If truth be told, this Mumbai Cheese Toastie should be called the “I Am Not Giving You Any Of My Toastie” Toastie. It is that good.

Mumbai Toastie

The recipe for the cheese toastie comes from Diana Henry’s new book titled Simple – Effortless Food, Big Flavours. The book is without a doubt one of my favourite books. I love the photography (I think the cover is one of the most beautiful recipe book covers) and the recipes are hassle free, yet interesting, packed with flavour and delicious.

The Mumbai Cheese Toastie was one of the first recipes to catch my eye and I had to get in the kitchen and make it. Diana writes that a friend told her about these sandwiches that are sold as street food in Mumbai. She was a bit sceptical about cheese with spices but it works really well.

Mumbai Toastie

The fresh chutney that comes with the recipes is lip smackingly delicious and I would suggest you make double the chutney so you can dip the toastie in the chutney as you eat it. Any leftover can be stored in the fridge and served with another meal the next day.

I used jalapenos (that is what I had) for the chutney and think they are a good choice of fleshy chillies without being too hot. I did reduce the lemon juice a bit from the original recipe as I found the chutney a bit too wet and the bread will go soggy so just add a splash or two for that acidic flavour.

This is perfect Friday night in front of the television food. Make double the quantity (I promise that you will want more) and serve with some ice cold beers.

Cheese toastie and beer, a meal fit for a king in my book. Enjoy!

Mumbai Toastie

I have partnered with Nikon South Africa and will present a Food Photography Workshop on the 16th of March 2017 in Cape Town. I will spend the morning showing how I create and style an image and then hand over to participants to style and photograph their own images. I am really looking forward to this workshop and hope to see you there. Follow this link to book your spot.

Mumbai Cheese Toastie


  • For 1 Sandwich:
  • Fresh Chutney
  • half a jalapeno chili
  • handful coriander
  • 10 large mint leaves
  • 1 garlic clove, crushed
  • sea salt flakes
  • ½ tsp caster sugar
  • squeeze of lemon juice
  • For the Sandwich
  • 2 slices of white bread
  • 50g strong cheddar cheese. Grated
  • 1 tomato, sliced
  • ¼ small red onion, thinly sliced
  • pinch of ground cumin
  • pinch of ground ginger
  • pinch of ground cinnamon
  • pinch of ground coriander
  • butter
  • ¼ tbsp vegetable oil


  1. Put all the chutney ingredients in a mortar and pound it with a pestle
  2. Add a good squeeze of lemon juice and set aside
  3. Spread the chutney over both slices of bread
  4. Lay the cheese, tomato and onion on one of them and sprinkle with the slices
  5. Top with the other piece of bread
  6. Melt a knob of butter and the oil in a frying pan and cook the sandwich for about 3 minutes on each side, pressing it down a few times with an egg lifter, and cook until the cheese is melted.
  7. Careful not to burn the sandwich and serve immediately
  8. From Simple by Diana Henry
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