I have been eating Mom’s yummy sandwiches as far as back as I can remember. Well, not as long as Mr. Hillel used to make them, but I used to take them to school, take it on picnics, eat them on trains, feast on them on birthday parties, and so many many evenings.
The key potion to making this sandwich taste unforgettably awesome is to get the chutney (or what the American’s would call a spread). I used to think that something this good would actually take a long time to make, but it turns out I was wrong. You can finish making this between two breaks of F.R.I.E.N.D.S.
Sandwich Chutney
What you need
Fresh Cilantro (Coriander) Leaves : 1 bunch
Green Chillies : 6 nos.
Ginger : 1 inch
Tamarind: 1 small ball (without the seed)
Lime juice: of 1/2 a lime squeezed out
Sugar: 1/2 tsp (if you need it)
Jeera: 1/2 tsp
Salt: 1 tsp
Let’s get to it
Step 1: Wash the coriander, remove the stalks
Step 2: Grind everything
Step 3: There is no step 3
Notes:
- Control: Add the 3 chillies in the first go, add the other chillies, after grinding and tasting. That way you can control the spiciness of the chutney
- Variation: Add some 5 spoons of grated coconut. If you are North Indian, ignore this.
- Variation: You can add half a tomato
Spread the chutney on a slice of bread, layer out some tomato, onion and cucumber slices, some mashed potatoes, cover the top with a slice of buttered bread. Put it in the sandwich toaster.
And don’t forget to say “Voila!”
