Cheese Chilli Garlic Chutney Pav

Steps

1. 1
   Prepare Kashmiri red chillies by trimming the top and slitting lengthwise to release seeds easily. Soak the deseeded chillies in hot water for 30-60 minutes until fully plump and soft.
2. 2
   Transfer the soaked chillies to a blender jar with water and garlic, then blend into a fine, smooth paste.
3. 3
   Heat a pan on high flame and add groundnut oil. Once hot, add a pinch of cumin seeds and let them crackle.
4. 4
   Add the prepared chilli-garlic paste along with salt and sugar, stirring well. Cook on medium-high heat until the chutney becomes crumbly and oil starts to separate.
5. 5
   Cover and cook on medium-low heat for 7-8 minutes. Remove the lid to reveal the oil risen to the top and the chutney with a rich, deep texture.
6. 6
   Add pav bhaji masala, black salt, garam masala, and vinegar. Mix well, taste and adjust seasoning as needed. Cook for another 2-3 minutes.
7. 7
   Allow the chutney to cool completely and transfer to an airtight container for storage. It keeps well in the refrigerator for about a month.
8. 8
   Slice the pav down the middle. Heat a tawa and add butter. Once melted, add 1-2 tablespoons of chilli garlic chutney and a handful of fresh chopped coriander.
9. 9
   Stir briefly to combine. Place the pav with its cut face down onto the butter and chutney mixture and press firmly so it absorbs everything. Switch off the flame and open the pav.
10. 10
    Layer the inside of the pav with cheese slices, chopped onion, fresh coriander, masala peanuts, a squeeze of lemon juice, and meethi chutney. Close and serve immediately.