Georgina Hayden’s recipe for Bombay chilli cheese ciabatta
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Had enough of Christmas fare? Liven up your tastebuds with this Indian street food-inspired spiced cheese toastie. In the run-up to Christmas, I like to (mostly) embrace tradition, but as soon as Boxing Day hits, a veil is lifted. I need spice; I need fresh flavours; and I need all the excess cheese to be out of my house. These chilli cheese on toasts are inspired by an Indian classic, the Bombay or Mumbai chilli cheese toastie. I adore the flavours and they’re exactly what I crave right now. Also, feel free to use any not-too-strong melting cheese you have in the fridge.
Prep 15 min. Cook 40 min. Serves 4. 1 baking potato. ½ 25g packet mint, leaves picked. 25g packet coriander, roughly chopped. ½ lemon, juiced. 2cm piece fresh ginger, peeled and chopped. 1 red onion, peeled and finely chopped. 1 green chilli, finely chopped (pith and seeds removed if you don’t want it too spicy).
Sea salt and black pepper. 2 ciabattas, or medium baguettes. 40g room-temperature salted butter. 1 tsp chaat masala. 200g mature cheddar, coarsely grated. Put the potato in a small saucepan, cover with water and bring to a boil. Simmer for about 20 minutes, until tender.
Meanwhile, heat the grill to medium-high. Put the mint and most of the coriander in a mini chopper or blender with the lemon juice, ginger, half the red onion and half the green chilli. Season well and blitz to a paste (you can also do this in a mortar); you want a spoonable chutney, so if need be add a couple of tablespoons of water to loosen.
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