Producer: Priyanka Das Editor: Aparna Singh
Bread slices as required Coriander leaves – 1 cup Mint leaves – 1 cup Coconut – ¼ cup grated Green chillies – 3 Ginger – 1 teaspoon Sugar – 1 teaspoon Salt as per taste Lemon juice – 2 tablespoons Butter as required Cheese as required Sandwich masala as required
Take 1 cup roughly chopped, tightly packed coriander leaves, ¼ cup grated fresh coconut and 1 chopped green chilli in a grinder jar.
Add ½ teaspoon sugar and ¼ teaspoon salt. You can also add salt as per your taste.
Add 3 to 4 tablespoons water and grind to a smooth and fine consistency. Make sure to keep the consistency of the chutney thick or medium thick. Transfer it to a bowl and keep it aside.
Spread butter evenly on the bread slices. If you are packing the sandwiches for a tiffin box or picnic, spread butter generously to prevent the bread from getting soggy.
Now spread the prepared chutney on the slices. You can spread the chutney on both slices, if you want.
Put the bread slices together to form a sandwich. Cut the sandwich into pieces.
Serve the chutney sandwich plain or with some tea or coffee.