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.
SANDWICH CHUTNEY RECIPE | GREEN CHUTNEY FOR SANDWICH | MINT CHUTNEY FOR SANDWICH
easy sandwich chutney recipe | green chutney for sandwich | mint chutney for sandwich
Provided by HEBBARS KITCHEN
Categories chutney
Time 10m
Number Of Ingredients 12
Steps:
- firstly, in a small blender take 1 cup coriander, ½ cup mint, 2 tbsp peanuts, 1 inch ginger, 3 clove garlic, 3 green chilli and 2 tbsp lemon.
- also add ½ tsp jeera, ½ tsp chaat masala, ¼ tsp sugar and ¼ tsp salt.
- blend to smooth paste adding ¼ cup water or as required.
- finally, store sandwich chutney in a jar or prepare sandwich placing cucumber.
SANDWICH CHUTNEY RECIPE
Green chutney recipe for preparing Mumbai style sandwiches.
Provided by Dassana Amit
Categories Condiment
Time 10m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 20 kcal, Carbohydrate 4 g, Sodium 2482 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
INDIAN GREEN CHUTNEY SANDWICH
I thought about posting this recipe after Chef Kate reviewed my recipe of green chutney - Green Chutney ( Indian Mint - Cilantro Chutney )Recipe #156498. This is a sandwich sold on Indian streets and made in many hopes in India.
Provided by Sana7149
Categories Lunch/Snacks
Time 20m
Yield 2 sandwiches, 2 serving(s)
Number Of Ingredients 11
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.
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