Grilled cheese sandwiches. Butter, bread, cheese, skillet, golden brown on both sides. The tomato chutney is what makes these worth writing about: chopped tomatoes, onions, sugar, vinegar, chili flakes, and salt cooked in a saucepan until thick.
Spread the chutney inside the sandwich or serve it on the side. The sweet-sour-spicy chutney cuts through the melted cheese in a way that ketchup or mustard cannot match. We make a double batch of the chutney every time, since it disappears from the fridge fast.
Tips for Making Grilled Cheese with Tomato Chutney
Cook the chutney until thick
Combine tomatoes, onions, sugar, vinegar, chili flakes, and salt in a saucepan over medium heat. Stir occasionally until the mixture thickens and looks jammy.
This takes about thirty minutes. Do not rush it. Thin chutney makes the bread soggy. Thick chutney sits on the cheese without leaking.
Grill the sandwich on medium heat
Butter one side of each slice of bread. Cheese and chutney go between the unbuttered sides. Cook in a skillet over medium heat until golden on both sides.
Medium heat gives the cheese time to melt before the bread burns. Press lightly with a spatula to flatten.
Grilled Cheese with Tomato Chutney
Total Time: 50 minutes
Yield: 4 servings
Description
Elevate a classic grilled cheese sandwich with a homemade sweet and spicy tomato chutney that adds a delightful twist.
Ingredients
Units
- 4 slices of bread
- 2 tablespoons butter
- 4 slices of cheese
- 1 cup tomatoes, chopped
- 1/2 cup onions, chopped
- 1/4 cup sugar
- 1/4 cup vinegar
- 1 teaspoon chili flakes
- Salt to taste
Instructions
- Butter one side of each slice of bread.
- Place a slice of cheese between two slices of bread, buttered sides out.
- Heat a skillet over medium heat and grill the sandwiches until golden brown on both sides.
- For the chutney, combine tomatoes, onions, sugar, vinegar, chili flakes, and salt in a saucepan.
- Cook over medium heat until the mixture thickens.
- Serve the grilled cheese sandwiches with the tomato chutney on the side or spread inside.
Notes
The chutney can be stored in an airtight container in the fridge for up to three months. It’s versatile and can be used as a dip or spread. Experiment with different types of cheese for the sandwiches.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Category: Sandwich
Method: Stovetop
Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 12
- Sodium: 600
- Fat: 18
- Carbohydrates: 40
- Fiber: 3
- Protein: 12
- Cholesterol: 40
Frequently Asked Questions
How long does the chutney keep?
Up to three months in an airtight container in the fridge. Make a big batch. It improves as it sits.
What cheese works best?
Any melting cheese. Cheddar, Gruyere, fontina, or a mix. The chutney is tangy and spicy, so a mild, creamy cheese balances it.
Can I use the chutney on other things?
Yes. It works on burgers, with roasted meats, on crackers with cheese, or as a dip. It is a condiment, not just a sandwich filling.
If You Liked This Recipe, You’ll Love These
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- Baked Brie and Balsamic Blueberry Chutney
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