These spicy
chutney sandwiches are Anglo-Indian picnic food: dainty triangles filled with a
punchy blend of green chilies and fragrant herbs. The heat is tempered somewhat
by the creamy butter, but some slices of crisp cucumber do so further and make
a refreshing addition to the sandwich. Add them at the last minute to avoid the
ultimate sandwich nemesis—sogginess. One must always consider structural
integrity when in charge of sandwich-building.
Makes 1
INGREDIENTS
FOR
THE CHUTNEY:
A large bunch of fresh mint, leaves
picked
A small bunch of fresh cilantro
(coriander), leaves picked
3 fresh green chilies (seeded or not is
up to you)
1 garlic clove, peeled
1in (2.5cm) piece fresh ginger, peeled
and chopped
1 tsp superfine
(caster) sugar
Juice of ½ lime
Sea salt, to taste
2 slices white
bread, crusts removed
Butter, at room temperature
Cucumber, thinly sliced (optional)
To make the chutney, put all the ingredients into a food processor with
some salt and blend together until smooth. Add more salt, lime juice, or sugar,
if needed. Transfer to a bowl and chill in the refrigerator until you are ready
to make the sandwich.
To assemble the sandwich, spread 1 slice of
bread with butter, then spread the other slice generously with chutney. Top
with the cucumber, if using, then sandwich the 2 slices together, cut into
triangles, and serve.
COOK’S
TIP:
If you have any leftover chutney, it will keep in an airtight container
in the refrigerator for up to 3 days.
