Sandwich chutney

Name: Sandwich chutney
Prep time: 15 min
Total time: 15 min
Yield: Makes 1 x 250 ml (9 fl oz/1 cup) jar
Cuisine: Bangladeshi
Ingredients: 1 bunch coriander (cilantro), leaves picked; a pinch of salt, or to taste; 1 tablespoon Tamarind chutney; 3–4 Indian green chillies, roughly chopped; 1 Lebanese (short) cucumber, peeled, seeded and chopped; 1 bunch mint, leaves picked

Preparation info

Makes
1 x 250 ml
jar

Difficulty
Easy
Ready in
15 min

Appears in

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

About

Use this vibrant green chutney to accompany tiffin or snack items, or for a true subcontinental sandwich, add it to a sandwich with slices of steamed or boiled plantain, and some refreshing Pakistani Cabbage salad.

Ingredients

1 bunch coriander (cilantro), leaves picked
1 bunch mint, leaves picked
1

Asia
Bangladesh
Side dish
Spicy
Gluten-free
Vegan

Method

Bring a saucepan of water to the boil, and have a bowl of iced water on standby.

Shock the mint and coriander leaves in the boiling water for 3–5 seconds, then remove with tongs and plunge straight into the iced water. When cooled, dry the leaves on paper towel. (Blanching the leaves helps keep the chutney green and makes it easier to blend.)

Put the coriander and mint leaves in