Green chutney recipe for preparing Mumbai style sandwiches.
Servings: 1small bowl
Author: Dassana Amit
1cuptightly packed coriander leaves(dhania patta)
½teaspoonchaat masala powderor add as required
1 to 2green chilies(hari mirch)
a few drops of lemon juice(optional)
1 or 2teaspoonof waterfor grinding (optional)
salt as required
Firstly rinse 1 cup tightly packed coriander leaves very well in water. You can place them in a colander or strainer and also rinse.
Take the coriander leaves, 1/2 tsp chaat masala powder and 2 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 teaspoon 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 chilies can be added less or more as per your requirements.
This rough nutrition info is for a bowl of chutney:
sandwich chutney recipe
Amount Per Serving
% Daily Value*
Vitamin A 1080IU22%
Vitamin C 9.7mg12%
* Percent Daily Values are based on a 2000 calorie diet.