Georgina Hayden’s recipe for Bombay chilli cheese ciabatta
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.
Bombay chilli cheese ciabatta
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.
Slice open the ciabattas and arrange them on a baking tray. Spread with the butter, then grill for a couple of minutes. Take out the bread and spread each half with some of the green chutney.
When the potato is ready, drain and peel off the skin. Chop the flesh into small pieces and toss with the chaat masala and remaining red onion and chilli. Pile this into the ciabattas, top with the grated cheese, then pop back under the grill for about five minutes, until bubbling and golden. Serve scattered with the remaining coriander and the rest of the chutney on the side.
