Combine cilantro, roasted peanuts, green chilies, garlic, tamarind, chaat masla, black salt, pepper, cumin, jaggery and salt in a blender. Blend all the other ingredients until smooth. Add the ground peanuts and blend into a smooth chutney.Taste it adjust the seasoning accordingly. Store in an airtight container refrigerated.
Make the Sandwich:
Spread the green chutney generously on one side of all the murukku or bread slice. Top one slice with cucumber, tomato and onion. Sprinkle the veggies with some chaat masala. Sprinkle some sev on top of the veggies.Sprinkle some grated cheese. Close with another slice of bread with the chutney side on the veggies. Add some green chutney on top and sprinkle some sev. Slice and serve. Repeat with the remaining sandwiches.
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Notes
Make green chutney up to 2 days in advance. Store in an airtight container in the fridge.
You can also add some fresh mint leaves to the green chutney for a slightly different flavor.
I prefer using unsalted roasted peanuts in this recipe. But you can use salted ones, just adjust the amount of salt to add.
Leftover green chutney is great to serve with idli, dosa or even rice.
Omit the grated cheese if making a vegan sandwich.