Cilantro Peanut Chutney and a hearty potato sandwich....

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Peanuts, I read recently, are not really nuts and actually belong to the family of legumes and are related to peas, lentils and chickpeas. I was quite amazed to read that they were not really nuts, who would have thought it.Anyway, peanuts in addition to being extremely versatile and tasty also pack a nutritional punch and are a good source of monounsaturated fats that are good for heart health. They are also good sources of Vitamin E, Niacin, Folate , Protein and Manganese.

My cousin S and I look for inspiration when planning our menus by asking the other what she is making for dinner/lunch. One such conversation led to a discussion of recipes which led my cousin S to mention that she regularly uses roasted peanuts in her cilantro chutney to lend some creaminess to it. I loved the idea and have since been regularly making this chutney, slightly varying the ingredients until it has evolved into this, what I call more or less a final version of the chutney. I love how this chutney works with pretty much everything but especially love it when I used them in veggie sandwiches.

As I mentioned in my post on Potato curry with flax and quinoa, this time I used the curry as a filling and this chutney as a spread to further flavor my sandwich. Needless to say the sandwich was such an enjoyable and fantastic treat for lunch that I am looking forward to making this combination soon again...





Here is a picture of the sandwich....




Click here or a printable view of this recipe

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
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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.

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