Sandwich Chutney Recipe | Green Chutney for Sandwich | Green Peanut Chutney

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 chutney 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.

Also Check Out: How to Make Green Chutney with Yogurt – great as a dip for Tandoori, Paneer and Chicken Tikkas.

Sandwich Chutney Recipe | Green Chutney for Sandwich | Green Peanut Chutney

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• Author: Shantala Shenoy Nayak
• Prep Time: 15
• Cook Time: 5
• Total Time: 20 minutes
• Yield: 2-3 glass jars
• Category: Condiments
• Method: Mixer
• Cuisine: Indian

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Description

A Green Sandwich Chutney Recipe (for making Mumbai street style sandwiches) with coriander & mint leaves and peanuts.

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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

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Instructions

1. Wash & dry the coriander and mint leaves well, and roughly chop the coriander leaves well before measuring the greens out.
2. 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.
3. Once done, transfer into an air-tight glass container, and refrigerate if not using immediately. It will preserve better that way.

Notes

• This chutney, when preserved well, will last an entire week.
• You can add in lemon juice / extract if you want to store it for longer. I personally don’t, because I don’t like the taste, and I don’t need the chutney to last longer than a week or so.

Mumbai Style Sandwich Chutney Recipe – with Step by Step Pictures

1. Get all the ingredients ready – coriander / cilantro, mint leaves, peanuts, green chilies, and lemon. In this photo 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 washed & dried chopped 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.

4. 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 lemon juice / extract to this chutney. It will make it preserve better and last 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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Street Style Sandwich Chutney Recipe | Green Peanut Chutney