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!
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 –
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Ingredients You Need
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.
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.
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
Sandwich Chutney Recipe (Green Chutney for Sandwich)
Equipment
- Blender / Mixer
Ingredients
- 4 cup chopped coriander leaves
- 1 cup mint leaves
- 1 cup peanuts unroasted
- 1 tsp cumin seeds
- 4 green chillies
- 2 tsp salt
- 1½ cup water
- 2 tsp lemon juice optional
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
- 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.
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
Video Recipe
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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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.