Dhaniya chutney - sandwich style

This is a different flavor to the usual Corriander chutney/Cilantro dip. This was the version that my mom used to make for sandwiches and I loved them as it gave a completely different taste to sandwiches.
We are planning a road trip for the Independence day week end and I thought it would be a good idea to pack a few sandwiches for the drive(being vegetarians we hardly find anything to eat on travel)




Here's the list of ingredients:
Cilantro - 1 medium bunch
Onion - 1 small,chopped
Bell peppers - 1/2 medium,chopped(Optional)
Green chillies/jalapeno peppers - to taste
ginger garlic paste - 1 spoon
sugar - 1 spoon(Yes,sugar!!!)
Lemon juice - to taste/1 Tbsp
Salt - to taste
Cooking oil - 1 spoon

There are two ways to make this chutney: One is by sauteeing the onion and bell peppers in a spoon of oil and then, on coolong,blending it together with the other ingredients; the other is to add all the ingredients in the blender. I used the first method.

In a skillet, add cooking oil for the saute and add onion pieces followed by bell peppers. Give it couple of minutes and switch off. allow it to cool.
In a blender jar, add all the ingredients along with the onion and bell peppers and grind to a smooth consistency.

This recipe will make about 6-8 sandwiches and stays good for about a week in the refrigerator.

To make sandwiches:
Slice Sandwich rolls or use bread loaves. Apply this dip to one side and stuff the rolls with veggies of your choice. I add grated carrots, sliced cucumbers,sliced tomatoes, few pieces of olives. Yum! I'm already drooling . You could also add mustard sauce/tomato ketchup/mayonnaise or pickle to other other side of the sandwich.