Roasted Chutney Paneer

Roasted Chutney (Chutnee) Paneer is a delicious appetizer idea. The next time you are entertaining, try this simple recipe. Chutney Paneer can be made in the oven, or put some on skewers and grill it on your outdoor barbecue grill this summer.


Paneer– homemade or from the Indian grocery store

Green or Mint Chutney
Spray Cooking Oil

For Garnishing:
Onion – 1 medium, sliced into rings
Tomato – 1 medium, sliced
Lime/Lemon Juice – to taste
Chat Masala – to taste

Cube Paneer into large pieces (approx: 1 inch )
Place Paneer into a zip lock bag.
Pour enough Green or Mint Chutney to coat all of the Paneer pieces well.
Close bag and mix well. Marinate in the refrigerator for about 1 to 2 hours.
Line a baking sheet with foil and spray with cooking oil.
Arrange Paneer pieces on the foil and broil on high temperature for 5 minutes (cooking time will vary depending on oven so be sure to keep an eye on the Paneer).
When the Paneer starts to slightly burn at the edges, flip the pieces over and apply some of the chutney marinade on top.
Broil again until the Paneer starts to burn around the edges on this side — be sure to keep a close eye on it.
Remove Paneer from oven and arrange it on a platter.
Garnish with Onion and Tomato slices.
Sprinkle Lime/Lemon Juice and Chat Masala (to taste) on top.

If you are using your barbeque grill, use the same recipe but pierce Paneer pieces with wooden skewers which have been soaked in water.
For a change, try marinating Onion pieces, Bell Pepper pieces and Tomato Pieces with the Chutney and grilling them also.

Roasted Chutney Paneer

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0 thoughts on “Roasted Chutney Paneer

  1. Hi Hetal and Anuja,

    is it possible to use other chutney such as Tamarind or red Chutney?
    Thank´s for your answer

  2. Everyone loved this appetiser at my party, including myself. I just used an alternate method to cook (since the potato wedges were in my oven). I poured the marinated paneer with the marinade onto a greased non stick pan and let the water evaporate. Took the paneer out on a plate of shallow fried (thick slices of) onions and capsicum when the paneer is crispy at leat on one side. Added some extra oil to get more browning while they were on the pan. Thanks for sharing the method so well!

    1. Hi Deepika,

      Tofu will work great in this recipe but the taste and texture will be very different. Be sure to get Extra Firm tofu.

  3. I tried out this recipe yesterday and it came out really well!
    I love the simplicity of the recipe. I had leftover mint chutney, so the process became simpler and the end result was super tasty!Thank u ladies! 🙂

  4. Hi Hetal, Anuja

    I tried this chutney paneer..
    but in a little while..they kinda dried out..and were quite chewy..
    they did taste good none the less…but is there anything i could do??

    i did put extra chutney and lemon juice while cooking the other side..

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