COCONUT SANDWICH CHUTNEY RECIPE
Coconut sandwich chutney is a vibrant, fresh spread made by blending grated coconut, coriander, green chilies, ginger, and lemon juicE.
This thick, creamy, and spicy green chutney is typically spread over buttered bread for sandwiches, sometimes combined with cheese / cucumber / tomato / boiled potato / boiled beetroot or any stuffing .
INGREDIENTS
- ¾ cup Freshly grated coconut
- 1 cup Fresh coriander leaves
- ¼ cup mint leaves [ optional ]
- 3 Green chilies
- 1 inch Ginger
- 2- 3 cloves Garlic
- 1 tbsp Lemon juice
- ½ tsp Sugar
- Salt to taste
- 2-3 tbsp Water
METHOD
Take all ingredients in a blender, grind adding water gradually to ensure a thick paste . [ don’t make chutney else it will make the bread soggy ]
Store in an airtight container in the refrigerator for 1-2 days.
Spread soft butter on bread slices, add a generous layer of the coconut chutney, and cover with another slice. Remove crusts if desired and cut into triangles or squares.
Instead of lemon we can add small piece of tamarind .
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