Chutney Grilled Cheese Sandwiches made two ways - with cilantro-mint chutney and mango chutney! They're great for kids and dipping in creamy tomato soup.
Melt a tablespoon of butter in a cast iron pan. Add two slices of bread (depending on size of 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 slices. Layer 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 in the cast iron. Repeat the above steps but skip adding the chaat masala.
Serve the grilled cheese sandwiches immediately with tomato soup.
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Notes
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 a even golden brown crisp.