Cilantro Sauce Swirled Bread - Chutney Bread

Buttery bread with a swirl of delicious cilantro sauce (chutney).

This loaf of Chutney Bread is made from scratch and is perfect for sandwiches or to enjoy with just some salted butter!

This is a sponsored post on behalf of Nutrimill and I have been compensated with a free product. All opinions are 100% my own.

Bread baking is therapeutic. I have said this so many times before. It is still true and might remain that way forever.

I bake a lot of breads from the regular dinner rolls to sandwich bread and then the more complex ones like ciabatta. Even today, after baking dozens of bread, every time a loaf emerges from the oven, I jump with glee. 

And after all the classic yeast based breads, I went a little distance in sourdough baking. That process needs a different level of commitment and dedication but gives the best crumb ever. Check this sourdough Focaccia and Naan to see how they amazing they are!

Jump to:

• Why bake bread at home
• What is Chutney Bread
• Why this recipe works
• Using the Nutrimill Artiste
• Ingredients and Substitutions
• How to make this recipe
• Expert Tips and Notes
• Recipe FAQs
• More Bread Recipes
• Cilantro Sauce Swirled Bread (Chutney Bread)

Why bake bread at home

Bread requires only a handful of pantry essentials and is one of the most versatile thing to make in the kitchen. 

The aroma of the bread baking in the oven is so good. Not to forget the taste and texture of a freshly baked loaf! 

A lot of times it is really simple to walk up to the store and grab a loaf. But if you have tasted bread straight from the oven, you know what I am talking about.

When you bake your own bread you have 100% control on what goes into it. You pick the flours, the fat and any sort of add in you want. This helps so much when you have certain dietary restrictions. 

What is Chutney Bread

Indian cuisine has so many delicious dipping sauces and spreads. From all of these, cilantro chutney is an undoubted king. It is great with all kinds of pakoras, appetizers and snacks.

Moreover it is the base for so many popular sandwiches like this Bombay Grilled Sandwich, Sev Puri Sandwich and Cheese Chili Toast. Chutney and bread are perfect to enjoy together; no wonder most sandwiches call for a liberal layer of cilantro chutney.

That is the true inspiration for this recipe. Along with a liberal spread of chutney on the bread; lets add some chutney to the bread itself. Then every slice of the sandwich will taste of chutney. The combination will definitely be perfect for making any sandwich! And so I decided to make this Chutney Bread.

Why this recipe works

• It starts with the basic bread loaf recipe and makes a rather tasty loaf.
• The chutney swirled bread is so good for any kinds of sandwiches.
• The recipe is rather easy to make.
• We only need a handful of ingredients in the recipe.
• The recipe is easy to make Vegan with one simple substitution.
• We get a soft loaf that has so many ways to use.
• The combination of bread, butter and chutney is a great experience in every bite.
• The bread is great with just some butter on it too.
• We can easily make the bread loaf ahead of time.

Using the Nutrimill Artiste

When making a bread, there are two skills required. One is tackling the yeast and the other is kneading the dough. 

While getting the yeast to rise is pure science, I have something that helps me with the dough; this Nutrimill Artiste stand mixer.

A pretty compact stand mixer that is SUPER fast and makes the dough with so much ease. Ever since I started using the Artiste, I have been enjoying bread making even more! 

If you are looking for a brand new mixer or something to help around in the kitchen, I would totally recommend this one. It is super versatile with all the attachments and is a great addition to the kitchen for sure! 

Get yours here: Nutrimill Artiste stand mixer.

Ingredients and Substitutions

• All purpose Flour: I like to make the bread with all purpose flour. However, the same bread can also be made with whole wheat flour or a combination of both. We only need to add some essential gluten to the mix to bring in gluten which wheat flour lacks. Moreover, bread flour can be used as well.
• Unsalted Butter: The fat in the recipe is unsalted butter. However, swap fro equal amount of Olive Oil for a Vegan bread loaf.
• Active Dry Yeast: I like to use active dry yeast in the bread. I add some warm water along with salt and sugar to bloom the yeast. However, using instant yeast works as well. It does not need activation and can be added directly to the flour.
• Cilantro Chutney: An essential ingredient in the recipe, I use homemade cilantro chutney in the swirls. It is spicy, savory and full of flavor. However, store bought chutney works as well.
• Salt and Sugar: Sugar and salt are essential to bloom the yeast in warm water. Moreover, a little salt is added to the dough to make it perfectly flavorful.

See the recipe card for detailed ingredient information, measurements and nutrition.

How to make this recipe

1- Warm the water to about 105-110 F and add 1 tsp Salt and Sugar to it. Mix well. 

2- Add Active Dry Yeast, mix and cover with a lid or plate. The yeast will bloom in about 10 minutes.

3- In the Nutrimill Artiste stand mixer add All purpose Flour, Unsalted Butter, remaining salt and bloomed yeast. 

4- Run the mixer on speed 2 till the dough combines into a soft ball. Smoothen out the dough ball and coat with oil or butter. 

5- In the base of the Instant Pot place a parchment paper and spray some non stick spray. Place the dough ball and spray some non stick spray on it. 

6- Set the mode to 'yogurt' and normal. Set time to one hour. Place a lid on and let the dough rise for an hour.

7- Remove the dough from the Instant Pot. It would have doubled in size. Place on a baking mat and punch it down. Roll into a rectangle sheet. Spread the chutney in a thin layer on the dough using a brush.

8- Roll the dough into a tight roll making sure the chutney does not leak out. Seal the edges. 

9- Place the loaf in the parchment lined baking pan.

10- Cover and let it rest for an hour.

11- When the hour is almost up, preheat oven to 400 F/ 210 C. Place the pan in the oven.

12-Bake for 15-18 minutes, till the top is nice and golden. Remove and cool.

13- Remove the bread from the pan and let it cool down completely on a cooling rack.

14- Cut into slices and use them to make sandwiches or just slather butter on them and enjoy!

Expert Tips and Notes

• Fresh Yeast: Use yeast that is not very old. Dated yeast does not bloom very well and does not make the dough properly. Use yeast that is new for best results.
• Blooming the yeast: Use warm water to bloom the yeast. Super hot water will kill the yeast and cold water will not activate it. Water should be around 105-110 F. Plus, add both salt and sugar to the water. Salt activates the yeast and then it feeds on sugar to bloom.
• Cilantro chutney: A fresh batch of chutney is great to make the bread. It should be bright green and slightly spicy for best flavors. A dull green chutney becomes more pale on baking and the bread does not look attractive. Both homemade and store bought chutney works well.
• Making the swirl: Roll the dough to an even thickness rectangle. And spread the chutney in an even layer. That ay the bread layers are even and so is the green in between.
• Substitutes: While cilantro chutney is great, try garlic chutney, pesto or any other thick sauce for a different flavor of sauce in the bread. They will all work really well.
• Making the slices: Bread is easy to slice evenly when it cools down. Let it cool to room temperature before slicing. Use a sharp knife to quickly cut even slices. Or use a more sophisticated bread loaf slicer to make sliced bread.

Recipe FAQs

More Bread Recipes