Veggie and Mint Chutney Sandwich

 

 

 

Ingredients

Recipe Courtesy – Sujitha of Pazham Pappadam Payasam

For the chutney

Grated coconut ½ cup
Green chilies – 2 – 3, small (You can seed them if you want) 
Mint leaves – 2 – 3 tbsp, chopped or about 8 – 10 leaves
Salt – To taste

Method

Add all the ingredients into a blender/mixer and grind to a smooth paste without adding water. Set aside.

For the veggie filling

Potato – 2 small, steamed/boiled and mashed
Green/red/yellow pepper – ½ of 1 medium, finely chopped

Carrot – 1 medium, grated or finely chopped (You can also add other veggies of your choice, make sure you chop them finely.)
Pepper powder – ½ tsp
Oil / butter – 1 – 2 tsp
Salt – To taste

Method

In a pan, add oil/butter and sauté the chopped bell pepper and carrot, adding little salt. Saute for a minute and add the mashed potato and mix well. Add pepper powder (a pinch of turmeric powder can also be added if you want). Check for salt. Set aside to cool.

For the sandwich

Bread slices (white or brown) – 10

Cut the edges of the bread (optional). You can smear the bread slices with butter, if you want. Spread the mint chutney onto one slice and the potato filling (thick layer)onto the other slice. Place one over the other and cut into triangles. Enjoy!!!

Tips

You can smear the bread slices with a little butter on both sides and toast on stovetop until golden brown.

You can also sprinkle some cheese and grill it if you want.