Note: The chutney stays for a week if refrigerated in an airtight container. Depending on your fondness for garlic, you can either add more of it, or omit it totally from the mix.
About the author: Denise Dsilva Sankhe is a writer & creative director by profession. But that's only when she isn't eating her way across India. She recreates this delicious cuisine in her Mumbai home, which she shares with her husband, who has long since given up his determination to have salads for dinner.
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About This Recipe
|Active time:||15 minutes|
|Total time:||15 minutes|
|This recipe appears in:||Beyond Curry: Chutney Sandwiches|
- 3/4 cup chopped fresh cilantro leaves and stalks
- 1/2 cup shredded unsweetened coconut flesh
- 1 medium clove of garlic
- 2 Serrano chillies
- 1 teaspoon cumin seeds or powder
- 1/2 teaspoon sugar
- 1/2 teaspoon lime juice from 1 lime
- Kosher salt
- 8 slices whole wheat or white bread
- 2 tablespoons softened butter
- 1 cup mashed potatoes or 1 sliced cucumber or tomato
Put coriander leaves and stalks, coconut flesh, garlic, chillies, cumin powder or seeds, sugar, lime juice and salt in a blender and blend until a smooth spreadable paste forms. You can add a few teaspoons of water to make the blending smoother. Remove and set aside. Butter 8 slices of bread. Then spread a teaspoon or two of the chutney onto each slice, until well coated. Add slices of cucumber or some mashed potato or tomato slices into each sandwich or have it plain. Serve immediately.