chutney sandwich recipe with step by step photos – easy and quick to prepare chutney sandwiches for breakfast or as a quick snack.
sharing a recipe which is a family favorite. the recipe is from one of my mom’s friend and she would make these amazing chutney sandwiches. thats 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 pakoras, 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.
if you are looking for more sandwich recipes then do check:
chutney sandwich recipe
ingredients (1 cup = 250 ml)
for the chutney
- 1 cup tightly packed coriander leaves (dhania patta) - chopped
- ¼ cup grated coconut
- 1 green chili (hari mirch)
- 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
how to make chutney sandwich recipe
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 sandwiches plain with some tea or coffee.
recipe notes
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how to make chutney sandwich
preparing chutney for sandwich
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.
making chutney sandwich
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 chutney sandwiches.
10. serve the chutney sandwiches 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.
Delicious
Really thanx for search a wonderful recipes
welcome pranita.
Thank you for the simple and useful recipe.
I am beginner at cooking and get worried when I see proportions.
So what do you mean when you say 1 cup coriander and 1/4 cup coconut? How much quantity is that? Will I go wrong if I get the proportions wrong?
thanks bharath. 1 cup coriander is about 1 very small bunch of coriander leaves. and 1/4 coconut is about 4 to 5 tbsp of grated coconut. balance is essential in any recipe. if the proportions go wrong, then the final dish can also go wrong.
Hi Dassana & Amit, thank u for this beautiful website! I’ve tried a few (not all have been a success) and I keep checking to see if there are new recipes. With this recipe, if I had to make the chutney and store it for a few days, can i keep it in an air tight container in the fridge? Will it last a couple of days?
thanks mel. since coconut is used, this chutney won’t taste fresh for long. use it within a day, after keeping in the refrigerator.
Dear Dassana
I want to use it for paani puri and Bhel puri will this work. Thanks for this recipe.
yes this chutney will work. for pani puri, in this chutney you will need to add water to make a thin consistency. for behl puri, you can use as it is. but also accompany sweet tamarind chutney with both pani puri and bhel puri. there is a recipe for pani of the pani puri which i make often with pani puri. here’s the link – https://www.vegrecipesofindia.com/pani-puri-recipe-mumbai-pani-puri-recipe/