Chettinad Chutney Toast

Toast goes Chettinad. This is my friend Mahalakshmi’s recipe

Chettinad Chutney Toast


Bread slices 10

Butter 8 tsp

Potatoes 2

Mint ½ cup

Coriander 1 cup

Chillies 4

Fennel seeds 1tsp

Salt to taste


Boil and mash potatoes.

Grind together – mint, coriander and chillies.

Dry roast fennel seeds (saunf) and powder.

Heat oil, add fennel powder and chutney. Fry for 1 minute.

Add potatoes and mix well. Take off heat.

Butter bread slices and spread a layer of potato mix.

Brush the tops with 1 tsp of butter for a golden toast.

Toast in a toaster and serve hot.


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