As much as I love all kinds of Indian chutneys, I especially love the green chutneys and the coconut chutneys! And these are the chutneys I make almost every week – over and over again. 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!I will be sharing the recipe for the marinade soon, but in the meantime, here is my recipe for this super versatile sandwich chutney –
Ingredients You Need
Ingredient notes
Fresh herbs – Best to make sandwich chutney as soon as you get the fresh herbs, as it makes for the best tasting chutney. Measuring 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 herbs – I have used 50:50 in this recipe, but you can adjust the proportion of the herbs based on your preference. 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.
How to Make Sandwich Chutney
Properly wash the coriander and mint leaves, and strain off the excess water. In a mixer, blend the coriander & mint leaves, with peanuts, cumin seeds, green chilies, salt, lemon extract & water, till it forms a smooth paste. Sandwich chutney is ready!
Serving Suggestion
Use this green chutney for – sandwiches, or 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 need the green chutney to last 4-5 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 a few weeks to a month (or even longer) – it’s best to first freeze the green chutney in an ice-cube tray, then take out the frozen chutney cubes, and store it in the freezer in a food grade zip-lock bag, ensuring to take out all the air.
I first started freezing chutney cubes in 2020, when fresh produce availability was limited & uncertain, but now I do it very often, as it is super convenient. Here’s my post sharing my process for freezing and preserving green chutney for a long time.
More chutney recipes..
⭐️ Green Chutney Dip – for tandoori, tikka, kababs etc⭐️ Classic Coconut Chutney – the authentic south indian version⭐️ Red Coconut Chutney – flavored with chillies and garlic 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. ❤️
📖 RECIPE
This post was first published in 2019, and has been republished with updated instructions, images, as well as a recipe video in July 2024. If you’d like FREE recipes and meal prep ideas delivered directly to your email inbox every Friday in one short email, then subscribe to the Foodie Friday list HERE, and never run out of ideas on what to cook over the weekend or prep for the week ahead. 🙂
