Best Indian Green Chutney Sandwich Recipes

sandwich chutney recipe image

Provided by Dassana Amit

Time 10m

Number Of Ingredients 6

1 cup tightly packed coriander leaves ((dhania patta))
½ teaspoon chaat masala powder (or add as required)
1 to 2 green chilies ((hari mirch))
a few drops of lemon juice ((optional))
1 or 2 teaspoon of water (for grinding (optional))
salt as required

Steps:

Firstly rinse 1 cup tightly packed coriander leaves very well in water. You can place them in a colander or strainer and also rinse.
Take the coriander leaves, 1/2 tsp chaat masala powder and 2 green chilies in a chutney grinder jar. I usually add 3 green chilies as we prefer a bit spicy chutney in the sandwiches.
Grind the chutney ingredients till smooth. No need to add water. But if you cannot grind, then add 1 or 2 teaspoon of water. I did not add water as there was enough moisture after rinsing the coriander leaves to help them grind to a smooth chutney.
Remove the sandwich chutney in a bowl. Cover and keep the sandwich chutney aside if you are making sandwiches immediately or refrigerate.

Nutrition Facts : Calories 20 kcal, Carbohydrate 4 g, Sodium 2482 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

Chutney Sandwich image

Provided by Dassana Amit

Time 15m

Number Of Ingredients 8

1 cup tightly packed coriander leaves ((cilantro leaves) - chopped)
¼ cup grated coconut
1 green chili
½ teaspoon sugar (or as required)
4 to 5 tablespoon water (for grinding)
¼ teaspoon salt (or add as required)
12 to 15 bread slices (- white or brown or whole wheat or multi grain bread)
butter as required

Steps:

Rinse the 1 cup tightly packed coriander leaves and then roughly chop them. Also rinse and chop the green chilies.
Take the chopped coriander leaves, ¼ cup grated coconut, 1 green chili & 1/2 tsp sugar in a grinder jar.
Add 4 tbsp water and grind to a smooth chutney.
Take the chutney in a bowl and keep aside.
Spread butter evenly on bread slices. If packing the sandwiches for tiffin box or picnics, then spread a generous amount of butter, so that the bread does not become soggy.
If you want you can slice the edges. Since I was using homemade white bread, the edges were soft and not stiff like the store brought bread. Hence I did not slice the edges.
Now spread the chutney on the slices.
Usually I spread the coriander coconut chutney on both slices. But if you want, then you can spread the chutney on only one slice.
Bring together the bread slices to form a sandwich.
Slice & serve the chutney sandwich plain with some tea or coffee.

Indian Green Chutney Sandwich image

Provided by Sana7149

Time 20m

Yield 2 sandwiches, 2 serving(s)

Number Of Ingredients 11

Steps:

Apply butter on all the four slices, one surface each.
Apply the chutney on two slices on top of the butter.
Arrange the sliced vegetables.
Put the ketchup on top.
Sprinkle the chat masala.
Close the sandwiches with the buttered sides of the other two slices down.
** I only apply butter if I want to keep the sandwiches for a little while so that they do not get soggy. Otherwise, as you can see, its a pretty healthy sandwich.