Grilled Cheese Sandwich with green apple chutney

September 30, 2022
0 Ratings
Photo by Annada Rathi
  • Prep time 20 minutes
  • Cook time 10 minutes
  • Serves 2
Author Notes

I find green apple an absolute delight to work with – tart with a hint of sweet and absolutely ready to surrender to any flavors that come its way. Not unlike a raw green mango! Takku is a pickle – fresh or made annually in India's summer season, which is unabashedly all about mangoes. I decided to give the same takku treatment to this chutney and bring the betrothed - apple and cheese - in a grilled cheese sandwich together. —Annada Rathi

What You'll Need
  • Green Apple Chutney
  • 1 cup grated green apple (about 1 medium apple)
  • 3 teaspoons Kashmiri red chile powder
  • 1 teaspoon black mustard seeds crushed roughly
  • 3/4 teaspoon salt
  • 3 teaspoons vegetable oil
  • 1/4 teaspoon black mustard seeds
  • 1/8 teaspoon turmeric powder
  • Grilled Cheese Sandwich
  • 4 slices of multigrain bread
  • 1 tablespoon salted butter room temperature
  • 2 teaspoons green apple chutney
  • 2 slices of havarti cheese
  1. Green Apple Chutney
  2. Squeeze the liquid out of the grated green apple by pressing a handful between the palms of your hand. Discard the liquid.
  3. Pour the squeezed green apple into a bowl. Add red chile powder, salt and crushed black mustard seeds powder.
  4. Heat the smallest saucepan you have. Turn the heat to medium and pour in the oil.
  5. After 2 minutes, add black mustard seeds. Once they stop sizzling, add turmeric and turn the heat off. You’ve just made fodni/tadka or tempered oil. It is a foundational cooking technique of Indian cuisine.
  6. Add the hot fodni/tadka to the green apple mixture and mix well.
  1. Grilled Cheese Sandwich
  2. Butter two slices of multigrain bread.
  3. Place a heaping teaspoon full of green apple chutney on a slice. Follow up with a slice of Havarti cheese.
  4. Cover with another slice and grill in a panini maker or on a cast iron skillet with some weight. Grill as per your preference, I personally prefer light brown grill marks. Serve right away.

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