A staple of train journeys while we were growing up – chutney sandwiches.
Each summer, we journeyed from Nagpur to Margao, Gap, about 1600 kms, to visit our grandparents. At that time, the journey was over 2 days and my mom would pack huge hampers for the journey – meatloaf sandwiches, egg salad sandwiches, meat patties, chutney sandwiches, and so much more. We probably had to only say, “I’m hungry”, and there was something to eat!
Chutney sandwiches were also a regular menu item for parties and still make for easy, finger food. Here’s the recipe for the chutney. When ready, slather butter on two slices of bread, spread on the chutney and gobble it down. Or if you want the dainty, finger sandwiches for tea, trim off the brown edges, cut the sandwiches into 4 quarters, and enjoy with a cup of tea.
- 1 cup grated coconut
- 4 packed cups fresh cilantro leaves with stems, chopped
- 1 teaspoon black pepper powder
- 1 teaspoon cumin powder
- 2 teaspoons sugar
- 1 tablespoon tamarind pulp (alternatively lemon juice)
- 2 green chillies chopped
- 1 small red onion chopped
- 4 large garlic cloves chopped
- 1/2 teaspoon salt
- 2 tablespoons water
- Add all the ingredients into a blender
- Blend well until a small paste is formed
- Take out from the blender, and store in the fridge in an air-tight container
- Use on sandwiches as a delicious spread