Chutney Sandwich Food

CHUTNEY SANDWICH

Steps:

• Rinse the 1 cup tightly packed coriander leaves and then roughly chop them. Also rinse and chop the green chilies.
• Take the chopped coriander leaves, ¼ cup grated coconut, 1 green chili & 1/2 tsp sugar in a grinder jar.
• Add 4 tbsp water and grind to a smooth chutney.
• Take the chutney in a bowl and keep aside.
• Spread butter evenly on bread slices. If packing the sandwiches for tiffin box or picnics, then spread a generous amount of butter, so that the bread does not become soggy.
• If you want you can slice the edges. Since I was using homemade white bread, the edges were soft and not stiff like the store brought bread. Hence I did not slice the edges.
• Now spread the chutney on the slices.
• Usually I spread the coriander coconut chutney on both slices. But if you want, then you can spread the chutney on only one slice.
• Bring together the bread slices to form a sandwich.
• Slice & serve the chutney sandwich plain with some tea or coffee.

INDIAN GREEN CHUTNEY SANDWICH

Steps:

• Apply butter on all the four slices, one surface each.
• Apply the chutney on two slices on top of the butter.
• Arrange the sliced vegetables.
• Put the ketchup on top.
• Sprinkle the chat masala.
• Close the sandwiches with the buttered sides of the other two slices down.
• ** I only apply butter if I want to keep the sandwiches for a little while so that they do not get soggy. Otherwise, as you can see, its a pretty healthy sandwich.