A Green Sandwich Chutney Recipe (for making Mumbai street style sandwiches) with coriander & mint leaves and peanuts.
As much as I love most, if not all kinds of Indian chutneys, this is the green chutney recipe I make more often than any other one.
Mostly because, at my place, we are all fans of a good chutney sandwich, and have it quite regularly for breakfast and even lunches.
But also because this particular green chutney is one of the more versatile chutneys, and can also be easily used as an accompaniment / dip with samosas, pakoras, and most other tea time snacks.
So I usually try to make this sandwich chutney on the weekends and store for the week ahead. It takes 15-20 minutes, and gives me peace of mind, that even if during the week, some meals don’t go as planned, or I simply do not feel like cooking – I can still put together chutney sandwich in a matter of minutes, as I already have the green chutney for sandwich ready.
How to Make Sandwich Chutney
1. For this quick and easy sandwich chutney recipe, you’ll need – coriander / cilantro leaves, mint leaves, peanuts, cumin seeds, green chilies, and lemon. Wash and dry the greens, and then measure them out, along with the other ingredients.
Note: In the photo below you will also see garlic paste which is not a part of the recipe. I add it every now and then if I have it on hand or a few cloves of garlic, but 9/10 times I leave it out.
2. In a mixer – add the coriander leaves, mint leaves, peanuts, green chilies, and cumin seeds. As you can see, I changed my mind on the garlic and left it out this time.
3. Then add in salt and water and blend the ingredients to form a smooth paste. Green sandwich chutney / coriander mint chutney is ready to serve!
4. But if you are not using it immediately, then transfer the chutney into an air-tight glass container, and refrigerate it.
Notes:
You can add lemon juice / extract to this chutney. It will help it preserve better and last longer.
Pin This for Later: Green Peanut Chutney for Sandwich
How do you preserve Green Chutney?
- If you want the green chutney to last 2-3 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 4-5 days – add a little bit of lemon extract to the above recipe, it will help the green chutney to last longer.
- If you need the green chutney to last a few weeks to a month – it’s best to first freeze the green chutney in an ice cube tray, then take out the green chutney cubes, and store it in the freezer, in a food-grade zip-lock bag, ensuring to take out all the air.
Also Check Out: How to Make Green Chutney with Yogurt – great as a dip for Tandoori Dishes, Paneer / Chicken Tikkas, and even Samosas & Chaat.
This recipe has been updated from the recipe archives, first published in 2019.
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Sandwich Chutney Recipe | Green Chutney for Sandwich | Green Peanut Chutney
Prep Time: 15- Cook Time: 5
- Total Time: 20 minutes
Yield: 2-3 glass jars
Category: Condiments
Method: Mixer
Cuisine: Indian
Description
A Green Sandwich Chutney Recipe (for making Mumbai street style sandwiches) with coriander & mint leaves and peanuts.
Ingredients
- Chopped coriander leaves – 4 cups (pressed)
- Mint leaves – 1 cup (pressed)
- Peanuts (unroasted) – 1 cup
- Cumin seeds – 1 teaspoon
- Green chilies – 4
- Salt – 2 teaspoons
- Water – 1.5 cups
- Lemon juice (optional) – 2 teaspoons
Instructions
- Wash & dry the coriander and mint leaves well, and roughly chop the coriander leaves before measuring the greens out.
- In a mixer, blend the coriander & mint leaves, with 1 cup peanuts, 1 tsp cumin seeds, 4 green chilies, 2 tsp salt & 1.5 cups of water, till it forms a smooth paste.
- Once done, transfer into an air-tight glass container, and refrigerate if not using immediately. It will preserve better that way.
Notes
You can add in lemon juice / extract if you want to store it for longer.
I’ve done my very best to share the exact measurements, and outline every step, but if something is not clear to you, or you have questions about quantities or alternatives, or anything at all, feel free to ask in the comments. I promise to reply to every single query.
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I do this same chutney but without the peanuts. I think the peanuts would give it more body. Must try it. And we all love butter-chutney sandwiches.
Yep, we all do. 😀 And yeah the peanuts definitely add more body, and a nutty flavor. Do try it!
And this is a must-have in Indian kitchen. Love your blog
★★★★★
Thank you so much, Priya. 🙂
I love the green chutney! WIth sandwich it does taste great…I love it with dosa, sabudana wada and dhokla, too! This is pretty much how I make it, except for the mint. There’s a separate mint chutney and a coriander chutney at my place. 🙂
★★★★★
Yeah I make only coriander and only mint chutney too, but that’s usually for special occasions or if I am trying to pair something specific. While this chutney is our sandwich default. 😀
This is the exact recipe( inclusing the peanuts) a friend of mine taught me and I made it a couple of days back. Turned out to be yum and the kids loved it on their sandwiches. Also tried it on pav with a batata vad.( a lazy version of vada pav). Was tasty
Yeah it’s my favorite version of green chutney! Which is saying a lot, because I really like all the variations of green chutney. It’s yummy and versatile. 🙂
I have never made this chutney and most restaurants in Kerala dont add it to their sandwich options but I remember how much I loved it as part of the sandwiches we used to have while studying back in Pune.
Yeah this is super popular in Maharashtra, and I guess I assumed it was relatively easily available all over India. But that’s interesting to know.