Chutney sandwich recipe with step by step photos – easy and quick to prepare chutney sandwich for breakfast or as a quick snack.
Sharing a recipe that is a family favorite. The recipe is from one of my mom’s friend and she would make these amazing chutney sandwiches. That’s how the recipe was passed on to us and became a family favorite.
These sandwiches make for a good starter option at parties. They also make for a tiffin box snack or picnic food. Fresh coriander leaves and coconut are the star ingredients of this four-ingredient chutney recipe. These sandwiches are not spicy. We also add sugar which gives it a nice sweet taste. The green chutney recipe is also a no onion and no garlic recipe.
The coriander coconut chutney added to the sandwiches also goes well with pakora, khaman dhokla, khandvi and aloo tikki. For this recipe, you can use any bread like whole wheat bread, brown bread or white bread.
These chutney sandwiches are best served plain or with tea or coffee.
How to make chutney sandwich
Preparing chutney
1. Take 1 cup tightly packed coriander leaves (roughly chopped), ¼ cup grated coconut, 1 green chili (chopped) in a grinder jar.
2. Add ½ tsp sugar and ¼ tsp salt. You can also add salt as per your taste.
3. Add 4 tbsp water and grind to a smooth chutney.
4. Take the chutney in a bowl and keep aside.
5. 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.
6. Now spread the chutney on the slices.
7. usually I spread the coriander coconut chutney on both slices. But if you want, then you can spread the chutney on only one slice.
8. Bring together the bread slices to form a sandwich.
9. Slice the sandwich.
10. Serve the chutney sandwich plain with some tea or coffee.
More Sandwich recipes
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Chutney Sandwich
Ingredients
for the chutney
- 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
other ingredients
- 12 to 15 bread slices - white or brown or whole wheat or multi grain bread
- butter as required
Instructions
preparing chutney for sandwich
- 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.
making chutney sandwich
- 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.
My mom made these for me all through my school years. They were my favorite! She would make a red chutney and tier them to make Indian Flag sandwiches. Those were a hit! My question is, can I sub dried coconut and coconut milk if I can’t find fresh?
thank you Megha. you can make red chutney and have a tri coloured sandwiches. you can easily use dried coconut instead of fresh.