Cilantro Chutney: Add all of the ingredients to a high speed blender and blend, stopping in between to scrape down the sides of the blender. Add the water in small quantities.

Potato Mixture: In a non stick skillet add 2 tbsp oil over medium high heat. Once the oil is hot add mustard seeds, cumin seeds, hing and let the seeds crackle. Add the diced onions and cook until onions are translucent and golden around the edges. Lower the heat slightly and add the grated garlic, turmeric powder, chili powder, coriander cumin powder, garam masala powder and mix well. Add the potatoes, salt, and continue to stir and combine all ingredients gently until everything is evenly incorporated. Remove from heat.

Assembly: In a medium size skillet melt over medium heat, add ½ tablespoon of butter until it is foamy and melted. Lay two slices of bread down on the pan and spread one of the slices with roughly 1 tablespoon of cilantro chutney and the other slice with about 1 tablespoon of apple butter chutney. Add a slice of cheese or handful of shredded cheese on top of the cilantro chutney, then top with about ⅓ cup of the potato mixture, using the back of a spoon to press it down, and then place the remaining slice of bread (apple butter chutney side down) on top. Use a spatula to gently press the sandwich down and continue to cook until both sides are golden. To help the cheese melt, cover the pan with a melting dome. Repeat with remaining ingredients and add butter as needed to the pan. Serve the sandwiches hot.