Best Grilled Cheese with Easy Indian Tomato Chutney

1) Throw tomatoes, vinegar and onions in a pot over high heat. Season with salt, boil for 5 minutes.

2) Add garlic, ginger, cilantro and brown sugar plus a splash of water if it’s too dry. Stir and boil for another 5 minutes.

3) Meanwhile, in a small skillet, warm oil until shimmering. Add urad dal and red chili flakes. When dal has turned a little darker, add mustard seeds, and stand back! They’ll splutter! Once they’re done spluttering, pour into the tomato mixture (which should be done boiling). If this sounds complicated, watch the video on my site, and it’ll be easier to understand.

4) Turn the heat down, simmer 20 minutes until the tomato mixture takes on a jam consistency. Try to keep some of the tomatoes whole.

5) Allow chutney to cool. Then make grilled cheese.

6) Heat nonstick or cast iron skillet over moderately low heat. Make sandwich with cheese and tomato chutney. Slather some mayonnaise on the outside of one side of the sandwich. Place it mayo-side down in the skillet. Slather mayo on the other side. Wait a couple of minutes, until it’s browned, then flip and brown the other side.

7) Cut into triangles and serve!