Chutney For Cheese


Feed your cheese and chutney obsession with this curated collection of Chutney For Cheese! A touch of sweetness, a hint of spice, and tons of flavor. This chutney pairs beautifully with cheese. It is just as great on crackers or spread over warm artisan bread. To show you how easy it is to make, let’s walk through the steps together!

Related Post: Tomato And Onion Chutney

Cheddar & Chutney Grilled Cheese From Ina Garten


  • 12 (1/4-inch-thick) slices of good bakery white bread
  • 1/4 pound (1 stick) unsalted butter, melted
  • (8.5-ounce) jar mango chutney (such as Stonewall Kitchen)
  • 3 cups grated extra-sharp white Cheddar (8 ounces) (see Author Notes)


  1. Lay 6 slices of the bread on a cutting board and brush each slice generously with the butter. Turn the slices over and spread each one with 1 1/2 tablespoons of the chutney. Place 1/2 cup of the cheddar evenly on each slice and place the remaining 6 slices of bread on top of each sandwich. Brush the tops generously with melted butter.
  2. Heat a panini press (see Author Notes) and grill the sandwiches according to the directions for the machine, until the bread is nicely browned on both sides and the cheddar is starting to melt. Place the sandwiches on a cutting board and cut each one in half diagonally. Serve hot.


Make these ooey gooey Chutney Grilled Cheese Sandwiches two ways – with cilantro-mint chutney and mango chutney! The chutneys add a burst of flavor to the grilled cheese. They’re great for kids and adults and ideal for dipping in tomato soup!

stack of grilled cheeses on a wooden board with tomato soup

A fat, ooey gooey grilled cheese sandwich was (and tbh, still is) one of my favorite meals growing up! My mom always made it with plain white bread and Kraft singles cheese and I freaking loved it. She’d also do it with croissants!

As I got older, she began putting her cilantro-mint chutney in it, or if we were out for the week then a healthy sprinkle of chaat masala, and polygynysmokes it was LIFE. AGING.

This is the only way I will accept grilled cheese from now on.

In this recipe, I detail how I make my grilled cheese sandwiches in a cast iron pan with brioche bread. But, everyone has their way of making it. Maybe you toast all the bread first, maybe you use mayo. Whatever it is, change it up to your liking.

I think of this as more of a general guide to an incredible grilled cheese, because when it comes to grilled cheeses you follow your heart.


One thing most of us know how to make is grilled cheese! It’s how I survived in college for quick sustenance. But since we are sprucing it up a bit from the classic grilled cheese, let’s talk about the ingredients!

  • Bread – Any type of sandwich bread works great for grilled cheese! I particularly love brioche bread, because it’s high moisture and oh so buttery. I found that bread with large holes in it, like Italian bread or sourdough, is a bit too hard to bite into.
  • Chutneys – I particularly love cilantro-mint chutney and mango chutney for my grilled cheese sandwiches. I think they pair particularly well with cheese and bread. Imli chutney I found does not suit my palate with cheese, but tomato chutney or apple butter chutney would be delicious!
  • Cheese – I use mozzarella when pairing my grilled cheese with chutneys but any cheese that will melt works! I’ve also done sharp cheddar and American cheese and enjoyed those.
  • Chaat Masala – A blend of ground spices with a distinct tangy flavor that’s used to make chaat, fruit salads, etc. Substitute with ¼ teaspoon of amchur, Kala namak (black salt), or pomegranate seed powder.
  • Ghee – This is a traditional cooking fat instead of oils in Indian cooking. The milk solids and impurities are removed from regular butter to make clarified butter. Substitute ghee with unsalted butter, but I swear using ghee will change your life.

I’ll talk a bit more about which cheese and chutneys to use below. The goal here is to help you customize your grilled cheese to your liking while introducing chutneys into it!


Mozzarella is my number one recommendation because it pairs super well with both the mango and cilantro-mint chutney. It’s mild enough to let the chutneys do their thang and gives them their space to shine!

To be more specific, I use both shredded mozzarella and fresh balls of mozzarella, or really whatever I have on hand. If you use mozzarella, don’t get low moisture mozz because it takes a while to melt.

As I mentioned above, I also enjoy a sharp cheddar or American cheese paired with chutneys.

Sliced Bread topped with shredded mozzarella, cilantro mint/mango chutney, chaat masala, and more mozzarella in a cast iron

If you have other cheeses you think will pair well with the chutneys you use, do what will make it the most enjoyable for you! Mild cheeses are generally the best for Chutney Grilled Cheese.


Chutneys are condiments in India that use herbs, spices, fruit, vegetables, etc to serve alongside food for a burst of flavor. There are many types of chutneys with countless variations according to region, even per household.

You can buy chutneys in bottles off of Amazon, at your local Indian grocery store, or even at Trader Joe’s. For the mango chutney, I used the mango ginger chutney that you can get at Trader Joe’s. It makes for a bit of a sweeter grilled cheese which is lovely.

There’s also a great small business you can support, Bleaf, who makes authentic Indian chutneys. Another great option is to go to a local Indian restaurant and ask to purchase their chutney! They most likely have that option on the bottom of the menu with the rest of the sides.

It’s crazy easy to make the cilantro-mint chutney at home, too. You can check out my mom’s recipe, which I use for mine, and results in a slightly spicy, herby grilled cheese.

A healthy sprinkle of chaat masala adds tons of umami. It’s truly unreal. I could probably eat this for every meal!

There are a ton of chutneys out there, but I think these two make for the best-grilled cheeses. It would also be so yummy to smash both of the mint-cilantro and mango chutney slices together and enjoy that with creamy tomato soup!


It’s hard to make a bad grilled cheese but here are a few tips to yield the crispiest bread with the gooiest cheese!

  • Layer the cheese on top of the bread first, then chutney, and then more cheese. This prevents the bread from getting soggy.
  • Toast both slices of bread. Layer one of the slices with the cheese and chutney, and then put the other slice on top of it, grilled side down. Yes, the grilled side will be facing inwards! It’s amazing. Then flip it onto the other side and grill again.
  • Cover the pan with a lid and put the heat on low. This gives the cheese a chance to melt before the bread is toasted.
  • Use cast iron for an even golden crisp on the bread.
  • Don’t be afraid to add more ghee into the cast iron as needed! This is how you’ll get a gorgeous golden brown sandwich.


What is the best cheese for a grilled cheese sandwich?

The best cheese is up for debate for grilled cheese, but for these particular sandwiches with chutney, I think mozzarella is the best.

Why isn’t the cheese melting?

The cheese doesn’t melt on grilled cheese if it’s cooked at too high of a heat. The bread will be toast before the cheese gets a chance to start melting. Start in a warm pan, and add the bread as soon as the ghee melts.

Use a cheese that melts well, not feta or paneer, etc.

Can I use mayonnaise?

Yes, you can use mayonnaise to make grilled cheese. Mayo is just another fat, and some people prefer it because it spreads well out of the jar. It also has a higher smoke point than butter, so the toast won’t blacken as easily.

What’s the best bread to use?

I LOVE brioche because it’s so buttery, or white bread. But it’s best to use bread that has a tight crumb, meaning no holes like sourdough, otherwise, the cheese will spill out and burn.

Related Post: Spicy Tomato Chutney

Chutney Grilled Cheese Sandwiches

Chutney Grilled Cheese Sandwiches are made two ways – with cilantro-mint chutney and mango chutney! They’re great for kids and dipping in creamy tomato soup.

Course: Main Course

Cuisine: Indian

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 4 sandwiches

Calories: 344kcal


  • ▢Frying Pan


  • ▢8 slices of brioche bread
  • ▢¼ cup cilantro-mint chutney
  • ▢¼ cup mango chutney
  • ▢1 cup mozzarella cheese, shredded
  • ▢1 teaspoon chaat masala, (optional)
  • ▢2-4 tablespoons of ghee


  • Melt a tablespoon of butter in a cast iron pan. Add two slices of bread (depending on the size of the skillet) and begin toasting on one side.
  • While the slice is toasting, work quickly to layer mozzarella cheese on the bread. Spread 2 tablespoons of cilantro-mint chutney on two slices of bread. Sprinkle a bit of chaat masala on the sli—layeryer more cheese.
  • Add the two other slices of bread on top of the chutney and flip the sandwich. Cover with a lid and steam for a minute to allow the cheese to get melty. Remove from the pan.
  • For the mango chutney, add additional butter to the cast iron. Repeat the above steps but skip adding the chaat masala.
  • Serve the grilled cheese sandwiches immediately with tomato soup.


  • Layer the cheese on top of the bread first, then chutney, and then more cheese. This prevents the bread from getting soggy.
  • Use a cast iron with plenty of ghee for an even golden brown crisp.

Related Post: South Indian Tomato Chutney



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