CHUTNEY SANDWICHES
So much like the famed falafels and pizza of NYC, Bombay is internationally known for its amazing-mouth-watering-i'm-salivating-just-writing-about-it street food. If you've never been, its a MUST. First eat pav bhaji, then eat this: chutney sandwiches. These are so simplistically delicious. Its basically green (cilantro chili) chutney + veggies + bread, but man do they pack a punch. Fresh & spicy. To put this in perspective, my mom may have stopped to eat these before we went to eat dinner at someone's house. Rude, yes. Necessary, YES.
This recipe is my mom's own version. Its pretty true to form, however its been upgraded with cheese. And who doesn't like a little cheese in their sandwich?
MUMBAI CHUTNEY SANDWICH RECIPE
KITCHEN MOM'S
INGREDIENTS (SERVES 4-6)
- 1 sandwich tomato (finely chopped)
- 1 green bell pepper (finely chopped)
- 1/2 yellow onion (finely chopped)
- 1 medium cucumber (finely chopped)
- 1 potato (boiled & finely chopped)
- green chutney: 1 bunch fresh cilantro, thai chilies to taste (we used about 20), dalia (~1/3 c), lemon juice (1/4 c) and 1 1/2 tbs salt
- 1 1/2 tbs sandwich/chaat masala
- laughing cow light swiss cheese wedges
- bread of choice
- salt to taste
INSTRUCTIONS
- To make the chutney simply remove the leaves of the cilatro from the stems by cutting the bottom third of the bunch off. Rinse the cilantro and put in blender.
- Remove the stems of the thai chilies and add to blender.
- Add the dalia, lemon juice and salt. Blend until completely pureed. Freeze half of this. The remaining half set aside.
- In a large mixing bowl, add your tomatoes, bell pepper, potatoes, cucumber and onion.
- Add the sandwich/chaat masala, salt and two tbs of green chutney.
- Mix until veggies are evenly coated. If you want it to be spicier - add more chutney.
- Spread 1/2 a wedge of laughing cow cheese on each slice of bread. Place a large spoonful of veggies in the middle and then panini press the sandwich (we use this sandwich maker because it doubles as a waffle iron too!).
