From my couple of previous posts like Roti Upma or Boiled Green Gram Salad, you must have gauged the fact that like many other fellow countrymen and women, I have also included ingredients as well as dishes in my regular menu that are not confined to my own traditional cuisine. And if this is true, then this fact should also not boggle anyone, that among the dishes that I have embraced after I took charge of my own kitchen, the likes of Dosas, Idlis, Upma and some other easy and quick South Indian delicacies are the obvious inclusion.
I love to have these light South Indian breakfast dishes like, Idli, Dosa, Utthapam etc. any time during the day, and the mere thought of having them makes me smile. Yes, these dishes are amazing and come with the added benefit of health. But for me the major attraction to have these dishes are the condiments, or to be very precise the creamy Coconut Chutney.
I don’t remember when was the first time I tasted these dishes. But I do believe that ever since I tasted the Coconut Chutney, the only thing I have looked forward to when being in any South Indian restaurant, or anywhere I had the opportunity to relish traditional South Indian meals is Coconut Chutney. I never say no when the waiter offers extra Coconut Chutney. The love for this Coconut Chutney is so immense that anytime I can exchange the big bowl of Sambhar for this small bowl of Coconut Chutney. And my heart breaks ☹if my husband has one extra spoon of Coconut Chutney without sharing with me.
And this love for Chutney has allowed my food focused mind to explore options, to incorporate Coconut Chutney in more ways than the conventional ones that we are generally used to. And thus, born out of mind is the simple, quick and delicious ‘Coconut Chutney Sandwich’. Not sure which one complements whom. But this combination of bread and coconut chutney with a hint of butter goes so well, that for few moments one can actually sense the eternal heaven, when the fiery, salty and flavourful coconut granules spread across the mouth along with particles of bread. In addition to that, this light ‘Coconut Chutney Sandwich’ is comparatively easy to digest and hence would not make you uncomfortable if you increase your intake by one or two (which is quite understandable😊)
So go ahead, make the ‘Coconut Chutney Sandwich’ and thank the Almighty for all the good things in the world, including this Coconut Chutney Sandwich😊.
Recipe: Coconut Chutney Sandwich
Preparation Time: Around 18 minutes (excludes scraping coconut) Sandwich Making Time (Per Sandwich) (Includes Toasting Bread): 5 minutes Equipment Used: A pan, a turner, a knife, grinder, bowl, iron tawa or griddle
Ingredients:
- 1 fresh coconut
- 2 tablespoon chana dal
- 8-10 garlic cloves
- 0.75 inch X 0.75 inch X 1 inch ginger
- 2 green chillies
- 2 teaspoon salt
- Bread slices as per the number of sandwiches required
- Butter to be applied on bread slices
Method:
- Scrape out chunks of coconut from a fresh coconut
- Heat a pan and roast the chana dal on low flame for 3-4 minutes
- Leave the roasted chana dal aside and peel the garlic cloves and ginger
- Collect the coconut chunks in a grinder along with peeled garlic and ginger
- Add roasted chana dal and green chillies into the grinder
- Grind the ingredients to a smooth paste while adding water little by little
- Transfer the coconut paste to a bowl
- Add 2 teaspoon salt into the bowl or taste and add salt as per your preference
- Mix and spread the salt evenly with a spoon
- Heat an iron griddle
- Lower the flame and semi toast two slices of bread
- Apply butter on any one side of each bread slice
- Spread chutney on the buttered side of any one slice
- Cover the chutney with the buttered side of other bread slice to form a sandwich
- Cut the sandwich diagonally
Scrape out chunks of coconut from a fresh coconut.
Roast chana dal on low flame.
Peel the garlic cloves and ginger.
Grind the coconut chunks alongwith peeled garlic & ginger, roasted chana dal and green chillies.
Transfer the coconut paste to a bowl.
Add salt and mix and spread the salt evenly with a spoon.
Semi-toast two slices of bread.
Apply butter on any one side of each bread slice.
Spread chutney on the buttered side of any one slice.
Cover the chutney with the buttered side of other bread slice to form a sandwich.
Cut the sandwich diagonally.
Tips:
- Don’t add too much water while grinding. The paste should not be runny and should be thick enough to be easily spread on bread slices
- You can make the chutney fiery by adding more green chillies
- Remember to lower the flame while roasting chana dal and toasting bread slices
- I am sure I don’t have to tell you, what you have to do with the leftover chutney 😋
