Lunch
Chutney Grilled Cheese
By: Palak Patel
Palak Patel shares a childhood favorite: A grilled cheese that gets an upgrade with a punchy cilantro chutney!
15MINserves 1
Ingredients
1 medium sized bunch of cilantro, last 1.5 inches of tough stems removed
4 thai green chilis
4 cloves garlic
1 inch piece of ginger, peeled
¼ cup unroasted unsalted peanuts
½ tsp cumin seeds
¼ tsp salt
2 slices of bread, like sourdough
1.5 tbsp mayonnaise
For the chutney:
Blend together the cilantro, thai green chilis, garlic, ginger, unroasted unsalted peanuts, cumin seeds, salt and blend with 2-3 tbsp of water until smooth but thick.
Stop to scrape down the sides of the blender, and only add 2 tbsp of water at a time. The key is to avoid adding too much water, so you can get a nice thick chutney for spreading.
For the grilled cheese:
Spread mayo and butter on the outside of two slices of bread and lay them buttered side down, on a skillet over low heat.
Spread chutney on each piece of bread, and add one Tillamook Sharp Cheddar Slice, and one Tillamook Mozzarella Slice to both pieces of bread.
Cover with a lid until cheese begins to melt and then flip one slice onto the other and continue to cook until golden on the outside and cheese is creamy and melty.
Tip: Keeping the heat low and having some patience. will ensure a nice even golden grilled cheese with perfectly melted cheese.
Shop this recipe
Tillamook Sharp Cheddar
Tillamook Whole Milk Mozzarella Slices
Meet the chef
Palak Patel
Palak Patel is a nationally bestselling cookbook author, expert hostess, and mother of two. Known for her fusion, easy-to-make, no-fuss recipes, Palak offers an inviting window into Indian culture shaped by her upbringing. Her candid reflections on motherhood and genuine connection with her audience have fostered a deeply engaged, trusting community that turns to her for guidance on what to cook, how to stock their kitchens, and how to get picky kids excited about food, along with her favorite fashion and lifestyle finds. Most recently, Palak partnered with Williams Sonoma on a collaboration featuring sauces, pantry staples, and spices, alongside original recipes and hosting-focused digital content where she brought her approachable, culturally rooted cooking style to life across product, editorial, and video.
