Mumbai Style Indian Jain Sandwich
Vegan margarine spread or veganaise (use if chutney is extremely spicy)
Indian chutney spread - combo of green chilies, water, coriander leaves, lemon juice & sugar all grounded up finely into a paste.
Tomatoes & Cucumbers sliced
Sandwich masala - combo of salt, black pepper, crushed black salt, and some other things - you can get a container of this stuff or just mix together the aforementioned ingredients.
Toast if desired.
A fresh coriander bunch (leaves), a bunch of mint leaves Salt to taste
Green Chillies: 2
Turmeric (2 tsp.)
Mango: 1 small unripe, cut into small pieces (without seed)
Tomato: 1, sliced thin
Cucumber: 1, sliced thin
1 vegan cheese slice (if necessary)
Whole wheat Bread: 2 slices
1) Put the Mint leaves, desired amount of salt, Coriander leaves, mango pieces, Green Chillies and Turmeric with a little water inside the mixer and grind until the whole thing becomes a fine thick paste.
2) Take the bread and spread the chutney as a fine thin layer on one side of the slices of bread.
I also would add some vegan cream cheese if you’re not fond of margarine to the slices of bread before placing the chutney.
Find “Sandwich Masala” at your local Indian shop - this is a powder generally a combination of several spices with black salt, pepper and salt to add a zing to the sandwich, and to make it really perfect.You want to shake it on top of each layer of the sandwich, after the cream cheese & chutney, then a little on top of the cukes and then on top of the tomatoes. Adds a nice flavor.
Enjoy, dear veganheads!