Coriander Chutney Sandwiches

The pictures in this post have been languishing in my drafts section for quite a while now, and I remember thinking of sending them to a herb event, but somehow missed out on a post.

While the first picture (above) shows pav used to make a veg burger of sorts, I mainly made coriander chutney sandwhiches with brown bread and some vegetables thrown in. To make the coriander chutney (as seen in the picture below) for the sandwich, you will need:


Coriander leaves - chopped - 3 cups
Coconut - grated - 1.5 cups
Ginger - chopped - 1/2 cup
Green chillies - 2-3 large
Salt - to taste

Method:

• Grind all the ingredients in a mixer to a coarse paste (Do not add water)

For the sandwiches, you will need:

Bread of your choice (I used wheat bread)
Tomatoes - sliced round - about 2-3 large
Onions - sliced round - about 2 large
Cucumber - sliced round - about 1 large (I did not have at the time, so did not add this)
Lemon juice - 2 tbsp (optional)
Pepper - to season per taste

Method:

• Toast the bread slightly if you wish, especially if you are not going to use a sandwich toaster like me
  

• Spread the coriander chutney (generously) on one side of one slice of toasted bread as seen in the pictures below

• Arrange vegetable slices of your choice and taste

• Sprinkle lemon juice and pepper on the vegetables before making the sandwich with another slice of bread on top

Note: If using a toaster, do the same with the bread and vegetables and keep in the toaster

I had some fresh pav at home, decided to try the method on them as well, and they ended up looking like mini burgers minus the vegetable patty with chutney and vegetable slices.


A couple of pictures more:

I did not toast the pav in butter, but you may do so to make them tastier:-)


We thoroughly enjoyed these sandwiches which we had for an early dinner, but I guess they can be served as snacks for tea or as a party snack too.