As I have told earlier my child loves to eat sandwiches either for breakfast, evening snack or to carry it for short break in school. I too love to eat Vegetable Sandwich with Chutney inside it. Hence I make different Sandwiches with the Whole Wheat Breads. After purchasing the Sandwich Maker I used to make sandwiches for breakfast. But my in-laws prefer less to eat this. So I stacked this electric device and hardly used it. Me being half the day in kitchen, my thoughts keep revolving around preparing different yet healthy food items. With constant demands of Dhanya I make Sandwiches now once a week. First I used to make plain Sandwiches without Chutney. I feared she may feel spicy. Later when I made Sandwich using this Green Chutney she liked it. She was pleased with the aroma of Pudina in it. I thought the Chutney might spoil if I store it for long. But for a week, it was fresh.
Making Green Chutney for Sandwich is very easy. Buy fresh and tender green leaves. Clean them properly before you start grinding it. Add the below listed ingredients to the washed and drained leaves in a mixer jar. Grind to get a smooth paste, finally squeeze the lemon and mix well. Lemon not only gives good taste to the Chutney but also retains the green colour of the leaves. This Green Chutney can also be used for chats and Parathas as side dish. Try and enjoy this simple multipurpose chutney.
Sandwich Chutney Ingredients:
- Mint Leaves or Pudina – 1 Cup
- Coriander Leaves – 1 Cup
- Sugar – 1 /2 tsp
- Ginger – 1/2 inch
- Green Chillies – 2
- Lemon Juice – 1 tsp
- Salt – 1 tsp
Preparation Time: 5 minutes
How to Make Sandwich Chutney:
1. Wash then rinse the Mint Leaves and Coriander Leaves in water with little Salt for 10 minutes.
2. Drain the water from the Leaves and transfer to a small mixer jar. Add other ingredients like Sugar, Salt, Ginger and Green Chillies. Grind it to smooth paste. If needed add little water.
3. Now add Lemon Juice and grind once.
4. Transfer to an airtight container and refrigerate it.
1. Select green and tender Mint / Coriander leaves. Yellow ones will not be good for chutney.
2. This can be stored for a week in a refrigerator. Ensure to airlock the container after every use.