Chutney Sandwich recipe
US measuring cups are used (1 cup = 240 ml)
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 servings
- 1 teaspoon Sesame seeds
- 1 tablespoon Peanuts
- 2 teaspoons Desiccated coconut
- 1 cup Cilantro or coriander leaves packed, washed well
- ½ inch Ginger
- 2 small cloves Garlic
- 3 Green chili
- 1 teaspoon Sugar
- Salt to taste
- 2 teaspoons Lemon juice
- 8 slices Bread
- Butter or butter spread, as needed to spread on the bread
- 1 small Cucumber sliced, optional
Take peanuts, sesame seeds and dry coconut in a blender. Grind into a powder.
Now add coriander leaves, green chili, ginger, garlic, salt, sugar and lemon juice.
Again grind it into smooth paste. Do not add too much water. We need thick chutney, watery chutney may make the sandwich bread soggy.
Remove the chutney to a bowl or making for later use then store in the container.
Making chutney sandwich recipe:
Take the bread slices. Trim the edges of the bread. This step is optional.
Now apply the butter generously on both breads.
Now spread the chutney on one bread only.
Close with another slice of bread.
Cut it using sharp knife into desire size and shape.
For the variation
you can use cucumber.
Same as above, apply butter on both bread slices, chutney on only one bread.
On the chutney side, arrange the cucumber slices. Close the sandwich with another bread.
And cut into slices
Serving: 1SANWICH | Calories: 179kcal | Carbohydrates: 11.9g | Protein: 2.5g | Fat: 13.9g | Saturated Fat: 7.9g | Cholesterol: 31mg | Sodium: 290mg | Potassium: 77mg | Fiber: 1g | Sugar: 2.2g
*Nutrition information is a rough estimate for 1 serving
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