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Peanut Chutney Spiced Cucumber Sandwiches
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Peanut Chutney Spiced Cucumber Sandwiches: A Bold Twist on Classic Tea Sandwiches

When you think of cucumber sandwiches, your mind probably jumps to delicate English tea sandwiches with butter and cream cheese.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Appetizer
Servings: 4

Ingredients

  • For the Peanut Chutney Powder:
  • 1/4 cup raw unsalted peanuts
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 2-3 garlic cloves whole, with skin
  • 3-4 dried red chilies
  • For the Yogurt Spread:
  • 1 cup Greek yogurt
  • 2-3 tablespoons peanut chutney powder from above
  • 3/4 teaspoon salt
  • 2-3 tablespoons fresh cilantro chopped
  • For the Cucumbers:
  • 1-2 cucumbers English or Persian, peeled and thinly sliced
  • Chaat masala for sprinkling
  • For Assembly:
  • 8-10 slices bread white or whole wheat

Instructions

  • Make the Peanut Chutney Powder:
  • Heat dry skillet or pan over medium heat
  • Add raw peanuts and dry roast, stirring frequently, for 3-4 minutes until fragrant and lightly golden
  • Transfer roasted peanuts to a plate
  • In same dry pan, add cumin seeds, coriander seeds, whole garlic cloves (with skin), and dried red chilies
  • Dry roast over medium heat, stirring constantly, for 2-3 minutes until aromatic
  • Garlic should soften and develop dark spots; chilies should darken slightly
  • Remove from heat and let cool for few minutes
  • Peel roasted garlic cloves once cool enough to handle
  • Transfer all roasted ingredients to spice grinder, coffee grinder, or small food processor
  • Grind to fine powder with no large chunks remaining
  • Set aside peanut chutney powder
  • Prepare the Cucumbers:
  • Wash cucumbers and peel if using regular cucumbers with thick skin (English or Persian can be left unpeeled)
  • Slice cucumbers thinly (about 1/8 inch thick) using sharp knife or mandoline
  • Arrange cucumber slices on plate or cutting board
  • Sprinkle generously with chaat masala to season every slice
  • Set aside
  • Make the Yogurt Spread:
  • In medium bowl, combine 1 cup Greek yogurt
  • Add 2 tablespoons peanut chutney powder and stir thoroughly
  • Taste and add more chutney powder if desired for stronger flavor
  • Add 3/4 teaspoon salt and mix well
  • Add 2-3 tablespoons chopped fresh cilantro
  • Stir everything together until well combined
  • Taste and adjust seasoning if needed
  • Assemble the Sandwiches:
  • If desired, trim crusts off bread slices using sharp serrated knife
  • Spread generous layer of peanut chutney yogurt mixture on one slice of bread
  • Arrange chaat masala-seasoned cucumber slices on top of spread, overlapping slightly to cover entire surface
  • Spread another layer of yogurt mixture on second slice of bread
  • Place second slice spread-side down on top of cucumbers
  • Press down gently to help everything adhere
  • Cut sandwich in half diagonally, into triangles, or into finger sandwiches
  • Repeat with remaining ingredients
  • Serve:
  • Arrange sandwiches on serving platter
  • Garnish with extra cilantro leaves if desired
  • Serve fresh within 1-2 hours of assembly
  • Storage Tips:
  • Peanut chutney powder stores in airtight container at room temperature for up to 1 month
  • Yogurt spread keeps refrigerated for up to 3 days
  • Assemble sandwiches just before serving for best texture