Chutney Grilled Cheese Sandwich With A Fried Egg

Chutney Grilled Cheese, An Indian Breakfast Idea

A grilled cheese with garlic and cilantro chutney a runny egg is as delicious as it sounds! This is a quick Indian breakfast or brunch idea packed with flavors, protein, and fiber. Make it for one or a that can be made in no time.

Chutney Grilled Cheese with a Fried Egg

Homemade cilantro chutney is a condiment enjoyed my Indians throughout the country and I have included the staple recipe down below for you. It is flavored with fresh garlic and chili peppers makes a grilled cheese taste even better. Give this American favorite with an Indian twist a try!

Chutney Grilled Cheese

Growing up grilled cheese with chutney were on the menu as a fusion Indian breakfast very often. Instead of just adding cheese to grilled butter bread, we would add vegetables and chutney to flavor it up. My mom would make cold chutney sandwiches with American sliced cheese and mayonnaise for gatherings and it was also my favorite! The spice, carb, and cheesy flavors just go well together.

Ingredients

• Thin sliced bread (I prefer white bread but you can use any)
• American Cheese, sliced (white or yellow)
• Cilantro Chutney
• Fried Egg (cooked to your liking)
• Butter
• Sliced chili peppers (jalapeno, serrano, or thai)
• Tomatoes, sliced or chopped
• Onions, sliced or chopped
• Baby Spinach (chopped) optional

How to make the sandwich

• First, make the chutney by blending the ingredients together and setting it aside.
• Next, heat a pan on medium-low heat. Once it is hot spray some oil and crack an egg in it.
• Cover the pan and let it cook for about 3 minutes while you make the grilled cheese.
• Heat another pan on medium/low heat
• Butter the bread slices on one side and place them on the pan butter side down (alternatively you can put butter in a pan and then place the sliced bread into the pan)
• Spread the chutney on the bread while it is in the pan, slowly. I use a spoon
• Layer on a sliced cheese and additional toppings to one side of the bread only.
• Slide the sunny side up egg onto the toppings.
• Top it with the other butter grilled sliced bread.
• Serve!

butter the pan

Slice the sandwich in half and enjoy with my favorite- Maggie chili sauce.

More Appetizer Recipes…

1. Lamb Chops - A Quick and Easy Fail-Proof Recipe
2. Easy Beetroot Salads with Feta and Herbs
3. Vagharela Pasta - Indian Pasta with Potato - Pasta e Patate

📖 Recipe

Chutney Grilled Cheese Sandwich with Fried Egg

Ingredients1x2x3x

GRILLED CHEESE INGREDIENTS

• ▢ 8 slices bread
• ▢ 4 slices cheese (pepperjack, american, cheddar)
• ▢ 1 chopped jalapeno/serrano/thai chili
• ▢ 4 tablespoon chopped onion
• ▢ 4 tablespoon chopped tomato
• ▢ 4 large eggs
• ▢ 8 tablespoon butter for bread (salted tastes better)
• ▢ 8 tablespoon cilantro chutney, recipe below
• ▢ oil/butter to cook egg
• ▢ baby spinach

CILANTRO CHUTNEY INGREDIENTS

• ▢ 1 jalapeno/serrano/thai chili (based on your spice level tolerance)
• ▢ 1 bunch cilantro, about 3 cups
• ▢ 2-3 cloves garlic
• ▢ 1 teaspoon lemon juice
• ▢ salt
• ▢ oil

Instructions

CILANTRO CHUTNEY

• Blend all ingredients together and set it aside.
• Refrigerate leftovers for up to 3 days or freeze in small portions for 3 months.

GRILLED CHEESE

• Heat a medium size pan on high and then lower the temperature to the lowest setting. Melt butter and place a slice of bread on the pan. Do the same with another slice of bread.
• Top each slice of bread with a tablespoon of cilantro chutney.
• Layer the bread with cheese and your favorite toppings (onion, tomato, chili peppers and spinach are my favorite).
• Add the fried egg on to of the spinach.
• Top the egg with the other slice of bread and gently move the sandwich from the pan onto a cutting board. Tip: do not put pressure on the egg since the yolk is still runny.

FRIED EGG (over-easy)

• Heat a small pan on high heat.
• Lower the temperature to the lowest setting and place butter/oil in the pan.
• Crack an egg into the pan. Use your spatula to push the outside layer of the egg to the center. This will help prevent wide spreading of the egg.
• Add salt, pepper, red chili powder to the egg and gently flip over. Cook for 30 seconds (you can cook your egg longer if you prefer it fully cooked).
• Gently slide the egg on top of the spinach.

Notes

Chutney Grilled Cheese Sandwich with Fried Egg

Ingredients

GRILLED CHEESE INGREDIENTS

• 8 slices bread
• 4 slices cheese (pepperjack, american, cheddar)
• 1 chopped jalapeno/serrano/thai chili
• 4 tablespoon chopped onion
• 4 tablespoon chopped tomato
• 4 large eggs
• 8 tablespoon butter for bread (salted tastes better)
• 8 tablespoon cilantro chutney, recipe below
• oil/butter to cook egg
• baby spinach

CILANTRO CHUTNEY INGREDIENTS

• 1 jalapeno/serrano/thai chili (based on your spice level tolerance)
• 1 bunch cilantro, about 3 cups
• 2-3 cloves garlic
• 1 teaspoon lemon juice
• salt
• oil

Instructions

CILANTRO CHUTNEY

• Blend all ingredients together and set it aside.
• Refrigerate leftovers for up to 3 days or freeze in small portions for 3 months.

GRILLED CHEESE

• Heat a medium size pan on high and then lower the temperature to the lowest setting. Melt butter and place a slice of bread on the pan. Do the same with another slice of bread.
• Top each slice of bread with a tablespoon of cilantro chutney.
• Layer the bread with cheese and your favorite toppings (onion, tomato, chili peppers and spinach are my favorite).
• Add the fried egg on to of the spinach.
• Top the egg with the other slice of bread and gently move the sandwich from the pan onto a cutting board. Tip: do not put pressure on the egg since the yolk is still runny.

FRIED EGG (over-easy)

• Heat a small pan on high heat.
• Lower the temperature to the lowest setting and place butter/oil in the pan.
• Crack an egg into the pan. Use your spatula to push the outside layer of the egg to the center. This will help prevent wide spreading of the egg.
• Add salt, pepper, red chili powder to the egg and gently flip over. Cook for 30 seconds (you can cook your egg longer if you prefer it fully cooked).
• Gently slide the egg on top of the spinach.

Notes

Recipe Courtesy of The Curry Mommy

An Indian recipe with eggplant and sweet potato , Ringan nu Shaak

Eggplant is also known as ringan or baingan in India. This Gujarati shaak recipe is a traditional one made a bit healthier with sweet potatoes. Aubergine eggplants are commonly used in Indian eggplant recipes. Make this baingan recipe with peanut oil for optimal flavor- trust me .

Eggplant with Sweet Potato

Growing up baingan was my favorite shaak to eat. I loved it in any form whether it was stuffed, sauteed, or even raw! I remember eating fresh aubergine eggplants from the garden-IN THE GARDEN! My dad would pick them and eat them as is and well… Monkey See Monkey do.

What type of eggplant to use

For Indian eggplant recipes traditionally aubergine are used. This variety is a small eggplant with thin purple coating. They can also be found in a lavender purple with white stripes which are delicious as well! Homegrown aubergine eggplants are my favorite, but in the US we are accustomed to getting what is available at traditional Indian Grocery Stores. Here are some options to pick from.

1. Black Beauty Eggplant (peel half of the outer layer off)
2. Aubergine (trim the ends)
3. Chinese Eggplant (peel half of the outer layer off)

“Eggplant is the king of all vegetables, that’s why it has a crown on its head.” - My Grandma

Prep the eggplant to prevent browning

Usually for ringan nu shaak you want to have less outer peel. Using the guide above peel and trim the ends on the eggplant. Continue, by cutting the eggplant into small chunks and either place them in cold water to rest until you are ready to cook or wash and cook immediately.

Ingredients

• eggplant of choice
• peanut oil
• mustard seeds
• ginger
• garlic
• sweet potatoes or potatoes (peeled and cut into cubes)
• salt
• asafaetido (hing)
• cilantro (a lot of it!)
• turmeric powder
• sugar

Sweet Potato Alternative

• Peas (vatana)
• Pigeon Peas (tuvar na lilva)
• Potato
• Papdi (Surati lima beans)

Equipment

• Instant Pot (quick and hassle free)
• Traditional Pressure Cooker (quick and traditional)
• Stove Top Method (Ayurveda Friendly)

Method

• Wash the eggplant and peel off about half of the outer layer .
• Chop into 1" cubes. Next, peel your sweet potato and chop into 1" cubes as well.

Peel half of the outer later of the eggplant

• Next heat oil in your pressure cooker and add mustard seeds. Once they pop add some hing/asafoetida.
• Immediately after add sweet potato and eggplant. NOTE: I do not mix the contents until the very end.
• Next, I add some water, chopped tomatoes, coriander powder, ginger, garlic, turmeric, salt, and red chili powder.
• At this point you can add sugar (or stevia) if you prefer. Mix the contents, close the lid, and allow the pressure cooker to blow two whistles (close the lid if using a regular stove top pot, or close the lid to the instant pot)
• Let the pressure cooker cool completely before opening.
• Garnish with cilantro and serve!

Heat oil in the pot

More Gujarati Recipes

• Sev Usal Recipe
• Indian Salad Recipe with Greens
• Khatta Poodla - Savory Rice Flour Pancakes
• Puran Poli Recipe (Gujarati Vedmi/Vermi)

Recipe

📖 Recipe

Eggplant with Sweet Potato

Ingredients1x2x3x

• ▢ 2 cups fully peeled sweet potato cut into 1" pieces, sub potatoes for an alternative
• ▢ 4 cups roughly peeled eggplant cut into 1" pieces
• ▢ ½ tomato cut into 1" pieces
• ▢ 1 teaspoon fresh ginger
• ▢ 1 teaspoon fresh garlic
• ▢ 1 teaspoon dry coriander powder
• ▢ 1 teaspoon sugar (optional)
• ▢ ¼ teaspoon turmeric (fresh or powder)
• ▢ ½ teaspoon mustard seeds
• ▢ pinch hing/asafoetida
• ▢ 2 oz water
• ▢ salt
• ▢ oil (peanut preferred)
• ▢ red chili powder
• ▢ cilantro for garnishment

Instructions

TRADITIONAL PRESSURE COOKER

• Prep the eggplant by peeling half of the outer layer and cutting into 1" cubes.
• Prep the sweet potato by fully peeling the outer layer and cutting into 1" cubes (you can do larger or smaller based on personal preference).
• Heat oil in a traditional pressure cooker.
• Add mustard seeds to the hot oil and let them pop. Once they are done, add a pinch of hing (about ½ teaspoon).
• Immediately add sweet potato, eggplant, water, and tomatoes.
• Add remaining of the ingredients and then mix the contents.
• Close the lid and allow three whistles to blow. Remove from the heat and allow the pressure cooker to cool completely before opening.
• Open the lid, garnish with cilantro, and serve.

INSTANT POT

• Prep the eggplant by peeling half of the outer layer and cutting into 1" cubes.
• Prep the sweet potato by fully peeling the outer layer and cutting into 1" cubes (you can do larger or smaller based on personal preference).
• Turn Instant Pot (IP) on saute mode.
• Once the mode says HOT add oil and mustard seeds. Let the seeds pop. Add a pinch of hing (about ½ teaspoon) after the seeds stop to pop.
• Immediately add sweet potato, eggplant, water, and tomatoes. Then add the remaining ingredients.
• Mix the contents and close the lid. Keep the vent on sealed and put IP on manual, high pressure, 3 minute mode. Allow the IP to cool completely before opening.
• Garnish with cilantro and serve.

Notes

• Substitute potato for sweet potato.
• Add pigeon peas, english peas, chauri (hurl peas), etc to the mix.

HAPPY EATING FOLKS!