Saganaki-Greek Fried Cheese With Tomato-Pepper Chutney

Name: Saganaki-Greek Fried Cheese With Tomato Red Pepper Chutney
Prep time: 10 min
Cook time: 45 min
Ingredients: 1.5 lb block of Gruyere cheese (cut in ½ inch thick pieces); 1 cup bread crumbs; 1 cup all-purpose flour; 2 egg whites (beaten); 1¼ cups white wine vinegar; 1¼ cups brown sugar; 2 tablespoons molasses; 2 bell peppers (diced. Can be red, orange, or yellow. ); 1½ cups tomatoes (diced); 2 habanero peppers (seeded and diced fine (removing seeds reduces heat)); 1 sweet onion (medium size, peeled and diced); 2 teaspoons fresh ginger (minced); 1 teaspoon cumin; 1 teaspoon ground cloves; 2 teaspoons rum (optional); 1 cup arugula leaves; 2-3 tablespoons light olive oil or a neutral vegetable oil

The traditional saganaki-Greek fried cheese is paired with a spicy red pepper tomato chutney for an irresistible treat. A golden crust reveals warm melted gruyere cheese, topped with sweet chutney. It is the perfect appetizer.

This delicious recipe is ready in 45 minutes.

Pair it with other great Greek appetizers such as roasted tomato & olives on pita bread, a traditional Greek salad, and crispy Greek fries.

Three pieces of saganaki, greek fried cheese with arugula leaves and chutney on a plate.

Why this recipe sings

This recipe works so well and is different from other saganaki versions because it goes beyond the traditional way to enjoy this Greek fried cheese.

Usually, the cheese is coated with flour, is fried for a couple of minutes and is enjoyed immediately with a squeeze of fresh lemon juice.

In this recipe, saganaki has a golden crust and is served with tomato-pepper chutney, and arugula leaves. The cheese is crunchy, melted, and delicious, paired with the sweet and spicy chutney.

Here is what you need

Ingredients for saganaki with tomato pepper chutney on a butcher block.

For the cheese crust

Gruyere cheese. If you have access to a Greek market get graviera cheese, the equivalent of Swiss gruyere. Aim to get a cheese that is not too salty. I always get a block of cheese and cut in ½ inch thick pieces. You can also use pecorino romano, kefalotyri cheese, or any other semi-hard cheese you like. Be aware of the salt content of the cheese. Pecorino and kefalotyri tend to be very salty.
All-purpose flour, eggs, and bread crumbs. I only use two egg whites lightly beaten but you can use one whole egg lightly beaten if you prefer.

For the chutney

Tomatoes. When out of season, I always use Campari tomatoes. They have a great flavor, similar to a Greek tomato.
Red and orange bell peppers. For their sweet flavor.
Habanero peppers. For a “fruity” heat. Seeded and diced fine (removing seeds reduces heat). The Scotch bonnet pepper is an ideal substitute. For a milder result, the rocotillo pepper is excellent.
Sweet onion. Pick a medium size, peeled and diced small. You only need about a cup.
White wine vinegar. For a tangy flavor. You can substitute it with apple cider vinegar.
Brown sugar. Replace with regular white sugar in a pinch.
Μolasses. The sweet syrup comes from refining sugarcane or sugar beets into sugar. The Greek version is a grape syrup that we call it petimezi.
Fresh ginger. You can substitute with ground ginger.
Ground cloves and cumin. For extra zing and flavor.
Rum. Just two tablespoons. You can substitute it with bourbon or whiskey. Totally optional.

For frying

I always use light olive oil like Bertolli. You can use canola oil or your go-to vegetable oil instead.

How to make this recipe

Dice the tomatoes, bell peppers, and sweet onion.

Place the diced bell peppers, tomatoes, habanero peppers, and onion, except for the molasses and rum, in a large pot. Add the minced ginger, cumin, and ground cloves and stir gently to combine.

Bring to a boil over medium-high heat. After it has come to a boil, put the lid on but keep it ajar with a few inches of opening for steam to escape. Allow mixture to boil quite rapidly for about 30 minutes. Don’t stir.

After 30 minutes, add the molasses and rum, and stir to combine.

Let chutney boil uncovered for 5 to 15 minutes, or as long as the liquid has reduced to the desired level. Remove from heat and set aside.

A small bowl with tomato pepper chutney and a spoon.

Prepare the cheese for frying.

Put the flour, egg whites, and bread crumbs separately in 3 shallow dishes. Dip each piece of cheese into the flour, then shake off the excess (Image 1).

Next, run the cheese through the egg white to coat it lightly (Image 2).

Finally, lay the cheese in the bread crumbs, turn it over, and press it into the breading to coat—Lay the piece on parchment paper while you prepare the rest of the pieces (Image 3).

Heat a skillet over medium to high heat. Add some light olive oil.

Add the breaded gruyere and fry evenly on all sides until it gets a nice golden color for about 1 minute on each side.

Detailed measurements and instructions can be found on the recipe card at the bottom of the page.

Three pieces of saganaki, greek fried cheese with arugula leaves and chutney on a plate, a fork and knife and a bowl with chutney.

Serve immediately, this fried cheese is best when consumed right out of the skillet!

How to enjoy this saganaki

Saganaki is a great appetizer and can also be very rich. One piece of fried cheese is more than enough for one person. Of course, there are exceptions to the rule! On a plate, serve one generous tablespoon of the chutney, set 1 piece of the saganaki on top, and add some arugula leaves.

You can also sprinkle arugula leaves on a platter and arrange the saganaki pieces on top. Serve family-style with a bowl of chutney on the side.

Helpful Q&A

What is saganaki?

Saganaki (σαγανάκι) is a traditional Greek appetizer of fried cheese. The cheese is melted in a small frying pan until it is bubbling and generally served with lemon juice and pepper.

What is flaming saganaki?

There is a flaming version of saganaki exclusive to North American restaurants. The fried cheese is flambéed at the table and the flames are put out with lemon juice. This originated in 1968 at the Parthenon restaurant in Chicago’s Greektown.

What kind of cheese to use for saganaki

The cheese used in saganaki is usually graviera, kasseri, kefalotyri, or feta cheese. Regional variations include formaela cheese in Arachova, halloumi in Cyprus, and vlahotiri in Metsovo.

Is there a seafood saganaki?

Yes, there is! Shrimp saganaki is absolutely divine, and it is feta-based in a lovely tomato sauce. Similarly cooked is a mussel saganaki.

I would like to thank averiecooks.com for giving me great inspiration for the chutney.