Got the ingredients for a delish green chutney and some bread slices at home? How about you bring them together and make this super simple, easy, quick and tasty Chutney Sandwich! This is one of those recipes which really does get done within minutes. Not just makes for a great snack, but also a refreshing and yum breakfast too. This is also a no onion, no garlic recipe and is an apt snack for your picnics and tiffin boxes as well.
About Chutney Sandwich
This Chutney Sandwich is a preparation that is definitely a family favorite. The recipe is from one of my mother’s friends who would regularly make these amazing sandwiches slathered with this special coconuty green chutney in them. I’m glad she passed on her recipe to my mom, and she to me.
Fresh coriander leaves and coconut are the star ingredients in the no onion, no garlic chutney recipe used for this Chutney Sandwich. It is not that spicy too.
Thus, even the sandwiches are super low on heat and a good choice for kids too. I also add some sugar to the chutney, which gives it a slight sweet taste and balances the spice from the green chili.
This coriander-coconut chutney added to the sandwiches also goes well with Onion Pakoda, Khaman Dhokla, Khandvi and Aloo Tikki. For this Chutney Sandwich recipe, you can use any bread of your choice like whole wheat, white or brown.
Once the chutney is ready, you just need to spread butter on the bread slices, top with a generous slather of the prepared chutney, make them into sandwiches, cut into pieces and just enjoy. It is really as simple as that. Best served plain or even with tea of coffee.
How to make Chutney Sandwich
1. Take 1 cup roughly chopped tightly packed coriander leaves, ¼ cup grated fresh coconut and 1 chopped green chili in a grinder jar.
2. Add ½ teaspoon sugar and ¼ teaspoon salt. You can also add salt as per your taste.
3. Add 3 to 4 tablespoons water and grind to a smooth and fine consistency.
4. Take the chutney in a bowl and keep aside.
Make Chutney Sandwich
5. Spread butter evenly on bread slices. If packing the sandwiches for tiffin box or picnics, 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.
You can opt to spread the bread with either salted butter or unsalted butter.
6. Now, spread the prepared chutney on the slices.
7. Usually, I spread the chutney on both slices. But if you want, you can spread the chutney on only one slice.
8. Bring together the bread slices to form a sandwich.
9. Slice the sandwich into pieces.
10. Serve Chutney Sandwich plain or with some tea or coffee.
- If you want to make spicier sandwiches, then increase the number of green chilies in the chutney.
- Fresh grated coconut gives the best flavor in the chutney. In case you don’t have it, you can add desiccated coconut too.
- Use either white bread, brown bread or whole wheat bread to make these sandwiches. The choice is completely yours. You can remove the edges of the bread slices too while making the sandwiches.
- If you want to pack these sandwiches in tiffin or for picnics, then spread a generous quantity of butter on bread slices. This will prevent the bread from turning dry.
- You can easily double or triple this recipe.
More Sandwich Recipes To Try!
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for the chutney
- 1 cup coriander leaves (cilantro), tightly packed – chopped
- ¼ cup fresh grated coconut
- 1 green chili or ½ teaspoon chopped green chillies
- ½ teaspoon sugar or add as required
- ¼ teaspoon salt or add as required
- 3 to 4 tablespoons water for grinding the ingredients
- 12 to 15 bread slices – white or brown or whole wheat or multi grain bread
- Butter as required
- 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, grated coconut, chopped green chilies and sugar in a grinder jar.
- Add 3 to 4 tablespoons water and grind to a fine and smooth consistency.
- Take the chutney in a bowl and set 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 prefer you can slice the edges of the bread.
- Spread the chutney on the bread slices.
- Usually I spread the coriander coconut chutney on both the bread slices. But if you want, then you can spread the chutney on only one side of the bread.
- Bring together the bread slices to form a sandwich.
- Cut into triangles or squares and serve Chutney Sandwich as is with some chai or coffee.
- For a spicer chutney sandwich add more green chilies.
- If you prefer a more sweeter taste in the chutney add a bit more of the sugar.
- A variation is to make the chutney with both coriander leaves and mint leaves.
- The recipe can be doubled or tripled to make for potlucks or small parties.
Nutrition Info (Approximate Values)
This Chutney Sandwich recipe post from the archives, first published in February 2015 has been republished and updated on 20 October 2022.
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.
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