Tomato chutney grilled cheese

By Vijaya Selvaraju
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A twist on a traditional lunch that uses bruised fruits. 


Total Time


  • 455 grams wrinkled cherry/grape tomatoes
  • 1 small red onion, finely sliced
  • 2 cloves garlic, finely chopped
  • 1/4 cup, brown sugar
  • 4 tablespoons red wine vinegar
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon crushed red chili
  • 1/2 teaspoon coriander seeds
  • Salt to taste
  • Sliced bread
  • Your favourite cheese
  • Mayonnaise


  1. Add all ingredients in a saucepan, and stir to combine. Cook on medium-low heat for 40-45 minutes until mixture is jammy and thick. Allow to cool completely.
  2. Spread a thin layer of mayonnaise on one side of two slices of bread. Place cheese on the bottom slice, top with a generous helping of tomato chutney, followed by more cheese on top. Sandwich with other slice of bread, and cook on medium heat for two to three minutes until golden and crisp on the outside, and gooey in the middle.


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