Ok. Let me start by saying that if you have to pick just ONE recipe to make from this little blog of mine, you want it to be this one. The potato filling inside of this sandwich isn’t technically the same one I use to stuff samosas, but in my house, we still refer to this as the “samosa grilled cheese.” This sandwich has got spicy and sweet chutneys, and I love to make it on some sourdough bread for extra crunch, but some classic buttery white bread would also work well.
This recipe calls for two chutneys: cilantro chutney and a tamarind date chutney. Tamarind Date chutney will be included in my 2023 debut cookbook so stay tuned for that but in the meantime I’ve included a quick apple butter chutney that my mom made growing up. The apple butter gives you a tart sweetness very similar to that of tamarind and it works great in this recipe. If you make batches of fresh chutney for this recipe, its a great idea to place the leftovers into ice cube trays, cover in a sealed ziplock and then place in the freezer. This will keep the chutney fresh and you can pop out one or two cubes at a time when you need it. Simply defrost it in the fridge !
What kind of cheese is best to use?
You can use everything from sliced white American cheese, to sliced Amul cheese, or even bagged pre shredded Italian blend cheese. You want something mild and not overpowering so it doesn’t clash with all of the other flavors in this recipe.
Serve these sandwiches nice and hot with a little extra chutney on the side of dippin! If you make it, please be sure to send it to me or share on your IG stories and tag @thechutneylife! I love seeing your creations!
Happy Eating !!