Ingredients:

• 6 – whole-wheat sandwich bread slices
• 2 tbsp – table butter, softened
• 2 tbsp – Peanut chutney (refer chutneys)
• 1 tsp – Coriander leaves finely chopped
• 1 – sprig Mint leaves finely chopped
• 1 – red or green capsicum, deseeded and finely chopped
• 1 tsp – Butter for cooking

Method:

1. Crumble chutney in a bowl, to break any lumps present.
2. Add butter, beat it well, blend it together.
3. Apply this butter liberally on one side of 3 slices of bread.
4. Sprinkle 1/3 of capsicum, mint, coriander, over each slice.
5. Apply remaining butter on one side of the remaining 3 slices.
6. Place butter side down, over prepared slices.
7. Press gently together, heat heavy skillet with flat bottom.
8. Place one sandwich on skillet, brushing a little plain butter on both sides.
9. Toast till golden and crisp.
10. Cut into triangles, serve hot with green chutney or tomato ketchup.

Recipe courtesy of Saroj Kering