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A Bombay toastie cut in half on a plate on the kitchen counter, next to a jar of sauerkraut with Indian spices and a bowl of green chutney
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Recipe

Bombay toastie with Indian-spiced sauerkraut

Chilli cheese toast is street food in Mumbai: sliced bread with cheese, chilli, onion and coriander, fried crisp and served with green chutney. With Indian-spiced sauerkraut in the filling, the toastie gets both sharpness and spice.

Makes 2 toastiesTime 25 minutes

Ingredients

Toasties

  • 4 slices of sandwich bread
  • 2 tbsp soft butter
  • 150 g grated Jarlsberg or cheddar
  • 4 tbsp sauerkraut with Indian spices
  • ½ red onion, finely chopped
  • 1 green chilli, finely chopped
  • 1 handful of coriander, chopped

Green chutney

  • 1 bunch of coriander
  • ½ bunch of mint, leaves only
  • 1 green chilli
  • Juice of ½ lime
  • 1 pinch of salt
  • 2 tbsp water

Method

  1. Blend all the chutney ingredients smooth with a stick blender or in a food processor. Season with salt and lime.
  2. Squeeze the sauerkraut lightly and chop it roughly. Mix it with the cheese, red onion, chilli and coriander.
  3. Butter one side of each slice of bread. Put two slices butter side down and spread a thin layer of chutney on top.
  4. Divide the filling between the two slices and top with the last slices of bread, butter side up.
  5. Fry the toasties over medium heat for 3 to 4 minutes on each side, pressing them down lightly with a spatula, until the bread is golden and the cheese has melted.
  6. Cut the toasties and serve with the rest of the chutney.

Tip

The chutney keeps for a couple of days in the fridge and is good with eggs, rice and grilled chicken.

The jar in this recipe Sauerkraut with Indian spices About sauerkraut with indian spices