Green Chutney Sandwich

Every 2 weeks or so when I buy fresh cilantro and mint, I make a small batch (abt 1/2 cup) of green chutney. It comes in very handy for quickly putting together my daughter's lunch box in the morning and she loves her Green Chutney Sandwich. I usually use whole grain or whole wheat bread, remove the crust - her preference, slather one side with the green chutney, the other side with some butter and put some slices of boiled, peeled potato or cucumber. Thats it, lunch box gets ready in a jiffy.

Here's how I make the Green Chutney:

Blend together 1 cup chopped cilantro, 1/2 cup mint leaves, 1/2 a serrano pepper (or to taste), salt to taste, pinch of sugar, 1 tsp lemon juice and 1 to 2 tsp roasted ground peanuts (optional) with just 1 or 2 tbsp of water. This chutney can be stored in an airtight box in the refrigerator for 1 week.

Here's my Green Chutney Sandwich with some more veggies (onions, cucumber, tomato and potato) and sprinkled with fresh ground black pepper.