Sandwich Chutney Recipe (4 Ingredients)
Sandwich Chutney is a vibrant chutney, used as a spread to enhance Mumbai style sandwiches or any other type of sandwich. Made with fresh coriander, green chillies, chaat masala, lemon juice, salt and water, it blends into a smooth green spread or dip that is zesty, herby and refreshing. Quick to make, naturally vegan and gluten-free, this chutney is a go-to for sandwiches and adds that street-style touch of flavor in every bite.
About this Sandwich Chutney Recipe
Sandwich chutney is a fresh and flavorful condiment made to enhance the taste of sandwiches. It is versatile, quick to prepare, and gives a tangy, spicy lift compared to regular spreads like mayonnaise or mustard.
The base ingredients are coriander leaves, green chillies, lemon juice, salt, and water. Chaat masala adds extra zing. Sometimes mint leaves are also added. Just blend everything, and in less than 10 minutes, you have a bright green sandwich chutney ready.
I usually make small batches and refrigerate for 1 to 2 days, as it doesn’t stay fresh beyond that. Personally, I keep lemon juice minimal since too much makes the chutney sour for sandwiches.
This chutney is perfect for sandwiches like a simple Bombay Sandwich or any veggie sandwich. It also pairs well with fried snacks like Onion Pakoda and Batata Vada; street style snacks like veggie wraps, Kathi Roll, and Khaman Dhokla.
You can also serve it as a dip with tandoori starters, grilled snacks, or Aloo Tikki. In chaats, it enhances the flavors of Ragda Patties, Sev Puri, Bhel Puri, and Samosa Chaat, etc.
For chaats, I make another variation of Green Chutney For Chaat Snacks which is spicier and tangier. That one is my go-to for most chaat recipes.
Step-by-Step Sandwich Chutney
1. Take 1 cup rinsed and tightly packed coriander leaves, ½ teaspoon chaat masala powder, 2 green chilies and salt as per taste in a chutney grinder jar.
I usually add 3 green chilies, as we prefer a bit spicy chutney in the sandwiches.
To rinse coriander leaves, you can place them in a colander or strainer. Rinse them very well in running water.
2. Grind the ingredients till smooth. No need to add water. But if you cannot grind, then add 1 or 2 teaspoons water.
I did not add water as there was enough moisture after rinsing the coriander leaves that helped the ingredients grind to a smooth and fine chutney.
3. Remove the chutney in a bowl.
4. Cover and keep the Sandwich Chutney aside if you are making sandwiches immediately or refrigerate. You can also store the chutney in a small air-tight jar and refrigerate it.
Serving Suggestions
- Spread it on Mumbai style veg sandwiches or any cold sandwich.
- Use as a dip with pakora, bhajiya, vada, fritters, or even dhokla.
- Add it to wraps and rolls for a fresh, tangy kick.
- Mix with yogurt or curd to make a quick chutney dip for tandoori snacks.
- Great for chaats like dahi puri, matar chaat, papdi chaat and aloo chaat.
Storage Suggestions
- Store the chutney in a clean airtight jar in the refrigerator.
- Best used within 1 to 2 days as the freshness and bright green color fade with time.
- Avoid freezing, as it alters the texture and flavor.
- Make in small batches so you always enjoy it fresh.
Expert Tips
- Rinse the coriander leaves well before using. Place them in a colander or strainer and wash under running water.
- For a creamier texture, you can add 1 to 2 teaspoons of roasted chana dal, though I usually skip it as I don’t prefer its taste in a fresh herby chutney.
- This is a Jain style chutney made without adding onions, garlic and ginger. But feel free to add these aromatics, if you like.
- You could also add some mint leaves. Just keep the ratio balanced so that mint doesn’t overpower the flavors of the coriander leaves.
- Use only a little water while grinding. Too much water will dilute the flavors and also make the bread soggy when the chutney is spread.
- Adjust the green chilies to your taste.
- Store the chutney in an airtight jar in the refrigerator and use within 1 to 2 days.
FAQs
What types of sandwiches can I make with Sandwich Chutney?
This Sandwich Chutney pairs well with vegetable sandwiches, grilled cheese sandwiches, paneer sandwiches, or even as a flavorful spread for wraps and rolls. Its versatility allows for creative pairings with different sandwich ingredients.
How is Sandwich Chutney different from regular condiments?
Sandwich Chutney offers a more vibrant and herbaceous flavor compared to traditional condiments like mayonnaise or mustard. It adds a unique twist to sandwiches, wraps, rolls or even as a dipping sauce.
Can this chutney be made in advance?
Yes, you can prepare sandwich chutney in advance and store it in the refrigerator for a few days. It stays fresh and is handy for quick sandwich making. The flavor is best in the first couple of days, so make small batches and use them up quickly.
Is Sandwich Chutney spicy?
The spiciness of this green chutney for sandwich can be adjusted based on personal preferences. The inclusion of green chilies contributes to its heat, and the quantity can be modified to suit individual spice tolerance.
Can I freeze this chutney?
It is not advisable to freeze sandwich chutney as it changes the texture and flavor. The fresh, herby taste is lost after thawing. It is best to make small batches and refrigerate, using it within 1 to 2 days.
How do I keep the chutney green?
Use fresh coriander leaves and avoid adding too much water. A few drops of lemon juice also help retain the color. Store the chutney in an airtight jar in the refrigerator.
Step by Step Photo Guide Above
Sandwich Chutney Recipe (4 Ingredients)
Ingredients
- 1 cup coriander leaves – tightly packed
- ½ teaspoon Chaat Masala Powder or add as required
- 1 to 2 green chillies (hari mirch) or 1 teaspoon, chopped
- 2 to 3 drops lemon juice – optional
- 1 or 2 teaspoon water for grinding, optional
- salt as required
Instructions
- Firstly rinse the coriander leaves very well in water. You can place them in a colander or strainer and also rinse.
- Take the coriander leaves, chaat masala powder and chopped 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 fine and smooth. No need to add water. But if you cannot grind, then add 1 or 2 teaspoons 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 in an air-tight container.
- Refrigerate in a covered air-tight container and consume within 1 to 2 days. Do not freeze as the flavor and texture changes.
Notes
- Avoid adding too much water while grinding chutney. If the chutney becomes thin, the flavors get diluted and also the bread slices become soggy after spreading the chutney on them.
- Green chillies can be added less or more as per your requirements.
- This chutney is made in Jain style without onion, garlic or ginger. You can add them if you like.
- The approximate nutrition info is for a bowl of chutney.
Nutrition
Sandwich Chutney recipe from the archives was first published on October 2016.
Hi. I am following your blog since long and it is helping me a lot.
I have tried this chutney but in my mixer-grinder, it never comes together to for consistency of chutney. I don’t know where i am wrong. Can you suggest some solution for it?
thanks. try adding some more water while grinding so that the ingredients are ground easily. if the problem is still there, then the grinding blade needs to be changed or a more powerful mixer-grinder with higher wattage can be purchased.
colour of chutney changes v quick y so how can I avoid tht
just add 1/4 to 1/2 teaspoon of lemon juice in the chutney. the green color will not darken.