This is my entry for this week’s Weekend Herb Blogging which is the brilliant idea of Kalyn. It is being hosted this week by Nami Nami.
What you need:
Bread -1 loaf
For the green chutney:
Grated coconut -1\4 cup
Coriander leaves -2 tbsp
Mint leaves -2 tbsp
Green chilli -1
Juice of half a lime
Salt -to taste
Cheddar cheese -1 cube
For the red chutney:
Tomato sauce -4 tbsp
Butter -2 tbsp
Pepper powder -1\4 tsp
Salt -to taste
Method:
Grind together all the ingredients for the green chutney to a fine paste except the cheese. Transfer it to a bowl and add grated cheese. (Add less salt for both the chutneys as the cheese and butter already contain salt.) Mix well and keep aside. In another bowl, mix together tomato sauce, butter, pepper and salt. Take a slice of bread and spread the green chutney on it. Place another slice of bread on top of it. Spread the red chutney . Place one more slice of bread on top. Press firmly and cut the edges. Cut it diagonally. Repeat the same with other slices. Serve immediately. If you need to make them before hand, keep them wrapped in a wet cloth. The chutneys can be refrigerated for 1 or 2 days.
