A healthy start for a busy day...packed with the goodness of mint & coriander along with potato providing enough carbohydrates that keep your hunger pangs at bay till lunch time. A great make-ahead recipe that could be a winner in parties too.
For the green chutney
Fresh mint leaves - 1 cup
Fresh corinader leaves - 1 cup
Green chilly - 2 (as per your tolerance level)
Small onion - 2-3
Ginger - 1 small piece
Lime juice - juice from 1 lemon
Peanuts (roasted) - 1 handful (I used them with skin)
Grated cocnut - 1/2 c (optional)
Salt - as per your taste
Grind all the above in the small jar of your mixie and store in an air-tight container. This chutney can be made ahead and stored in the fridge upto 1 week.
For the sandwich
Whole wheat / white bread - 2 slices
Butter - to smear on the bread (optional)
Green chutney - 1 tsp
Boiled potato - 1 big (peeled & cut into thin long slices)
Cheese (grated / Amul cheese slice) - as per taste
Smear one side of a bread slice with butter & the green chutney mix. Arrange a thin slice of boiled potato above this. Top this up with cheese and cover with the second bread slice. Toast it in the toaster and serve warm with tomato ketchup.
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