All you have to do to make these lip-smacking sandwiches is follow the given steps. Then these sandwiches will definitely come to the rescue. Ensure that the herbs are fresh and tender. I have used equal proportions of mint and cilantro, but even with 1.5 cups of cilantro and cup of mint, the recipe works well. If you have guests over that you weren't expecting and have nothing to serve with tea. Rinse 1 cup chopped coriander leaves (cilantro) and 1 cup chopped mint leaves in the water in a colander or strainer 2 to 3 times. These sandwiches can be served with a glass of juice, coffee or tea. The green mint chutney of this sandwich is made with fresh mint leaves, green chillies, garlic, ginger, lemon juice and sugar. You can even make them for a birthday party or as a snack for picnics with friends and family. These sandwiches are great to be made as a tiffin recipe. You can add fresh vegetables of your choice and taste.
Loaded with mint chutney it smells like a dream. Its versatility makes it the perfect ingredient to make a delicious sandwich with! Mint Chutney Sandwich is a tangy twist to your boring sandwiches. Mostly enjoyed with chaats, this chutney can be used with any kind of dish. This sandwich is prepared using mint chutney, which goes well with so many things. Here is a sandwich recipe that will provide you with all the flavours in a single bite. Immediately store the chutney in your refrigerator in an air-tight container.North Indian is known for its spices and flavours and every dish has a different flavour of its own. Blend all the chutney ingredients to a smooth consistency. Add green chilies, ginger, garlic, cumin seeds, chili flakes, salt, dried mango powder, black salt, lemon juice, coriander leaves and water to a blender. Lemon juice will help in preserving the rich green colour of the chutney.Ĥ. Rinse well the cilantro/coriander leaves. Whizz 20g fresh coriander, 20g fresh mint leaves, 5g granulated sugar, 5g roughly chopped green chilli, 25ml lime juice and the toasted cumin seeds with 25ml water to make a thick sauce. Add ½ tsp cumin seeds, toast for 2-3 minutes, then tip onto a plate to cool. It is better to add lemon juice after blending the ingredients. Put a dry frying pan over a medium-high heat. Over blending the ingredients will make the chutney bitter, as the mint leaves release oil and turn rancid when blended for too long.ģ. Make sure you remove the mint leaves from the stalk and use only the leaves and NO stalk at all. So, you might want to bookmark the recipe and quickly make some too.Īlthough, this is a very simple chutney that can be done easily, there are a few points that you should keep in mind.ġ. I have some delicious recipes coming up, for which this chutney will be used. Be it this Masala Puri Chaat (Mysore-Bangalore style), or any other chaat variety, it only enhances the flavour of a dish. Apart from these, the chutney is perfect for most of the chaat dishes.
additionally add 2 tbsp roasted gram dal, ½ tsp cumin powder, 1 tsp chaat masala, ½ tsp sugar, ½ tsp salt and pinch of hing.
also add 3 clove garlic, 3 inch ginger and 3 green chilli. Being one of my favourite chutneys, I use it as a spread for chapati, sandwich etc or as a dip to go with Palak Rajma Oats Lollipop, Veg Poha Kofta, bajjis, pakoras, bondas, parathas etc. firstly, in a blender take 1 cup coriander leaves and ½ cup mint leaves. I make a batch of this chutney very often and use it as required. When stored in an airtight container in the refrigerator, mint coriander chutney stays fresh up to a week. Mint Coriander Chutney needs only a handful of ingredients that are easily available. Mint Coriander Chutney is a simple and flavourful chutney that can be used along with many savoury dishes.
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