Sandwich Chutney is a fresh and tasty green spread made using coriander, mint and coconut. It is mostly used in sandwiches, chaat and can be used as a side for many snacks. This chutney is very easy to prepare and can be made in few minutes without much effort. It does not need any cooking which makes it more easy.

The taste is fresh, little spicy and slightly tangy. Coconut gives mild sweetness and also balances the sharp taste of mint. This chutney makes even plain bread or toast taste good. I feel it adds a refreshing taste to simple sandwiches. It helps save time during mornings.

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About Sandwich Chutney

Sandwich Chutney is a popular green chutney used mainly in Indian street style sandwiches. It is little different from regular green chutney because coconut is added here. Coconut makes the chutney thick and smooth which is perfect for spreading. This texture makes sandwich taste more better.

This recipe has a thick but still smooth texture. You can add water little by little, if it becomes too watery then it will soak the bread and make it soggy. Mint and coriander gives a nice green color and fresh kind of smell. That fresh aroma comes out while grinding itself. You can also use this in chapati or kati roll.

This chutney is very flexible and can be used in many ways. You can spread it on bread, use it in chaat or even serve with cutlets. Lemon juice adds light tang and keeps the chutney fresh for some time. Sugar is added just little to balance all flavors. It does not make chutney sweet at all.

I usually make this chutney fresh and store it in fridge for busy days. This is one chutney I make very often at home. Sometimes I make it even twice in a week.

Sandwich Chutney Ingredients

• Coriander leaves - I have used for main flavor and green color. It gives freshness to the chutney. 
• Mint leaves - I added for cooling taste and strong aroma. It makes the chutney fresh. You can reduce mint if you don't like strong flavor.
• Grated coconut - I have used for thickness and mild sweetness. Frozen coconut also works fine if fresh is not there.
• Green chilli - I used one long variety for spice. It adds heat but not too much. You can just add more or less as per taste.
• Sugar - I added little to balance spice and tang. It does not make chutney sweet. You can skip if you want.
• Lemon juice - I used for slight tang and freshness. It also keeps the green color. You can use vinegar also.

Similar Recipes

• Mint Chutney
• Peanut Chutney
• Curry leaves chutney
• Garlic chutney
• More chutney recipes

How to make Sandwich Chutney Step by Step

1.Clean coriander and mint leaves, rinse it with water at least for 2 times, Set aside. In a mixer jar, add coriander leaves, mint leaves, coconut, green chilli.

2.Add lemon juice, then add salt

3.Then add sugar and little water and grind it s fine paste to a spreadable consistency.

Serve with bread sandwiches.

Expert Tips

• Water control - I always add water little by little while grinding. Try not to add more at once or chutney will become watery.
• Grinding texture - I grind it to smooth paste so it spreads easily on bread. If it is coarse, spreading will be tough.
• Fresh leaves - I usually use fresh coriander and mint leaves. Old leaves may give bitter taste sometimes.
• Spice balance - I adjust green chilli based on who is eating at home. For kids I add less.
• Storage - I store the chutney in clean airtight container. Since coconut is added, I finish it within one or two days.

Serving and Storage

This is used for sandwiches, toast, cutlets and chaat items. Serve it fresh for best taste. Store leftover chutney in fridge and use within one or two days only. Do not keep outside for long time.

FAQS

1.Can I skip coconut?

You can skip it, but chutney will be thin and taste little different.

2.How long can I store?

It stays good for one or two days in fridge.

3.Can I use this chutney for chaat?

Yes it works very well for chaat and snacks.

4.Is sugar needed in this chutney?

It is added just to balance taste, you can skip.

5.Can kids eat this chutney?

Yes kids can eat, just reduce green chilli.

If you have any more questions about this Sandwich Chutney Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

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The post Sandwich Chutney Recipe appeared first on Sharmis Passions.

Soya keema sandwich recipe – A simple and healthy protein-rich sandwich recipe with soya chunks and paneer filling.

Soya chunks are a rich source of protein, but many friends do not prefer to eat them. I have posted a few recipes using soya chunks in Jeyashri’s kitchen. This recipe is a perfect one for non-soya chunks lovers. I am not a great fan of soya chunks, but I mask them with Indian masalas and eat them. The same filling can be used as a filling for paratha, too.

Everyone at home loves sandwiches. So I always try to make different fillings. This one is a super hit one at home and everyone loved it. You can use the soya granules we get in the shops or cook the big chunks and pulse them to get the minced texture. I have added some paneer to this filling to get a nice taste. You can add scrambled tofu also instead of paneer. The addition of some veggies to this makes it healthier. You can pack this for lunch box or can make this for breakfast or after school snack too.

Also check out soya chunks biryani, Soya chunks pepper fry, soya kheema pav, Schezwan Soya chunks Manchurian, Soya chunks cutlet

 

• In a pan add oil and add the onions
• Cook till translucent.

• Boil the soya chunks in water for 2 minutes
• Drain the water and squeeze the extra water
• Pulse in the mixie jar.
• 1 cup scrambled soya chunks is ready.

• Add the carrot, broccoli, capsicum, scrambled paneer and scrambled soya chunks.
• Cook for 2 minutes.

• Add the red chili powder, chaat masala, turmeric powder, and salt.
• Mix well and cook for 1-2 minutes.

• Add 2 tbsp coriander leaves and switch off the flame.

• Add a little butter to a pan
• Place a slice of wheat bread.
• Spread green chutney on one side of the bread.
• Place 2 tbsp of soya veg keema and 2 cucumber slices.

• Place another bread
• Cook on both sides
• Take out from the pan.

• Cut and serve
• Soya chunks veg keema sandwich is ready.
• You can pack this for the school lunch box too.

Notes:

• You can add cabbage, grated beetroot, sweet corn, peas, and spring onion greens  to the soya keema veg sandwich
• Use wheat sandwich or you can serve this as an open toast on Sourdough bread.

The post Soya keema sandwich recipe appeared first on Jeyashri's Kitchen.

If you are a fan of authentic Philly cheesesteak sandwiches, there is no reason to travel to the city of brotherly love thanks to this delicious recipe.

The post John Markus’ World Famous Philly Cheesesteak appeared first on Meathead's AmazingRibs.com.

Capsicum sandwich recipe | Tri-color sandwich recipe | Bell pepper sandwich – Kudamilagai sandwich – Easy capsicum cheese sandwich recipe with full video and step-by-step pictures.

Sandwich is one of my most favorite and I love to have it for lunch or dinner too. Usually, I don’t prefer it with cheese but the addition of cheese in this capsicum sandwich was too yummy. After moving to Hongkong, I stopped using my sandwich maker as I don’t have much space. I am using tawa for making sandwiches and I really love it. The only thing I am missing is the grilled lines on the top of the sandwich, which looks good in the picture.

Coming to this sandwich is one of the easiest sandwich recipes, you don’t need to cook anything for the filling. Just chop everything and mix well with spices and fill it inside the sandwich. The addition of green chutney gives an amazing taste to the sandwich.

Also check out cauliflower sandwich, Paneer sandwich, sprouts sandwich, mushroom sandwich

 

• In a bowl add the cubed capsicum, finely chopped onion, chopped green chili, pepper powder, chaat masala and salt.
• Mix well.

• Spread green chutney on one side of the bread.

• Place 2 tbsp of capsicum mixture on the top of this.

• Sprinkle cheese on the top.

• Spread green chutney on another bread.
• Place this on the stuffed portion of the bread .

• Heat a pan and add butter on this.
• Place this on the hot tawa.
• Cook this on both sides in medium flame till it becomes golden brown.

• Take this out from the pan.
• Cut this into square or triangle.

The post Capsicum sandwich recipe appeared first on Jeyashri's Kitchen.