|Green Chutney sandwiches made extra special.|
Video for the chutney on Instagram IGTV Niloufers Kitchen
Makes 24 sandwiches
Mix the prepared Chutney with soft, salted butter until it is a smooth consistency. Approximately 4oz/125 gm will be sufficient. Apply generously to both sides of the bread.
Thinly slice 2 firm ripe tomatoes. Remove the seeds and place on a paper towel to remove extra liquid. Sprinkle lightly with salt
Thinly slice one cucumber and place on a paper towel, sprinkle lightly with salt.
Place a piece of each on any one side of the sandwich on top of the chutney. Place the other side over, press lightly.
Repeat and serve.
Makes approximately 2 cups Chutney
Prepare ahead of time and freeze. It will stay for up to 1 month.
Defrost for 24 hours in your fridge.
Texture of the chutney must be as smooth as possible. This will depend on your grinder and the coconut.
My published cookbooks are available for sale through myself and on amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.
Photo Courtesy Niloufer Mavalvala.