Chutney sandwich recipe - Quick and simple to make sandwiches. Only butter and flavorful green chutney is spreaded in this sandwich.
This chutney sandwich is my childhood favorite. During the summer weekends, my family and dad’s friends’ family get together for picnic in nearby garden. One of the aunties always bring the chutney sandwiches of us (kids). I really enjoyed eating those. Now as being adult, it still reminds me of her sandwiches. I asked her for the chutney recipe. Thank you aunty for the recipe.
The chutney recipe calls for peanuts, sesame and dry coconut. All these give good flavors and taste. Also peanuts powder and dry coconut powder absorb the extra water from the chutney. So it makes really thick chutney (not runny at all). You can see in the pics.
Because of the thick chutney (meaning less moisture in it), the bread will not get soggy. It stays good/fresh for whole day.
Also another trick to avoid the bread getting soggy - apply generous amount of butter on the bread. That makes the extra layer on the bread and prevents the bread from soaking the moisture from the chutney.
Step By Step Photo Instructions:
1) To make chutney, take peanuts, sesame seeds and dry coconut in a blender.
2) Grind into a powder.
3) Now add coriander leaves, green chili, ginger, garlic, salt, sugar and lemon juice.
4) Again grind it into smooth paste. Do not add too much water. We need thick chutney, watery chutney may make the sandwich bread soggy.
5) Remove the chutney to a bowl or making for later use then store in the container. I got about ⅓ cup of chutney.
6) To make sandwiches, take the bread slices.
7) Trim the edges of the bread. This step is optional.
8) To do this quickly, stack 3-4 breads on top of each other, using the knife slice off the edges. Alternately you can use kitchen scissors and cut the edges one by one. Later method is time consuming.
9) Now apply the butter generously on both breads. All the flavors come from chutney and butter only. So use liberal amount, otherwise sandwich will be dry.
10) Now spread the chutney on one bread only.
11) Close with another slice of bread.
12) Cut it using sharp knife into desire size and shape. I have made 6 small bite-size pieces.
13) For the variation, you can use cucumber. Same as above, apply butter on both bread slices, chutney on only one bread. On the chutney side, arrange the cucumber slices. Close the sandwich with another bread.
14) And cut into half vertically or make triangles.
Serve this chutney sandwich as a snack or breakfast.
Serving suggestion: Serve these chutney sandwich as a breakfast or snack. It can be packed in kids lunch box or make small size pieces for picnic or small party. If making for kids then adjust the amount of green chilies.
Did you try this chutney sandwich recipe? I’d love to hear about it! Leave a review in the comment section below.
- 1 teaspoon Sesame seeds
- 1 tablespoon Peanuts
- 2 teaspoons Desiccated coconut
- 1 cup Cilantro or coriander leaves packed, washed well
- ½ inch Ginger
- 2 small cloves Garlic
- 3 Green chili
- 1 teaspoon Sugar
- Salt to taste
- 2 teaspoons Lemon juice
- 8 slices Bread
- Butter or butter spread, as needed to spread on the bread
- 1 small Cucumber sliced, optional
- Take peanuts, sesame seeds and dry coconut in a blender. Grind into a powder.
- Now add coriander leaves, green chili, ginger, garlic, salt, sugar and lemon juice.
- Again grind it into smooth paste. Do not add too much water. We need thick chutney, watery chutney may make the sandwich bread soggy.
- Remove the chutney to a bowl or making for later use then store in the container.
- Take the bread slices. Trim the edges of the bread. This step is optional.
- Now apply the butter generously on both breads.
- Now spread the chutney on one bread only.
- Close with another slice of bread.
- Cut it using sharp knife into desire size and shape.