Mumbai Vegetable Sandwich With Cilantro Chutney Recipe

Name: Mumbai Vegetable Sandwich With Cilantro Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Cilantro Chutney; 1 bunch cilantro (including stems); 1 clove garlic; 1 bird's-eye chili (up to 3); 5 teaspoons lime juice; 1 handful raw, unsalted peanuts; 1 pinch salt, to taste; 2 tablespoons water, to facilitate blending; For Vegetable Sandwich; 2 pieces whole-wheat sandwich bread; 1 teaspoon butter, for spreading; 3 to 5 pieces cucumber, peeled and sliced thinly; 3 to 5 pieces tomato, sliced; 3 to 5 pieces Idaho potato, boiled and sliced; 3 to 5 pieces beet, boiled and sliced; 3 to 5 pieces red onion, thinly sliced into rounds; 1 tablespoon prepared cilantro chutney; 1 pinch salt and pepper, to taste; 1 to 2 pieces sliced Cheddar or mozzarella cheese (optional)

Servings: persons

For Cilantro Chutney
1 bunch cilantro (including stems)
1 clove garlic
1 bird's-eye chili (up to 3)
5 teaspoons lime juice
1 handful raw, unsalted peanuts
1 pinch salt, to taste
2 tablespoons water, to facilitate blending
For Vegetable Sandwich
2 pieces whole-wheat sandwich bread
1 teaspoon butter, for spreading
3 to 5 pieces cucumber, peeled and sliced thinly
3 to 5 pieces tomato, sliced
3 to 5 pieces Idaho potato, boiled and sliced
3 to 5 pieces beet, boiled and sliced
3 to 5 pieces red onion, thinly sliced into rounds
1 tablespoon prepared cilantro chutney
1 pinch salt and pepper, to taste
1 to 2 pieces sliced Cheddar or mozzarella cheese (optional)

1
Put all ingredients in blender and blend until smooth.
2
Spread butter (or, drizzle olive oil), followed by a generous layer of cilantro chutney on two pieces of sandwich bread. Lay them, chutney side up, next to each other on a cutting board.
3
Now, start piling loads of vegetables on one slice-thinly sliced cucumbers or tomatoes, boiled and sliced potatoes or beets.
4
Add a slice or two of Cheddar or mozzarella cheese, if desired.
5
Close the sandwich with the other slice of bread, and cut it down the middle lengthwise and breadthwise to form 4 pieces. Eat with ketchup.
6
For a hot sandwich, layer only sliced potatoes and cheese in between two slices of bread with butter and cilantro chutney. And put it in the panini maker till the cheese melts and the sandwich gets a cripsy, brown exterior. Eat with ketchup or cilantro chutney.

1014

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For Cilantro Chutney, 1 bunch cilantro (including stems), 1 clove garlic, 1 bird's-eye chili (up to 3), and more.

Yes, Mumbai Vegetable Sandwich With Cilantro Chutney falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mumbai Vegetable Sandwich With Cilantro Chutney

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