Uploaded May 2026 | Updated September 2026, 3 weeks ago
Cheese Chilli Garlic Chutney Pav 🌶️🧄🧀✨ An indulgent Mumbai-style snack loaded with amazing flavours and textures. A spicy lehsun ki chutney tossed in butter and coriander coats soft laadi pav, which is then stuffed with cheese, masala peanuts, onions, lemon juice, and a touch of meethi chutney.
Spicy, garlicky, tangy, sweet, crunchy, and cheesy all at once, this one turns out absolutely incredible. The detailed recipe is mentioned below, so do give it a try. Happy Cooking! ❤️
BlendLab - designed to make everyday kitchen prep faster, smoother and way more enjoyable, And here’s a little gift for you 🎁 Get a FREE ChopLab Lite with your order for a limited time period! 🙌
Shop Now -
Website: curaahome.com/products/blendlabpro
Cheese Chilli Garlic Pav
Prep Time: 10–15 minutes (30 minutes soaking time)
Cooking Time: 10–15 minutes
Serving: 6-8
Garlic Chutney
KASHMIRI RED CHILLI | कश्मीरी लाल मिर्च 20 NOS. (DESEEDED & SOAKED FOR 30–60 MINUTES)
WATER | पानी 3–4 TBSP
GARLIC | लहसुन 50 GRAMS
GROUNDNUT OIL | मूंगफली का तेल 3–4 TBSP
CUMIN SEEDS | जीरा A PINCH
SALT | नमक TO TASTE
SUGAR | शक्कर A PINCH
PAV BHAJI MASALA | पाव भाजी मसाला A LARGE PINCH
BLACK SALT | काला नमक A LARGE PINCH
GARAM MASALA | गरम मसाला A PINCH
VINEGAR | सिरका 1 TSP
Method:
Start by prepping the Kashmiri red chillies for soaking. Cut the tops off and slit each one down the middle so the seeds fall out easily. Once deseeded, soak them in hot water for 30 minutes to 1 hour until they are fully plump and soft.
Once soaked, transfer the chillies to a mixer jar. Add water and garlic and blend into a fine, smooth paste.
Heat a pan on high flame and add groundnut oil.
Once hot, add a pinch of cumin seeds and let them crackle.
Add the prepared paste along with salt and sugar. Stir well and cook on medium high flame until the chutney turns crumbly and the oil begins to separate.
Cover and cook on medium low flame for 7–8 minutes. Take the lid off, you will see the oil has risen to the top and the chutney has a beautiful, deep texture.
Add pav bhaji masala, black salt, garam masala, and vinegar. Mix well and taste and adjust salt if needed. Let the chutney cool completely before transferring to an airtight jar for storage.
This chutney keeps well in the fridge and can be used across multiple recipes. Make a full batch and store it, it only gets better with time.
Cheese Chilli Garlic Pav
Prep Time: 5–10 minutes
Cooking Time: 5 minutes
Serving: 1-2
Assembly
PAV | पाव 2 NOS.
BUTTER | मक्खन 1–2 TBSP
CHILLI GARLIC CHUTNEY | चिल्ली गार्लिक चटनी 1–2 TBSP
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
CHEESE SLICE | चीज़ स्लाइस 2 NOS.
ONION | प्याज़ AS REQUIRED (CHOPPED)
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)
MASALA PEANUTS | मसाला मूंगफली A HANDFUL
LEMON JUICE | नींबू का रस AS REQUIRED
MEETHI CHUTNEY | मीठी चटनी 1 TBSP
Method:
Slice the pav down the middle. Heat a tawa and add butter. Once it melts, add the chilli garlic chutney and fresh coriander directly onto the tawa and stir briefly to combine. Spread it across the surface of the tawa.
Place the pav face down onto this butter and chutney mixture and press firmly so it soaks everything up. Close the pav and press again so both sides are well coated. Switch off the flame and open the pav.
Layer with cheese slices, chopped onion, fresh coriander, masala peanuts, a squeeze of lemon juice, and meethi chutney. Close and serve immediately.
Our spicy, cheesy, garlicky Cheese Chilli Garlic Pav is ready.
#YFL #sanjyotkeer #CheeseChilliGarlicPav #GarlicChutney
Follow Your Food Lab on:
instagram.com/yourfoodlab
facebook.com/yourfoodlab
Follow my personal handles here: (Chef Sanjyot Keer)
instagram.com/sanjyotkeer
facebook.com/sanjyotkeerofficial
https://x.com/sanjyotkeer
The Music I use in All my videos - bit.ly/3CdPbSc
(Best for independent creators)
Intro 0:00
Chilli Garlic Paste 1:26
Chilli Garlic Chutney 2:37
Final Cooking & Pav Assembly 5:07
Plating 6:39
Outro 7:31
Cheese Chilli Garlic Chutney Pav 🌶️🧄🧀✨ An indulgent Mumbai-style snack loaded with amazing flavours and textures. A spicy lehsun ki chutney tossed in butter and coriander coats soft laadi pav, which is then stuffed with cheese, masala peanuts, onions, lemon juice, and a touch of meethi chutney.
Spicy, garlicky, tangy, sweet, crunchy, and cheesy all at once, this one turns out absolutely incredible. The detailed recipe is mentioned below, so do give it a try. Happy Cooking! ❤️
BlendLab - designed to make everyday kitchen prep faster, smoother and way more enjoyable, And here’s a little gift for you 🎁 Get a FREE ChopLab Lite with your order for a limited time period! 🙌
Shop Now -
Website: curaahome.com/products/blendlabpro
Cheese Chilli Garlic Pav
Prep Time: 10–15 minutes (30 minutes soaking time)
Cooking Time: 10–15 minutes
Serving: 6-8
Garlic Chutney
KASHMIRI RED CHILLI | कश्मीरी लाल मिर्च 20 NOS. (DESEEDED & SOAKED FOR 30–60 MINUTES)
WATER | पानी 3–4 TBSP
GARLIC | लहसुन 50 GRAMS
GROUNDNUT OIL | मूंगफली का तेल 3–4 TBSP
CUMIN SEEDS | जीरा A PINCH
SALT | नमक TO TASTE
SUGAR | शक्कर A PINCH
PAV BHAJI MASALA | पाव भाजी मसाला A LARGE PINCH
BLACK SALT | काला नमक A LARGE PINCH
GARAM MASALA | गरम मसाला A PINCH
VINEGAR | सिरका 1 TSP
Method:
Start by prepping the Kashmiri red chillies for soaking. Cut the tops off and slit each one down the middle so the seeds fall out easily. Once deseeded, soak them in hot water for 30 minutes to 1 hour until they are fully plump and soft.
Once soaked, transfer the chillies to a mixer jar. Add water and garlic and blend into a fine, smooth paste.
Heat a pan on high flame and add groundnut oil.
Once hot, add a pinch of cumin seeds and let them crackle.
Add the prepared paste along with salt and sugar. Stir well and cook on medium high flame until the chutney turns crumbly and the oil begins to separate.
Cover and cook on medium low flame for 7–8 minutes. Take the lid off, you will see the oil has risen to the top and the chutney has a beautiful, deep texture.
Add pav bhaji masala, black salt, garam masala, and vinegar. Mix well and taste and adjust salt if needed. Let the chutney cool completely before transferring to an airtight jar for storage.
This chutney keeps well in the fridge and can be used across multiple recipes. Make a full batch and store it, it only gets better with time.
Cheese Chilli Garlic Pav
Prep Time: 5–10 minutes
Cooking Time: 5 minutes
Serving: 1-2
Assembly
PAV | पाव 2 NOS.
BUTTER | मक्खन 1–2 TBSP
CHILLI GARLIC CHUTNEY | चिल्ली गार्लिक चटनी 1–2 TBSP
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
CHEESE SLICE | चीज़ स्लाइस 2 NOS.
ONION | प्याज़ AS REQUIRED (CHOPPED)
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)
MASALA PEANUTS | मसाला मूंगफली A HANDFUL
LEMON JUICE | नींबू का रस AS REQUIRED
MEETHI CHUTNEY | मीठी चटनी 1 TBSP
Method:
Slice the pav down the middle. Heat a tawa and add butter. Once it melts, add the chilli garlic chutney and fresh coriander directly onto the tawa and stir briefly to combine. Spread it across the surface of the tawa.
Place the pav face down onto this butter and chutney mixture and press firmly so it soaks everything up. Close the pav and press again so both sides are well coated. Switch off the flame and open the pav.
Layer with cheese slices, chopped onion, fresh coriander, masala peanuts, a squeeze of lemon juice, and meethi chutney. Close and serve immediately.
Our spicy, cheesy, garlicky Cheese Chilli Garlic Pav is ready.
#YFL #sanjyotkeer #CheeseChilliGarlicPav #GarlicChutney
Follow Your Food Lab on:
instagram.com/yourfoodlab
facebook.com/yourfoodlab
Follow my personal handles here: (Chef Sanjyot Keer)
instagram.com/sanjyotkeer
facebook.com/sanjyotkeerofficial
https://x.com/sanjyotkeer
The Music I use in All my videos - bit.ly/3CdPbSc
(Best for independent creators)
Intro 0:00
Chilli Garlic Paste 1:26
Chilli Garlic Chutney 2:37
Final Cooking & Pav Assembly 5:07
Plating 6:39
Outro 7:31
