Cucumber, Tomato, Mint Cilantro Chutney Snack Sandwiches. Vegan Recipe

Ingredients

Mint Cilantro Chutney – About 2 cups

• 2 cups packed fresh chopped mint leaves, or 2 bunches
• 2 cups packed fresh chopped cilantro, I use leaves and stems or 2 bunches
• 1 hot green chili, use less or more for preferred spice level
• 1 teaspoon cumin powder or cumin seeds
• 1 Tablespoon lemon juice or to taste
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon kala namak, ndian black salt or use more lemon juice to taste
• 1/2 a medium sized apple chopped, or use tomato or omit
• chaat masala to taste

Sandwich

• Sliced Tomatoes
• Sliced Cucumbers, peel if preferred
• Bread Slices
• non dairy butter or extra virgin olive oil
• salt and pepper

Steps

1. For the mint and cilantro chutney:
2. Blend all the chutney ingredients to a thick, smooth paste, adding a few Tablespoons of water only if needed.
3. Check the taste, adjust the salt and spice, and mix.
4. Store in an airtight container in the refrigerator for a few days, or freeze for months. Thaw it as needed before using.
5. For the sandwich:
6. Spread the mint chutney evenly over a slice of bread.
7. Arrange a layer of tomatoes first, followed by cucumbers.
8. Season with a sprinkling of salt and pepper to taste.
9. Spread Earth Balance or another non-dairy butter over the top slice of bread, then put it on the sandwich.
10. Cut diagonally, or choose any other shape you prefer.