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
Servings 2 big bowl
Calories 469kcal
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
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.
Video
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
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