Last week was San Jose Sharks game night. Dinner was going to take place in the car on my way to the stadium. It being a busy day, I was thrilled to have thought of making chuntey sandwiches. It’s just the kind of food that works out well for these kinds of outings. This chutney livens up any sandwich with its sweet, salty, tangy, and spicy taste.
2 medium-size bunches fresh coriander leaves/cilantro
1/4 cup roasted peanuts
12 green chilies (I used the thai variety but if using jalapeno use 3-4 depending on its hotness)
1.5 tea spoon cumin seeds
juice from 2 small lemons
2 tea spoon sugar
Approx. 1 flat tea spoon salt
1. Thoroughly wash coriander leaves.
2. In a blender add all the ingredients except salt and lemon juice. Add 1 table spoon water.
3. Blend until smooth. (You will have to stop the blender and scrape the blender on the sides a few times.)
4. Remove chutney in a bowl and mix in lemon juice and salt.
This chutney makes 10-12 sandwiches.
Variations: You can add 1 table spoon of mint leaves along with coriander leaves.
Any bread of your choice but soft white bread tastes best I think.
1 cucumber, scraped and slices thin
Half stick of butter, at room temperature
To make a sandwich:
Take 2 slices of bread and remove crust with a knife.
Spread butter and then 1 heaped tea spoon of chutney.
Arrange 8-10 cucumber slices on bread.
Spread some butter and 1 tea spoon of chutney on the second slice of bread.
Put the second slice of bread on top of the first one.