Himalayan Cheese Toast Recipe

Name: Mowgli Street Food Newcastles Himalayan Cheese Toast Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 4 slices thick white or sourdough bread slices; 2 cups mature cheddar, coarsely grated; 2 tbs unsalted butter, softened; 0.5 cup red onion, very finely diced; 1 unit green chilli (e.g., serrano or small green chilli), finely chopped; 2 tbs fresh cilantro (coriander), finely chopped; 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 1 tsp lemon juice; 1 tsp vegetable oil (or ghee), for toasting; 0.5 cup raw mango or mango substitute (green apple if mango unavailable), finely diced; 0.25 cup finely chopped red onion; 1 tbs lime juice; 1 tsp oil (mustard oil preferred, or vegetable oil); 0.5 tsp red chilli powder (or Kashmiri chilli powder); 0.25 tsp chaat masala; 0.25 tsp mustard seeds (optional, toasted); 0.25 tsp salt; 0.5 tsp sugar

Inspired by Mowgli Street Food Newcastle

Time25m

Serves2

Cheese on toast done the Indian way with melting mature cheddar, red onion & green chilli, and a punchy spiced Indian pickle served on the side.

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Ingredients

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Cheese Toast

4 slices thick white or sourdough bread slices

2 cups mature cheddar, coarsely grated

2 tbs unsalted butter, softened

1/2 cup red onion, very finely diced

1 unit green chilli (e.g., serrano or small green chilli), finely chopped

2 tbs fresh cilantro (coriander), finely chopped

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

1 tsp ReaLemon lemon juice

1 tsp vegetable oil (or ghee), for toasting

Punchy Indian Pickle (Quick Mango-Style)

1/2 cup raw mango or mango substitute (green apple if mango unavailable), finely diced

1/4 cup finely chopped red onion

1 tbs ReaLime juice

1 tsp oil (mustard oil preferred, or vegetable oil)

1/2 tsp red chilli powder (or Kashmiri chilli powder)

1/4 tsp chaat masala

1/4 tsp mustard seeds (optional, toasted)

1/4 tsp Celtic sea salt

1/2 tsp sugar

Method

Cheese Toast

Prep bread and cheese

Preheat your grill/broiler to high (or heat a heavy skillet over medium-high if not using a broiler). Grate the mature cheddar if not pre-grated. In a small bowl, combine the grated cheddar with the finely diced red onion, finely chopped green chilli, chopped cilantro, salt, black pepper and lemon juice. Mix well so the onion and chilli are evenly distributed through the cheese.

Butter the bread

Lightly spread about 1/2 tablespoon of softened butter on one side of each bread slice (the side that will face down on the pan or rack). If you prefer a crisper underside, brush the outside with a little vegetable oil or melted butter instead of buttering the interior side.

Toast base

If using a skillet: heat 1 tsp vegetable oil (or ghee) in the skillet over medium heat. Place two buttered-side-down slices and cook 1–2 minutes until the underside is golden and crisp. Flip to keep them warm on low heat or set aside on a tray. If using a broiler/grill: place the bread slices buttered-side-down on the broiler rack or tray and broil 1–2 minutes until lightly toasted on the underside—watch closely to prevent burning.

Assemble and melt

Divide the cheese-onion-chilli mixture evenly among the four toasted bread slices, pressing the mixture gently so it adheres. Place the prepared slices under the hot broiler (or cover and return to the hot skillet with a lid) and cook 2–4 minutes until the cheese is fully melted, bubbling and starting to brown at the edges. If you used a skillet, covering briefly will trap heat and melt the cheese; finish with a quick blast under a broiler if you want more browning.

Finish

Remove the cheese toasts from heat. Sprinkle a little extra chopped cilantro and a pinch of freshly ground black pepper on top. Let rest 1 minute, then slice each piece in half if desired and serve immediately with the pickle on the side.

Punchy Indian Pickle (Quick Mango-Style)

While the bread toasts or ahead of time, make the quick pickle: in a small bowl combine the finely diced raw mango (or substitute), finely chopped red onion, lime juice, oil (mustard oil gives a traditional pungency—if using raw mustard oil heat it briefly and cool before using), red chilli powder, chaat masala, toasted mustard seeds (if using), salt and sugar. Stir thoroughly so the sugar and salt begin to dissolve and coat the mango pieces.

Taste and adjust: the pickle should be punchy — bright, salty, spicy and slightly sweet. Add more lime juice for acidity, a pinch more sugar if too sharp, or a little extra chilli powder for heat. Let sit at room temperature for at least 10 minutes to marry the flavors (or up to 2 hours for more developed flavor).

Serve: transfer a spoonful of the quick pickle to a small ramekin and place alongside each portion of cheese toast. The acidic, spicy pickle cuts through the richness of the melted cheddar and adds the classic Indian contrast.