Ayurvedic chutney sandwich spread for a summer lunch

Ayurvedic sandwich spread for hot, dry summer days

By Anisha Sharma, March 25, 2016

This summer sandwich spread is an age old Ayurvedic recipe from kitchens of India (Uttar Pradesh, Bihar, West Bengal, Assam, in particular). As the unripe mangoes start finding there way to the market, this yummy chutney too becomes a lunch staple. The cooling onion, unripe mango, sprig of mint and green chilly is blended with a touch of mustard oil and salt to beat the hot dry summer.

Prep Time: 5 minutes, Cook Time: 2 minutes, Yield: 1 bowl

Ingredients:

1 Unripe mango, peeled and diced
1 Onion, peeled and diced
Half a deseeded green chilly
A few mint leaves
Salt to taste and a little water if needed to liquidise the chutney

Instructions:

Blend all the ingredients in a food processor till smooth in consistency. Serve with a traditional Indian lunch, pulao, any other rice dish, or keep as a dip with nachos, or spread on sandwich.

Anisha