Green chilli cheese toastie

by Roopa Gulati

A splendid east-meets-west flavour combination

Fresh coriander chutney and cheddar cheese seasoned with green chilli and toasted cumin makes a splendid east-meets-west flavour combination.


For the coriander chutney:
A large handful of coriander leaves
2 tsp caster sugar
¾ tsp ground cumin
25g ginger, finely chopped
1 large garlic clove, chopped
1 green chilli, chopped
Juice of 1 lime

For the toastie:
50g unsalted butter
8 slices of sourdough
175g strong cheddar cheese, grated
2 tomatoes, diced
1-2 small red onions, diced
1-2 green chillies, seeds removed, finely chopped
1 tsp ground cumin
½ tsp coarsely ground black pepper
Vegetable or sunflower oil, for frying


For the chutney: blend all the ingredients in a liquidiser with a dash of hot water until you have a thick paste. You can also use a stick blender for this. Aim for a sweet-tangy flavour, adding more sugar or lime juice if needed.

For the toastie: butter the bread slices on one side and then thinly spread with the chutney. Leave to one side. Combine the grated cheese with the diced tomatoes, onions and green chilli. Season with ground cumin and black pepper and thickly spread over half the bread slices. Sandwich with the remaining slices.

Heat a sturdy frying pan over a medium heat and drizzle with oil. Cook the sandwiches in batches, pressing them down firmly with a fish slice. Once the base is golden, flip each toastie over and continue cooking until the cheese has melted and both sides are coloured. Cut into fingers and serve straight away.

Recipe: Roopa Gulati