2 small Indian green chiles or serrano chiles, finely chopped
1 cup plain low-fat Greek yogurt
½ cup finely chopped cilantro
½ tsp. freshly ground black pepper
Pinch of red chili powder
Kosher salt
12 large slices sourdough bread
Oil
For the Cilantro Chutney:
1 large bunch cilantro, stems and leaves coarsely chopped
1 small Indian green chile or serrano chile, coarsely chopped
2 Tbsp. (or more) fresh lime juice
¼ tsp. sugar
Kosher salt, to taste
Instructions:
Mix all chutney ingredients in blender and blend until smooth. Add water as needed to blend.
Mix onion, chiles, cilantro, yogurt, salt and pepper in a mixing bowl. Spread mixture evenly over 6 slices of bread.
Heat 1 tsp. olive oil in a large skillet over medium heat until shimmering. Reduce heat to low and cook 2 sandwiches until undersides are crisp and golden brown, about 3 minutes. Turn, add another 1 tsp. olive oil to skillet, and cook until the second side is crisp and golden brown, about 3 minutes. Transfer sandwiches to a platter or plates; repeat with remaining sandwiches.