Chutney Sandwich

Coriander Chutney:

Ingredients:

Coriander leaves -- 2 cups, washed and roughly chopped
Grated coconut   -- 1 cup
Mint leaves      -- 10 to 12
Tamarind paste   -- 1 tsp (approx.)
Green chillies   -- 1-2
Salt             -- to taste

Preparation:

Grind together all the ingredients in a blender, scraping down the sides at intervals, until you get a smooth paste. Add water 1 tsp at a time if at all required.

Tomato Chutney:

Ingredients:

Ripe tomatoes    -- 1 cup, chopped
Onions           -- 1 cup, chopped
Garlic           -- 1 clove
Red chilly powder -- 1 tsp
Oil              -- 1 tbsp
Salt             -- to taste

Preparation:

Heat oil in a pan. Add the roughly chopped onions,tomatoes and garlic. Saute until the onions are light brown. Add salt and red chilly powder. Saute until the raw smell of chilly powder goes off. Let the mixture cool. Grind into a smooth paste.

Assembly:

Bread -- 24 slices.

Evenly spread 1 tbsp of coriander chutney on the first slice of bread. Top it with another slice and spread 1 tbsp of tomato chutney on it. Finally top it with another slice of bread. Gently press it down and then cut into quarters.

Serve for a picnic or a snack for kids or with tea.