Ingredients:

• For Chutney:
• 1/2 – fresh coconut, grated
• 1 – small bunch Coriander leaves
• 5 – Green chillies
• 1.5 inch piece – Ginger
• 1 tsp – Sugar
• 1 – juice of big Lemon
• Salt to taste
• Other Ingredients:
• 14 – bread slices
• 50 g – Butter
• 1 – carrot, grated

Method:

1. Grind together coconut, coriander leaves, green chillies and ginger to a fine paste.
2. Add a little water while grinding the chutney.
3. Add salt, sugar and lemon juice. Mix well.
4. Refrigerate the chutney for 30 minutes
5. Trim the bread slices.
6. Apply chutney on 7 bread slices.
7. Apply butter on the remaining slices.
8. Place the two bread slices together and cut diagonally into two halves.
9. Sprinkle some grated carrot on top of the sandwiches and serve.

Recipe courtesy of Anita Raheja