For the Chutney
Ingredients and Method to make cilantro (coriander leaves) peanut chutney
1 cup packed cut cilantro (coriander leaves)
1 inch piece ginger cut fine
5 green chillies or according to taste cut into small pieces
1/2 cup dry roasted unsalted peanuts
1/2 tsp salt or according to taste
1 tsp lemon juice
Wash and drain cilantro well, cut it fine and keep aside.
Depending on your blender jar add a little cilantro or all of it along with ginger, green chillies and dry roasted peanuts and grind together until it forms a smooth paste.
Add salt according to taste ( I needed abotu 1/2 tsp salt) and lemon juice and give it another turn in the blender.
Remove and use as required either as a dip, spread or to go with Indian flat bread or Indian crepes/ dosai etc
You can keep any balance of the chutney in the refrigerator and use within a couple of days.
For the sandwich
Ingredients and Method to make Potato Sandwich
2 slices of any type of bread ( I used light honey wheat sandwich bread)
Chutney as required
Potato curry as required
Smart balance butter (or any other vegan butter or any butter )
Spread the chutney on one side of each slice of bread.
Add some potato curry to one slice of bread.
Close with the other one.
Heat your sandwich maker and when hot add a few drops of vegan butter to it and place this sandwich on it and close the sandwich maker.
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Wait until it browns sufficiently or the green light comes on.
In case you do not have a sandwich maker, toast the bread with butter/vegan butter on a flat pan/ griddle / tawa, apply chutney and fill with potato curry as required.
Serve hot with ketchup or tamarind chutney
