Indian Green Chutney Sandwich Recipes

SANDWICH CHUTNEY RECIPE

Steps:

• 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.

GREEN CHUTNEY RECIPE

Steps:

• Pluck mint and coriander leaves. You can keep the tender stalks of coriander.
• Rinse them well in lot of water a few times.
• I spray some vinegar and leave for about 10 minutes.
• Then rinse well. Drain them well in a colander.
• Add all the ingredients to a blender jar.
• Make a thick paste by adding 1 tbsp water at one time and blending until smooth.
• Adjust salt, lemon juice and green chili to suit your taste.
• Store this green chutney in a clean dry airtight glass jar.
• Refrigerate and use whenever needed.
• Use dry spoons to serve it.
• This green chutney keeps good for about a week in refrigerator and 1 month in freezer.

INDIAN GREEN CHUTNEY SANDWICH

Steps:

• Apply butter on all the four slices, one surface each.
• Apply the chutney on two slices on top of the butter.
• Arrange the sliced vegetables.
• Put the ketchup on top.
• Sprinkle the chat masala.
• Close the sandwiches with the buttered sides of the other two slices down.
• ** I only apply butter if I want to keep the sandwiches for a little while so that they do not get soggy. Otherwise, as you can see, its a pretty healthy sandwich.

CHUTNEY SANDWICH

Steps:

• 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.
• 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 sandwich plain with some tea or coffee.