On a random occasion, just to beat those ‘in between meals’ hunger pangs, I thought of making chutney sandwiches. I grew up in Mumbai so the spicy chutney sandwiches available street side was on my mind. I looked up a recipe from an old book, mostly on Manglorean cuisine. The ingredients being commonly used in Indian households, I had everything I needed at hand.
That evening, the hungry monsters glorified chutney sandwiches beyond my expectations. So much is this chutney popular in my home, that sandwiches or no sandwiches, just the plain chutney is devoured as condiment with lunch or dinner instead of the pickle. It is a pantry staple made every week. You can also tweak the spiciness or tang as per your liking. And the best part? I can make a big batch and store it in the fridge for the coming week and can easily make toast sandwiches anytime.
Slather it on buttered toast slices with cucumber and tomato stuffed sandwiches like we do or even add it to wraps. I will try and share more recipes with you to use this chutney. For now, here is how you can make it.
Time taken: 5-8 mins if you have all the ingredients at hand.
- Coriander leaves a bunch
- Green chillies 2-3 (spicy ones)
- Garlic flakes 5-6
- Ginger half an inch
- Juice of one lemon
- Salt to taste
- Roughly chop the coriander leaves, green chillies, garlic and ginger. (I prefer chopping them as it makes the grinding process easier since I refrain from adding water – see notes)
- Add all ingredients in a mixer. Grind till it forms a thick paste.
- Store refrigerated in an airtight container. Stays good this way upto a week.
Refrain from adding water while grinding. The lime juice and the water remaining on the coriander after washing it is sufficient for grinding. Adding salt, also makes the ingredients release water. Adding water will only make the chutney very runny which is not the desired consistency.