Carrot And Cabbage Open Toast
Chutney
Ingredients
2 cups
Green coriander
(chopped)
1 cup
Green peas
(boiled)
3
Green chilies
(chopped, or to taste)
1 Tbsp
Ginger
(chopped)
4 cloves
Garlic
(chopped)
½ tsp
Salt
(or to taste)
¼ tsp
Sugar
2 tsps
Lemon juice
1 Tbsp
Water
Instructions
1
Combine all the ingredients and blend to a smooth paste.
2
Empty into a container.
Ingredients
6 slices
Bread
1 cup
Cabbage
(finely grated)
1 cup
Carrots
(grated)
½ cup
Chutney
(or to taste)
¼ tsp
Salt
(or to taste)
Oil
(for cooking)
Instructions
1
Combine cabbage, carrots, chutney and salt.
2
Spread mixture equally on slices of bread, press with a spatula to stick well.
3
Heat and grease a non-stick frypan, on medium.
4
Place the prepared bread slice, facing down.
5
Drizzle little oil around the edges, let brown a little then flip and toast the other side.
6
Repeat with the remaining slices.
7
Cut and serve.