I’m so excited for my brand new kitchen gadget! I had given up on my blender and food processor to do the heavy duty desi food prep and finally found a nice, new Indian mixer-grinder that’s available for use, here in the US. The conventional tools I had were simply not working out and it was time to find a reliable alternative. I love to make fresh ground masalas, idli batter, chutneys and many other traditional Indian foods at home and this one’s just perfect!

To inaugurate the new appliance, I couldn’t think of anything other than the Cilantro-Coconut Chutney for the classic Indian Tea Sandwiches! It is one of my favorite chutneys that used to be a struggle to make it in the blender I had. So it was naturally one of the first things I wanted to try out in the new mixer.

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My tea sandwiches are inspired by one of the most popular cafes from my hometown Pune, called Marz-o-rin. They have a huge spread of vegetarian and non-vegetarian sandwiches and all kinds of baked goodies! While their classic chicken burger is my favorite non-veg item on the menu, I love to treat myself with their vegetarian tomato-chutney sandwiches on the side as well!

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With two slices of regular white bread smeared with a thick layer of their signature spicy, sweet cilantro coconut chutney and slices of  juicy tomatoes in between, this humble tea sandwich packs a punch!

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Makes about 12 triangle-shaped tea sandwiches

1 lb pack of whole grain white bread (I used Sara Lee)

tomatoes, thinly sliced (optional)

cucumber, thinly sliced (optional)

Cilantro Coconut Chutney:

1 1/2 cup frozen grated coconut, thawed

1 cup loosely packed cilantro leaves and tender part of the stem, coarsely chopped

2-4 Thai chilies, roughly chopped (use less number for mild spice level)

salt, to taste

scant 1 tbsp granulated sugar

Combine all the ingredients for the chutney in the mixer cup. If you don’t have a mixer/grinder, a nutri bullet will too work very well. Process into a smooth, thick paste.IMG_0476

 

Transfer into a bowl and smear on the bread slices as needed. Layer with tomato and cucumber slices on one of the bread slices and place the second on top. Cut the edges off, if you prefer and then diagonally across the square sandwich two make two triangular halves.

You can store the remaining chutney in an airtight glass container in the refrigerator for up to a week. Let it come to room temperature so that it spreads easily.

 

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