May 29, 2024

Sandwich Chutney or Ultimate Green Chutney

sandwich chutney recipe | green chutney for sandwich | mint chutney for sandwich with detailed photo and video recipe. a green coloured spiced chutney or condiment recipe which is mainly used as a spread for sandwich recipes. most commonly it is also known as bombay Sandwich Chutney recipe and is mainly prepared with the combination of mint and coriander leaves with chaat masala.

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There are many ways to make green chutney. Green chutney is so versatile and it can be used anywhere with any food. Chaat and sandwiches are incomplete without this chutney. I have 2 types of green chutney recipes and sharing one of them.

And this green chutney for sandwich is one of those chutneys I always like to have on hand. Because not only is this my go-to sandwich chutney, it also makes for a good green chutney dip with things like pakoras and vadas, and recently I realized that in a pinch, this also works as an excellent base for making green masala marinades for tikkas and kababs!

Ingredients:

Fresh herbs Like Cilantro and Mint – Best to make sandwich chutney as soon as you get the fresh herbs, as it makes for the best tasting chutney. I make a bigger batch for the week, and store it for a few days in the fridge.
Quantity of Cilantro and Mint: I like to take 1 cup or handful of cilantro and 1/3 cup of mint leaves. But you can always use with 50:50 ratio.
Roasted bengal grams or peanuts: I like to use these both ingredients into my chutney but you can use one of this. This helps to make chutney thicker.
Ginger Chili: I use ginger spices as per my taste and i like little bit spicy but you can use as per your taste.
Spices: In other dry spices, I have used salt, Black salt, chaat masala and cumin seeds and little bit of sugar.
Lemon Juice: Lemon juice helps to prevent Chutney’s green vibrant color.
Chickpea flour sev: Ok this is totally optional but trust me if you will use this in your sandwich chutney, you will get amazing chutney.

How to make Sandwich Chutney?

First wash all green hurbs like cilantro and mint well and strain off excess water.
In a blender jar add peanuts, roasted bengal gram, cumin seeds, ginger chili , salt and sugar. Blend all dry ingredients first.
Add Cilantro and mint into this. Add sev and ice cubes too and grind this without adding water. Add water only if necessary.
Add lemon juice into it and transfer into airtight container and store this for a month.
You can freeze this for few months as well.

Serving Suggestion

Use this green chutney for sandwiches, as a dip for snack items, or even as a base to make green marinade for tikkas etc.

How to store green chutney for long time?

If you want the green chutney to last 2-3 days – the only thing you need to do is ensure to store it in the fridge in an air tight glass container.
If you need the green chutney to last 4-5 days – add a little bit of lemon extract to the above recipe, it will help the green chutney to last longer.
If you need the green chutney to last a few weeks to a month– always freeze this chutney. you can use ice cube tray and freeze this chutney in that. whenever you want, you can take out one or two ice cubes.

As always, I hope you found this recipe useful. If you did, please let me know your rating ⭐️ and feedback 📲 in the comments below, or simply rate the recipe right on the recipe card. I’d really appreciate it. ❤️

Sandwich Chutney or Ultimate Green Chutney

5 from 1 vote

Recipe by Shruti Naik

Servings

bowls

Prep time

minutes

Cooking time

minutes

Calories

469

kcal

Total time

minutes

Ingredients

4 cups Fresh cilantro
1 cup Fresh mint
1/4 cup peanuts
1/4 cup roasted bengal gram
1 tsp salt
1 tsp black slat
1 tsp chaat masala
1 tsp sugar
2 tbps lemon juice
2 tbsp sev
ice cubes

Directions

First wash all green hurbs like cilantro and mint well and strain off excess water.
In a blender jar add peanuts, roasted bengal gram, cumin seeds, ginger chili , salt and sugar. Blend all dry ingredients first.
Add Cilantro and mint into this. Add sev and ice cubes too and grind this without adding water. Add water only if necessary.
Add lemon juice into it and transfer into airtight container and store this for a month.
You can freeze this for few months as well.

Notes

Fresh herbs – Best to make sandwich chutney as soon as you get the fresh herbs, as it makes for the best tasting chutney. I make a bigger batch for the week, and store it for a few days in the fridge.
Measuring the herbs – I use both the leaves and stems of the coriander leaves, with only the root cut off, and I roughly chop them, before measuring them out. With mint, I only use the leaves, and use as much of them, as I need for the recipe.
Ratio of ingredients – I use more coriander than mint in my recipe. But you can go with 50:50 or more mint than coriander, based on your preference. Same goes with other ingredients, especially like peanuts, you can adjust the quantity a bit, to suit your tastebuds.
Substitutions – I love to flavor my sandwich chutney with peanuts, because I love that nutty flavor. But you can even add garlic or coconut. I skip garlic for this particular chutney, because I like to be able to have sandwiches on fasting days when I don’t eat onion or garlic. And I prefer to not add coconut, because I usually make a big batch of this particular chutney, and with coconut it will not preserve that well for a longer period. If you love the flavor of coconut, and are making a small batch, you can always add it in.