Sandwich Chutney is a quick green spread made with coriander, green chillies, chaat masala, lemon juice and basic seasonings. It is blended to a smooth consistency and has a zesty, herby taste. This chutney is commonly used for Mumbai style sandwiches. It is vegan, gluten-free and also works well as a dip.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: Not specified
- Total time: 10 minutes
- Yield: 1 · 1 small bowl
- Category: Condiment
- Cuisine: Indian
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)
Method
- 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.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.