Wednesday, 21 February 2018

Green Chutney Sandwiches

Green Chutney Sandwiches

This chutney is a typical food prepared in most homes that enjoy #ParsiFood. It is versatile and although mainly prepared for the Patra ni Machi ( Fish in Banana Leaves ) it is also used  in many different dishes; Ribbon Rice, Scotch EggsFish in Pastry Roll etc. 
Chutney Sandwiches were a favourite growing up, but not until I had tasted this version thanks to my loving and generous neighbour Baki aunty, that I actually started eating these delicious sandwiches. She put that extra touch that has taken these sandwiches up a notch. 

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

1 cup desiccated coconut
1 ½ cups of coriander leaves; packed tightly
2 tbsp jaggery
6 green chillies
½ tsp salt
¼ cup fresh lemon juice
2 green peeled mangoes
10 fresh mint leaves

In an electric grinder/food processor or blender; grind till fine and smooth the desiccated coconut. Then add the rest of the ingredients in order green chillies, salt, coriander leaves, salt, diced mangoes, mint leaves and lemon juice. Taste for the salt, the heat from the chillies, the sourness and the sweetness. Balance must be perfect to suit your palate.  


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.

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