Chutney Sandwiches Recipe

By
Denise D'silva Sankhé
Denise D'silva Sankhé is a Contributing Writer at Serious Eats.
Denise D'silva Sankhé

Denise is the author of The Beyond Curry Indian Cookbook: A Culinary Journey Through India. She wrote the popular Beyond Curry column for Serious Eats starting in 2012.

Learn about Serious Eats' Editorial Process
Updated April 12, 2019
25.08.2013- Indian-chutney-sandwich-final-.jpg
This green sandwich chutney is mildly spiced and slightly piquant, the perfect spread for a quick vegetable or shredded chicken sandwich. . Prasanna Sankhe

If you're feeling a little peckish, there's nothing like a quick chutney sandwich to instantly give you a lift. The chutney here is a blend of fresh ingredients and spices that keeps well for at least four days, so it's ready to whip into snack perfection on demand.

This type of green chutney is a popular condiment in most homes, where it's commonly used as a spread, dip, or spicy accompaniment to dishes like puri-bhaaji ( a deep-fried bread and potato preparation). You can add whatever filling you like to your sandwich—fresh vegetables, a little shredded chicken, or even mashed potatoes.

Note: The chutney stays for a week if refrigerated in an airtight container. Depending on your fondness for garlic, you can either add more of it, or omit it totally from the mix.

Recipe Details

Chutney Sandwiches Recipe

Active 15 mins
Total 15 mins
Serves 4 servings

Ingredients

  • 3/4 cup chopped fresh cilantro leaves and stalks
  • 1/2 cup shredded unsweetened coconut flesh
  • 1 medium clove of garlic
  • 2 Serrano chillies
  • 1 teaspoon cumin seeds or powder
  • 1/2 teaspoon sugar
  • 1/2 teaspoon lime juice from 1 lime
  • Kosher salt
  • 8 slices whole wheat or white bread
  • 2 tablespoons softened butter
  • 1 cup mashed potatoes or 1 sliced cucumber or tomato

Directions

  1. Put coriander leaves and stalks, coconut flesh, garlic, chillies, cumin powder or seeds, sugar, lime juice and salt in a blender and blend until a smooth spreadable paste forms. You can add a few teaspoons of water to make the blending smoother. Remove and set aside. Butter 8 slices of bread. Then spread a teaspoon or two of the chutney onto each slice, until well coated. Add slices of cucumber or some mashed potato or tomato slices into each sandwich or have it plain. Serve immediately.

Special equipment

Blender

More Serious Eats Recipes