Time 15m Number Of Ingredients 10 Steps:
Add all the ingredients to the blender and blend until you get a smooth consistency. Add extra 1 to 2 tablespoons of water if needed. Taste and add more salt if needed. Makes about 2 cups of green chutney. The chutney stays good in the refrigerator for up to a week. But I recommend freezing any leftovers after a day in smaller portions in silicone ice cube trays.
Time 20m Yield 8-10 serving(s) Number Of Ingredients 8 Steps:
Grind all the ingredients with a little water.
Time 20m Yield 2 sandwiches, 2 serving(s) Number Of Ingredients 11 Steps:
Apply butter on all the four slices, one surface each. Apply the chutney on two slices on top of the butter. Arrange the sliced vegetables. Put the ketchup on top. Sprinkle the chat masala. Close the sandwiches with the buttered sides of the other two slices down. ** I only apply butter if I want to keep the sandwiches for a little while so that they do not get soggy. Otherwise, as you can see, its a pretty healthy sandwich.
Time 10m Yield 4 servings Number Of Ingredients 6 Steps:
In a food processor or blender, combine the cilantro, mint, mango pulp, lime juice and chiles, and blend at high speed until smooth. Season with salt to taste, then add water as needed, pulsing to combine, to achieve a thick and slightly chunky consistency. Adjust the seasoning with lime juice and salt as needed. This chutney will keep refrigerated in a covered container for up to 1 week. After that, the vivid green color will begin to lose its vibrancy, though the chutney will still taste delicious for a full 2 weeks.
