be stored in the fridge for up to a week and used on other dishes like rice, crackers, or salads.
  • Add Extra Flavor: Add fresh herbs like basil, cilantro, or a pinch of chili flakes to enhance the sandwich even more.
  • Make it Spicy: If you enjoy a spicy kick, add some chopped fresh chili or a pinch of cayenne to the chutney.

The Tomato Chutney Grilled Cheese is a savory, tangy, and indulgent treat that’s perfect for a cozy meal. It’s simple yet full of flavor, and the chutney makes all the difference!