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    Home » Indian Recipes » Chutneys

    Sandwich Chutney Recipe (Green Chutney for Sandwich)

    Published on June 9, 2021 · Updated on June 9, 2021 - This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. See disclosure policy.

    98 shares
    Jump to Recipe Jump to Video Print Recipe

    This green chutney is my go-to sandwich chutney for making mumbai style sandwiches. But it’s also very versatile, and this green chutney for sandwich, can also be used as a dip for snacks like pakoras & vadas, and even as a base for many tikka marinades!

    a big bowl of green sandwich chutney, with some of the ingredients to make the chutney laid down next to it

    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 –

    Jump to:
    • Ingredients You Need
    • How to Make Sandwich Chutney
    • Serving Suggestion
    • How to store green chutney for long time?
    • More chutney recipes..
    • 📖 RECIPE

    Ingredients You Need

    top shot of all the ingredients to make green chutney for sandwich
    ingredients – coriander leaves, mint leaves, peanuts, cumin seeds, green chillies, salt, lemon juice & water

    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. I make a bigger batch for the week, and store it for a few days in the fridge. Back in early 2020, when grocery stores were running low on ingredients, I started freezing it too, but I rarely do it these days, unless I need to take it on a trip, and need to preserve it for that.

    Measuring the 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 ingredients – I use more coriander than mint in my recipe. But you can go with 50:50 or more mint than coriander, based on your preference. Same goes with other ingredients, especially like peanuts, you can adjust the quantity a bit, to suit your tastebuds.

    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 & water, till it forms a smooth paste. Here, lemon juice is optional, but highly recommended, as it helps preserve the chutney better.
    • Once done, transfer into an air-tight glass container, and refrigerate if not using immediately. It will preserve better that way.
    step by step photos of making sandwich chutney

    Serving Suggestion

    Use this green chutney for sandwiches, 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 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.
    2 halves of a chutney sandwich placed on a board, along with a few chips, and a small bottle of green chutney in the background

    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

    a big bowl of green sandwich chutney, with some of the ingredients to make the chutney laid down next to it

    Sandwich Chutney Recipe (Green Chutney for Sandwich)

    quick and easy sandwich chutney recipe; a green chutney for sandwich, that can also be used as a dip with snacks, and even as a base for tikka marinade
    5 from 9 votes
    Print Pin Rate
    Course: Condiments
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Total Time: 15 minutes
    Servings: 2 big bowl
    Calories: 469kcal
    Author: Shantala Shenoy Nayak

    Equipment

    • Blender / Mixer

    Ingredients

    • 4 cup chopped coriander leaves
    • 1 cup mint leaves
    • 1 cup peanuts unroasted
    • 1 teaspoon cumin seeds
    • 4 green chillies
    • 2 teaspoon salt
    • 1½ cup water
    • 2 teaspoon lemon juice optional
    Prevent your screen from going dark

    Instructions

    • 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 & water, till it forms a smooth paste. Here, lemon juice is optional, but highly recommended, as it helps preserve the chutney better.
    • Once done, transfer into an air-tight glass container, and refrigerate if not using immediately. It will preserve better that way.
    • Use this green chutney for sandwiches, as a dip for snack items, or even as a base to make green marinade for tikkas etc.

    Notes

    1. Fresh herbs – Best to make sandwich chutney as soon as you get the fresh herbs, as it makes for the best tasting chutney. I make a bigger batch for the week, and store it for a few days in the fridge. Back in early 2020, when grocery stores were running low on ingredients, I started freezing it too, but I rarely do it these days, unless I need to take it on a trip, and need to preserve it for that.
    2. Measuring the 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.
    3. Ratio of ingredients – I use more coriander than mint in my recipe. But you can go with 50:50 or more mint than coriander, based on your preference. Same goes with other ingredients, especially like peanuts, you can adjust the quantity a bit, to suit your tastebuds.
    4. 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.

    Please note: The nutrition values are best estimates provided as a courtesy. The exact values can vary depending on the exact ingredients or brands used. If you rely on them for your specific diet and/or health issues, please consult a registered dietician or nutritionist.

    Nutrition

    Calories: 469kcal | Carbohydrates: 23g | Protein: 21g | Fat: 37g | Saturated Fat: 6g | Sodium: 2674mg | Potassium: 862mg | Fiber: 13g | Sugar: 3g | Vitamin A: 3129IU | Vitamin C: 29mg | Calcium: 170mg | Iron: 5mg

    Video Recipe

    Tried this Recipe? Tag me Today!Mention @loveofspice or tag #loveofspice!

    This post was first published in 2019, and has been republished with updated instructions, images, as well as a recipe video in June 2021.

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    Reader Interactions

    Comments

    1. Obsessivemom

      September 21, 2019 at 5:41 am

      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.

      Reply
      • LoveOfSpice

        September 21, 2019 at 12:48 pm

        Yep, we all do. 😀 And yeah the peanuts definitely add more body, and a nutty flavor. Do try it!

        Reply
    2. Priya

      September 20, 2019 at 1:12 pm

      5 stars
      And this is a must-have in Indian kitchen. Love your blog

      Reply
      • LoveOfSpice

        September 21, 2019 at 12:47 pm

        Thank you so much, Priya. 🙂

        Reply
    3. Shilpa Gupte

      September 19, 2019 at 3:25 am

      5 stars
      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. 🙂

      Reply
      • LoveOfSpice

        September 19, 2019 at 9:11 am

        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. 😀

        Reply
    4. Ramya Abhinand

      September 18, 2019 at 1:47 am

      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

      Reply
      • LoveOfSpice

        September 19, 2019 at 9:09 am

        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. 🙂

        Reply
    5. Roshan

      September 17, 2019 at 11:17 pm

      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.

      Reply
      • LoveOfSpice

        September 19, 2019 at 9:07 am

        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.

        Reply

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    Hi there, I am Shantala, an Indian foodie in an American kitchen. Welcome to The Love of Spice - my food blog, virtual home & passion project, all rolled into one. On here I share Easy-to-Follow Family Recipes, along with tips on Indian Meal Planning & Lunch Box Ideas for Kids & Adults. I hope you enjoy the site, and find it useful. :) read more

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