We keep this chutney around the house as it’s useful for quick stir fries, an easy dip and even a dynamite mug of soup.
Dried red chili, 150gm, soaked
Garlic pods, 150gm
Salt, 2 tbsp
Sugar, 1 tbsp
Vinegar, white, half cup
Vegetable oil, half cup
Water as required.
Blend all the ingredients together, using the soaking water for the chilies as required to facilitate the blend.
If using for soup, straining the final liquid makes it more pleasant to drink. You’ll also need to adjust the seasoning.
The salt in this chutney is a little lower than required for a dip. This is to prevent overdoing the salt when using in stir fries that could have other salt-bearing flavors, such as soy and fish sauce.
So I thought if I’m cooking every day for Cherie’s lunch, why not begin posting? It’ll be a nice way to record the recipes plus a nice innovation comes up every so often, which is nice to share. Here’s today’s lunch for Cherie, a chickpea and chutney sandwich.
Boiled and mashed chickpeas, about 3 tablespoons
Finely chopped spring onions, about 1/2 a tablespoon
Extra virgin olive oil, half a teaspoon [optional]
Salt to taste
Chutney – your own favourite recipe
Tomatoes, finely sliced
Onions, finely sliced
Mayonnaise or butter
Mix the ingredients for the chickpea spread well. The oil is optional, though I like it for the flavours and smoothness it lends to the spread. The spring onions in the spread are for a bit of texture. This spread keeps the sandwich smooth, creamy and adds a layer of the somewhat known, given we’re using it in an application we don’t usually do. If you’ve stored the spread for a while in the fridge, it may become dehydrated. If so, just add a little extra water and mix well.
When spreading the spread and the chutney over the surface of a slice of bread, I suggest first spreading a thin layer of mayonnaise or butter first. This will prevent the moisture in the spread and the chutney from leaking to the bottom of the sandwich making it look ugly as well as making that part of the sandwich, delicate and prone to breakage. You don’t want that, do you?
Spread two slices of bread with a thin layer of butter or mayonnaise
Spread one slice with the chickpea spread and another with the green chutney
Layer some onions and tomatoes over the chickpeas
Cover with the other slice spread with chutney.
Grill and serve hot
That’s it. You could even, and you didn’t hear this from me, cut these into four, coat them in besan batter and deep fry for one very different bread pakoda, huh? ;)