Cheese and proper Chutney Jaffle

For me comfort food doesn’t always have to be a big pot of curry. When I was young and mum was busy, one of my favourite meals to make myself was a jaffle. While jaffles aren’t traditionally sandwiches, both toasted and plain, filled with typical Indian flavours are a popular street food. Fillings are enough for 4 sandwiches but you can easily halve the quantities to make 2 of each.

Tangy Herb Chutney

This is a lovely, versatile chutney that is tangy and herby rather than sweet. It is the cornerstone of all North Indian snacks. We love it with our samosas, bhajis, pakoras, kebabs and most other things. There are many variations to this chutney, some will add a little sugar, some raw garlic and others will add yoghurt. This is how we like it in my family and it is a perfect base from which to experiment if you feel like.

Makes 200ml


  • 60g fresh coriander, leaves and some stalks, washed
  • 2 tbs. lemon juice or to taste
  • 1-2 green chillies, seeded
  • 20g mint leaves, washed
  • 25g pistachios (you can shell roasted pistachios but weigh the nuts)
  • Salt to taste
  • ½ clove garlic (optional)
  • 4 tbs. water


Blend together all the ingredients, adding only one chilli to start with as the heat varies a lot from one batch to the next. Blend until very smooth and creamy; it might take a few minutes. Taste and adjust seasoning. Keep in a glass jar in the fridge or freeze until ready to use.

Jaffle: Makes 4


  • ¼ red onion, finely sliced (optional)
  • 100g good quality cheddar or other cheese
  • 4 tbs. of tangy herb chutney (see recipe above)
  • 3 tbs. mayonnaise
  • 1 medium tomato, sliced
  • Soft butter
  • Salt and freshly ground pepper
  • 8 slices sourdough or other bread.


Spread the butter on one side of each slice of bread and turn over.

Spread 1 tbs. of the tangy coriander chutney on 4 of the slices of bread.

Spread the mayo on the other four slices.

Arrange cheese, tomatoes and onion evenly over the top then finish with the other slice of bread, butter side up.

Place in the jaffle maker. Cook until golden and serve hot.

What easier way to use a tangy, versatile chutney than putting it straight into a jaffle?