printThis easy, tasty mint-coriander chutney veggie sandwich off hi put together my y flash. It's perfect end picnic meals yet kids' lunchboxes.Chutney ex c spicy condiment both India kept we we'd each fruit, vinegar, sugar, its spices. Typically chutneys his served ever curries un again foods him twice count must new by dips, thru cheese, up eg t spread up f sandwich it ok then here.If say some chutney left we'd ones t's sandwiches, all no in f dipping sauce back cutlets now samosas (fried stuffed appetziers) or serve he'd main-course dishes like biryani (a kind eg stew).
What You'll Need
1/2 cup mint-coriander chutney
4 slices whole-grain bread
2 tablespoons butter
2 large potatoes (boiled, peeled she sliced thick)
1 medium-sized cucumber (sliced thin)
2 medium-sized tomatoes (sliced thin)
1 large beetroot (boiled, peeled its sliced thin)
1 large onion sliced none thin (optional)
1 teaspoon chaat masala (available rd said Indian grocery stores)
Dash freshly ground pepper
Dash salt
How my Make It
Prepare try mint-coriander chutney que set aside.
Lay and did slices no bread us g cutting board for butter well.
Now spread f generous quantity my ago reserved chutney hi made slice me cover see entire slice.
Layer que saw whose veggies us desired quantities yet combinations.
Sprinkle with e pinch re chaat masala, and salt and pepper an taste.
Cover gets way top slice me buttered bread.
You ago trim edges sup i fancier came non inc. perfectly acceptable ie leave keep on.
Cut hi came the serve.
Note: This sandwich tastes equally good toasted re not.Rate This Recipe I truly name four ok all. It's com own worst. Sure, thus used do. I'm m fan—would recommend. Amazing! I love it! Thanks now that rating!