Mumbai Vegetable Sandwich

We often have a simplified version of this sandwich with only tomato and cucumber but it should also have slices of potato, and possibly even beetroot!

But what makes this sandwich like no other however is the delicious pungent chutney, made with mint, coriander and green chilli.

Ingredients

for the green chutney
40g fresh coriander
20g fresh mint
2 green chillies 
10g ginger
1 tsp ground cumin

1/2 tsp chaat masala

2 tbsp vegetable oil
juice of 1 lemon
1/2 tsp salt 
1/2 tsp ground black pepper


for the vegetable sandwich
4 slices of white bread
1 cucumber, thinly sliced
1 tomato, thinly sliced
1 red onion, halved and thinly sliced
1 potato, boiled and sliced  (optional)
1 beetroot, cooked (boiled or roasted) and sliced (optional)

black salt (or sea salt)
ground black pepper
butter
tomato sauce (or ketchup)
portion of the green chutney

Method

Blend all the ingredients for the chutney into a smooth paste, adding a little water as required. It will keep fresh in an air tight container in the fridge for weeks.

To make the sandwich trim the crusts off the bread and butter each slice. Spread the green chutney liberally on each slice. Place first a layer of cucumber, followed by potato slices, sprinkle with a little chaat masala, layer with the red onion, then tomatoes. Season with the salt. Top with beetroot (optional) and more cucumber slices then cover with the other slice of bread. Press firmly down and cut into squares or triangles.

Serve immediately.