Chutneys are one of my favorite condiments. I mean there’s a lot going on with the pickle scene too in Indian cuisine, but what chutneys bring to the table is versatility in their use as well. Just like this Sandwich Chutney, which is a variation of the quintessential green chutney that can be easily used as spreads in sandwiches. It is in fact what the street vendors and shops use to glamorize the flavors of a Mumbai style sandwich as well. This Green Chutney For Sandwich is not just super quick to make and bursting with flavors, but is also vegan, gluten-free and all things yum!
Table of Contents
About Sandwich Chutney
I mean what’s better than a dish that gets done in maximum 10 minutes! This is the time I’ve taken into consideration if you are prepping up the coriander leaves, roughly chopping the green chilies and cutting the lemon to get the juice into the chutney.
If you have all of this too ready, then it’s just a matter of a blitz in the grinder jar to make this lovely green Sandwich Chutney.
In addition to the above ingredients that go in this Green Chutney For Sandwich, you just need chaat masala powder, salt and water. And that’s about it! Isn’t it the best way to create something tangy and spicy in literally no time, which also has innumerable uses.
Since it is primarily a no-cook Sandwich Chutney, it is obvious that you can make use of this particular fresh coriander chutney for your cold sandwiches. Like even I prepare it at home, whenever I’m planning to make these no-fuss, super simple and scrumptious Veg Sandwich.
However, this Green Chutney For Sandwich is not just about its use in leveling up your everyday sandwiches. It can also be used to spice up things in delish wraps and rolls that you make at home.
Or have it with your crunchy, munchy pakoda, vada, bhajiya and fritters on a rainy evening. I also feel that it’ll taste supreme with the Khaman Dhokla. So, give this too, a try.
More On My Recipe
Whenever I’m planning to use this green Sandwich Chutney, I usually prepare it a day before and refrigerate. I make it in small quantities and not large, as it does not store well for many days.
Since this Green Chutney For Sandwich is made with fresh coriander leaves, it stays good refrigerated for about 4 to 5 days. After some time, the freshness is not there. So, make in small batches, keep in the refrigerator and use the chutney as and when required.
I usually use coriander leaves for this Sandwich Chutney. But when I have fresh mint leaves, I add them too in the chutney. Personally, I don’t prefer adding the lemon juice since I feel that the taste becomes slightly sour for sandwiches.
But I have added it in the recipe, just in case you want to add it. Make sure to add just a few drops of lemon juice, if you are using it in the chutney.
Apart from this specific Green Chutney For Sandwich, here’s another Green Chutney For Chaat Snacks recipe that I often make at home and especially use for chaat snacks. This quick recipe is more of a spicy and tangy green chutney.
It can again be used as a spread in sandwiches or dips with tandoori and grilled snacks, fried pakoda and aloo tikki. It is also the best way to enhance the flavors in your chaat dishes like ragda patties, sev puri, bhel puri, samosa chole chaat, etc.
How to make 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.
- Make sure to rinse the coriander leaves well before using for the chutney. You can place them in a colander or strainer and rinse under running water.
- Avoid adding too much water while grinding chutney. If the chutney becomes thin, the flavors get diluted and also the bread slices become soggy with the chutney spread on them.
- Green chilies can be added less or more, as per your requirements.
- To store this chutney, pour it in an air-tight jar and refrigerate. Make sure to consume within 4 to 5 days.
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Sandwich Chutney Recipe | Green Chutney For Sandwich
- 1 cup coriander leaves (tightly packed)
- ½ teaspoon chaat masala powder or add as required
- 1 to 2 green chilies (hari mirch) or 1 teaspoon, chopped
- 2 to 3 drops lemon juice – optional
- 1 or 2 teaspoon water for grinding, optional
- salt as required
- 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 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.
- 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.
- The approximate nutrition info is for a bowl of chutney.
Nutrition Info (Approximate Values)
This Sandwich Chutney recipe post from the archives first published in October 2016 has been republished and updated on November 2022.