Sandwich Chutney is a fresh and tasty green spread made using coriander, mint and coconut. It is mostly used in sandwiches, chaat and can be used as a side for many snacks. This chutney is very easy to prepare and can be made in few minutes without much effort. It does not need any cooking which makes it more easy.
The taste is fresh, little spicy and slightly tangy. Coconut gives mild sweetness and also balances the sharp taste of mint. This chutney makes even plain bread or toast taste good. I feel it adds a refreshing taste to simple sandwiches. It helps save time during mornings.
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About Sandwich Chutney
Sandwich Chutney is a popular green chutney used mainly in Indian street style sandwiches. It is little different from regular green chutney because coconut is added here. Coconut makes the chutney thick and smooth which is perfect for spreading. This texture makes sandwich taste more better.
This recipe has a thick but still smooth texture. You can add water little by little, if it becomes too watery then it will soak the bread and make it soggy. Mint and coriander gives a nice green color and fresh kind of smell. That fresh aroma comes out while grinding itself. You can also use this in chapati or kati roll.
This chutney is very flexible and can be used in many ways. You can spread it on bread, use it in chaat or even serve with cutlets. Lemon juice adds light tang and keeps the chutney fresh for some time. Sugar is added just little to balance all flavors. It does not make chutney sweet at all.
I usually make this chutney fresh and store it in fridge for busy days. This is one chutney I make very often at home. Sometimes I make it even twice in a week.
Sandwich Chutney Ingredients
- Coriander leaves - I have used for main flavor and green color. It gives freshness to the chutney.
- Mint leaves - I added for cooling taste and strong aroma. It makes the chutney fresh. You can reduce mint if you don't like strong flavor.
- Grated coconut - I have used for thickness and mild sweetness. Frozen coconut also works fine if fresh is not there.
- Green chilli - I used one long variety for spice. It adds heat but not too much. You can just add more or less as per taste.
- Sugar - I added little to balance spice and tang. It does not make chutney sweet. You can skip if you want.
- Lemon juice - I used for slight tang and freshness. It also keeps the green color. You can use vinegar also.
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How to make Sandwich Chutney Step by Step
1.Clean coriander and mint leaves, rinse it with water at least for 2 times, Set aside. In a mixer jar, add coriander leaves, mint leaves, coconut, green chilli.
2.Add lemon juice, then add salt
3.Then add sugar and little water and grind it s fine paste to a spreadable consistency.
Serve with bread sandwiches.
Expert Tips
- Water control - I always add water little by little while grinding. Try not to add more at once or chutney will become watery.
- Grinding texture - I grind it to smooth paste so it spreads easily on bread. If it is coarse, spreading will be tough.
- Fresh leaves - I usually use fresh coriander and mint leaves. Old leaves may give bitter taste sometimes.
- Spice balance - I adjust green chilli based on who is eating at home. For kids I add less.
- Storage - I store the chutney in clean airtight container. Since coconut is added, I finish it within one or two days.
Serving and Storage
This is used for sandwiches, toast, cutlets and chaat items. Serve it fresh for best taste. Store leftover chutney in fridge and use within one or two days only. Do not keep outside for long time.
FAQS
1.Can I skip coconut?
You can skip it, but chutney will be thin and taste little different.
2.How long can I store?
It stays good for one or two days in fridge.
3.Can I use this chutney for chaat?
Yes it works very well for chaat and snacks.
4.Is sugar needed in this chutney?
It is added just to balance taste, you can skip.
5.Can kids eat this chutney?
Yes kids can eat, just reduce green chilli.
If you have any more questions about this Sandwich Chutney Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
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📖 Recipe Card
Sandwich Chutney Recipe
Ingredients
- 1 cup loosely packed coriander leaves
- ¼ cup loosely packed mint leaves
- ¼ cup loosely packed coconut grated
- 1 no green chilli long variety
- ¼ teaspoon sugar
- salt to taste
- 1 teaspoon lemon juice
- 2 to 3 tablespoon water
Instructions
- Clean coriander and mint leaves, rinse it with water at least for 2 times, set aside.
- In a mixer jar, add coriander leaves, mint leaves, coconut, green chilli.
- Add lemon juice, then add salt.
- Then add sugar and little water and grind it to a fine paste of spreadable consistency. Sandwich Chutney ready!
Notes
- Water control - I always add water little by little while grinding. Try not to add more at once or chutney will become watery.
- Grinding texture - I grind it to smooth paste so it spreads easily on bread. If it is coarse, spreading will be tough.
- Fresh leaves - I usually use fresh coriander and mint leaves. Old leaves may give bitter taste sometimes.
- Spice balance - I adjust green chilli based on who is eating at home. For kids I add less.
- Storage - I store the chutney in clean airtight container. Since coconut is added, I finish it within one or two days.
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