Minty Vegetable Sandwich

5 min cook time
15 min prep time
Preperation Time:
15 mins
Cooking Time:
5 mins


To make the chutney –

  • Cut off roots from the coriander and any thick stalks from the mint and discard. You should now have enough coriander and mint to loosely fill 1 1/2 to 2 cups with each of them.
  • Peel garlic and ginger and remove stalks from green chillies. Wash all these ingredients thoroughly.
  • Grind all the ingredients (including the salt which you can add more of later to suit your taste) into a smooth paste in a food processor.
  • Lay all the slices of bread on a cutting board and butter well.
  • Now spread a generous quantity of Mint-Coriander Chutney on each slice to cover entire slice.
  • Layer all the above veggies in desired quatities and combinations. Sprinkle with salt and pepper to taste. Also sprinkle a pinch of Chaat Masala on the veggies.
  • Cover with the top slice.
  • You can trim edges. I like to leave them on.
  • This sandwich tastes equally good toasted or not.
  • Cut in half and serve.

This recipe is from here.


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