Step 1

Prepare the chutney first. Blend all the ingredients mentioned under the list 'for chutney' in a grinder or small blender.

Step 2

Add very little water. The chutney has to be of thick or slightly thick consistency.

Step 3

Keep the chutney aside.

Step 4

Steam or boil the potatoes and beetroot. You can cook these veggies in a pressure cooker or instant pot adding water as needed.

Step 5

Once cooled, peel them and slice them thinly. Set aside.

Step 6

Rinse and peel the onions and cucumber. Slice them thinly into round slices.

Step 7

Rinse and remove the seeds from the capsicum. Slice it thinly. Also slice the tomatoes thinly. Keep the sliced veggies aside. Grate the cheese and set aside.

Step 8

Slice the edges of the bread if you prefer. Spread butter evenly on all the slices. Make sure the butter covers the entire of bread. A generous coating of butter does not allow the bread to become soggy, when you apply the chutney.

Step 9

Spread the mint-coriander chutney on all the bread slices.

Step 10

Place the onion, tomato, potato and capsicum slices. Sprinkle a pinch of chaat masala or sandwich masala evenly on them. Also sprinkle a pinch of black salt evenly.

Step 11

Now top with grated cheese.

Step 12

Cover the sandwiches with the remaining bread slices and place in a preheated toaster or grill.

Step 13

Toast for 2 to 3 minutes or till the bread gets toasted well and is cripsy and golden. Toast the remaining sandwiches in the same way.You could also simply make the sandwiches and enjoy them without toasting or grilling.

Step 14

Spread some butter on top of the hot sandwiches and serve Veg Cheese Sandwich hot with the remaining chutney and tomato ketchup.