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Chutney garlic bread

Chutney Garlic Bread

Give your classic garlic bread a spicy twist with this delicious recipe made with loads of coriander chutney, chilies, and spices, which take the flavor to a whole new level. Simple, quick, and the perfect tea snack!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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Equipment

  • Hand whisk
  • Baking tray

Ingredients
  

  • 1 head of garlic
  • 1 tbsp olive oil or any neutral oil
  • 1 tsp salt
  • 1 pack of 6 indian pav or slider rolls
  • 200 grams butter room temperature
  • 50 grams coriander chutney
  • 1 tsp salt as per taste
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp red chili powder
  • 1/4 th tsp turmeric powder
  • 1.5 tbsp garlic powder
  • 3 green chilies finely chopped
  • 150 grams mozzarella cheese more or less based on your preference
  • 1 tbsp tamarind chutney optional for topping
  • 1 tsp chat masala optional for toppimg
  • 1 tbsp chopped coriander for topping

Instructions
 

  • Roast the garlic: Trim off the top of a whole garlic bulb and set it on a sheet of foil. Drizzle with olive oil, sprinkle a little salt, wrap it tightly, and bake at 180°C for about 20 minutes, or until the cloves are soft and jammy.
  • In a mixing bowl, combine softened butter with green chutney, finely chopped green chilies, salt, cumin, coriander, red chili powder, turmeric, and garlic powder.
  • Squeeze out the roasted garlic cloves and add them to the butter mixture. Whip everything together until it turns light, smooth, and well blended.
  • Slice your pav or slider rolls horizontally and remove the top section.
  • Spread a thick, even layer of the chutney-garlic butter over the base, then top it with plenty of shredded mozzarella.
  • Transfer the bread to a baking tray and place it in the oven. Turn on only the top broiler/grill setting first so the cheese melts and browns. Rotate the tray as needed to ensure it broils evenly.
  • When the cheese is about 70% browned, switch on the bottom heat at 160°C to crisp up the base. If you like a softer bottom, you can skip this step.
  • Once the cheese is fully melted and golden, take the bread out and finish with tamarind chutney (if using), a sprinkle of chaat masala, and fresh coriander. Serve right away while it’s hot and gooey.

Notes

Storage:
This garlic bread is best served fresh.
Make Ahead:
The bread can be assembled completely, well covered, and stored in the fridge for up to 2 days, then baked fresh before serving. 
Tips & Tricks:
  • Roast the garlic properly: If you want a deep garlic flavor, let it roast until it’s caramelized and buttery. Soft, jammy cloves blend into the butter much more smoothly.
  • Use room-temperature butter: Cold butter won’t mix well with the chutney and spices. Make sure it’s soft so you get a fluffy, spreadable mixture.
  • Adjust the spice level: Green chilies and red chili powder can be increased or reduced based on your spice tolerance. You can even skip the chilies entirely for a milder version.
  • Cheese matters: Mozzarella melts beautifully, but you can mix in a little cheddar for extra flavor and color.
  • Even spreading = even toasting: Try to cover the bread edge-to-edge with the butter mixture so every bite tastes the same and the bread browns evenly.
  • Broil with attention: The top heat works fast, so keep an eye on the cheese and rotate the tray if your oven browns unevenly.
  • Crispy or soft base-your choice: Turning on the bottom heat gives a crunchy bottom layer. Prefer a softer, pillowy bite? Skip that step.
  • Serve instantly: This garlic bread tastes best straight out of the oven when the cheese is melty, and the edges are crisp.
  • Make it your own: Chaat masala and tamarind chutney add that chatpata kick, but you can also drizzle some chili oil or add finely chopped onions for extra texture.
 
 
 
Course: Appetizer, Snack, Tea time
Keyword: chutney, garlic bread