|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 41g||52%|
|Saturated Fat 17g||87%|
|Total Carbohydrate 223g||81%|
|Dietary Fiber 31g||111%|
|Total Sugars 34g|
|Vitamin C 148mg||740%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy, tasty mint-coriander chutney veggie sandwich can be put together in a flash. It's perfect for picnic meals and kids' lunchboxes.
Chutney is a spicy condiment from India that is made with fruit, vinegar, sugar, and spices. Typically chutneys are served with curries or other foods but don't count them out as dips, with cheese, or as a spread on a sandwich as is done here.
1/2 cup mint-coriander chutney
4 slices whole-grain bread
2 tablespoons unsalted butter
2 large potatoes, boiled, peeled, and thickly sliced
1 medium cucumber, thinly sliced
2 medium tomatoes, thinly sliced
1 large beet, boiled, peeled, and thinly sliced
1 large onion, thinly sliced, optional
1 teaspoon chaat masala
1 dash freshly ground black pepper
1 dash salt
Prepare the mint-coriander chutney and set aside.
Lay all the slices of bread on a cutting board and butter well.
Now spread a generous quantity of the reserved chutney on each slice to cover the entire slice.
Layer all the above veggies in desired quantities and combinations.
Sprinkle with a pinch of chaat masala, and salt and pepper to taste.
Cover with the top slice of buttered bread.
You can trim edges for a fancier look but it's perfectly acceptable to leave them on.
Cut in half and serve.
This sandwich tastes equally good toasted or not.