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.
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.
Sandwich Chutney Recipe | Green Chutney for Sandwich | Green Peanut Chutney
- 4 cup chopped coriander leaves
- 1 cup mint leaves
- 1 cup peanuts unroasted
- 1 tsp cumin seeds
- 4 green chillies
- 2 tsp salt
- 1.5 cup water
- 2 tsp lemon juice optional
- 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 peanuts, cumin seeds, green chilies, salt & 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.
- 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.
If you like the recipe, please do take the time to rate the recipe below. I would truly appreciate it. 🙂
You can also follow The Love of Spice on Facebook to stay connected with new recipes out every week. I look forward to seeing you there! 🙂
PIN RECIPE FOR LATER