The soft fresh bread combined with a slight hint of the spicy and sour chutney is the perfect hand-held snack. Quick to make, cheap, satisfying, delicious and definitely, a crowd pleaser. Growing up, chutney sandwiches were so popular at a tea or birthday party, christening celebration, weekend picnics and even during the visit of Our Lady's statue. My mother also prepared them for our journey from Mumbai to Goa, which was either by road or sea. These sandwiches are slowly losing its significance to other snacks like patties, prawn rissois and canapés.
On our recent visit to Goa at my in-laws place, we were first served with chutney sandwiches. What caught my attention was the dark vibrant green colour of the chutney in between the two slices of bread. One bite into the sandwich and it was truly amazing. My sister-in-law Angela (John's brother's wife) was excited to share her recipe. She even went out of her way and prepared fresh sandwiches for a picture (first one below). The difference in the chutney between hers and mine (second) is that she uses thick tamarind pulp to enhance the flavour with extra sweetness. Both the recipes are indicated, try them and select your favourite.
On our recent visit to Goa at my in-laws place, we were first served with chutney sandwiches. What caught my attention was the dark vibrant green colour of the chutney in between the two slices of bread. One bite into the sandwich and it was truly amazing. My sister-in-law Angela (John's brother's wife) was excited to share her recipe. She even went out of her way and prepared fresh sandwiches for a picture (first one below). The difference in the chutney between hers and mine (second) is that she uses thick tamarind pulp to enhance the flavour with extra sweetness. Both the recipes are indicated, try them and select your favourite.
Green Chutney Sandwiches
(Serves 10 to 12)
Ingredients:
1 loaf sandwich bread (sliced)
butter (softened)
Angela
Grind to a fine paste (with very little water)
1 cup fresh grated coconut
4 green chillies
1 cup coriander leaves with tender stalks
3 medium-sized cloves of garlic
1/2 teaspoon cumin seeds
3 tablespoons thick tamarind pulp
1/4 teaspoon turmeric powder
2 1/2 teaspoons sugar
salt
Jessie
Grind to a fine paste (with very little water)
1 1/2 cups grated fresh or frozen coconut
1 1/2 cups coriander leaves with tender stalks
4 long green chillies
2 large cloves of garlic
1 teaspoon cumin seeds
a marble-sized ball of tamarind
dash of lemon juice
1/2 teaspoon sugar
salt
Method:
Slightly trim the edges from the bread slices (not entirely). Spread butter on one slice and chutney on the other.
Place the chutney slice over the buttered one. Cut diagonally into two triangles.
Serve sandwiches with a cup of hot tea or coffee.
Note:
(Serves 10 to 12)
Ingredients:
1 loaf sandwich bread (sliced)
butter (softened)
Angela
Grind to a fine paste (with very little water)
1 cup fresh grated coconut
4 green chillies
1 cup coriander leaves with tender stalks
3 medium-sized cloves of garlic
1/2 teaspoon cumin seeds
3 tablespoons thick tamarind pulp
1/4 teaspoon turmeric powder
2 1/2 teaspoons sugar
salt
Jessie
Grind to a fine paste (with very little water)
1 1/2 cups grated fresh or frozen coconut
1 1/2 cups coriander leaves with tender stalks
4 long green chillies
2 large cloves of garlic
1 teaspoon cumin seeds
a marble-sized ball of tamarind
dash of lemon juice
1/2 teaspoon sugar
salt
Method:
Slightly trim the edges from the bread slices (not entirely). Spread butter on one slice and chutney on the other.
Place the chutney slice over the buttered one. Cut diagonally into two triangles.
Serve sandwiches with a cup of hot tea or coffee.
Note:
- To maintain freshness and serve sandwiches at a later time on the same day, place the cut triangles back into the loaf plastic bag. Seal until ready to serve.
- Chutney can be ground ahead and refrigerated for up to 5 days.
- A shortcut – I grind a piece of solidified butter with the chutney. Then, spread the chutney on both the slices of bread.
- Use choice of bread, as desired – white, wheat or multi-grain.
- Spice, sour and sweet can be adjusted to suit your palate.
- Versatile, the ground chutney can be used as a spread for sandwiches or served with pakoras. Also, in the following recipes: https://www.celebrationinmykitchen.com/cauliflower-with-chutney https://www.celebrationinmykitchen.com/baked-stuffed-fish-with-green-chutney https://www.celebrationinmykitchen.com/potato-egg-chutney-chops
