Green Chutney Recipe for Sandwich

Are you a sandwich lover? Do you crave that fresh, zesty kick in your sandwiches? If yes, then this easy green chutney for sandwich is your new best friend. It’s a simple recipe made with fresh herbs like mint and coriander. You can whip it up in just 10 minutes. Just a blender and basic ingredients from your kitchen.

Why stick to store-bought spreads when you can make this simple mint coriander chutney at home? It’s cheaper, fresher, uses minimal ingredients and you control the spice level. Kids enjoy it too – no strong flavors. Use it on bread, wraps, or even as a dip for chaat items and snacks like Corn Pakora. 

This homemade green chutney adds magic to any sandwich, from veggie grill to cheese toast. Perfect as a side for snacks like Aloo Paneer Tikki , Samosa, Bajji, Bonda and also along with Paneer Quesadilla.

The bright green colour and tangy flavour of this sandwich chutney makes any plain bread sandwich taste like street food heaven. Whether you’re packing lunch for office, school, or a picnic, it stays fresh for days in the fridge.

If you’re using this green chutney with your bread, you don’t even need vegetables, a filling, cheese or anything else for the sandwich. Just the chutney is enough for taste and flavour.

You’ll fall in love with this green chutney for sandwich for so many reasons. First, it’s dead simple. No cooking involved – blend and done! Busy moms, students, and working pros swear by it.

Second, the flavour is just so good. Fresh mint leaves give a cool vibe, coriander leaves add earthiness, and green chili brings a mild heat. Lemon juice makes it tangy and bright. Every bite explodes with taste.

Versatility makes it a kitchen star. Slather it on sandwich, tikka rolls, or paneer wraps. Dip pakoras, samosas, or potato fries in it. Even mix into salads for a zing. This green chutney lasts 5-7 days in the fridge. Make a big batch on Sunday, use all week.

This coriander mint chutney recipe can save your party. If you run out of dips, blend this up, and guests will rave about it. It’s customizable too. Need more spice? Add more green chillies.

Wash coriander and mint under running water. Pat dry with a clean cloth. Remove thick stems if any. Chop roughly into 1-inch pieces. This helps the blender. Takes 2 minutes.

Peel ginger and garlic. Cut green chilies. Remove seeds if you want less heat. 

Add all chopped items to your blender jar: coriander, mint, ginger, garlic, chilies, lemon juice, salt, and cumin powder.

Pour a little bit of water. Blend on high for 30-45 seconds. Scrape sides with a spoon.

Blend again till smooth paste forms. Add little more water only if the chutney is too thick. Do not add too much water at once. The chutney will become runny.

Taste and adjust salt or lemon.

That’s it! Your homemade green chutney for sandwich is ready. Transfer to a clean glass jar. Can be refrigerated up to a week.

You can add roasted gram dal or peanut while making this green sandwich chutney. Gives thickness.

A teeaspoon of thick yogurt can be added for taste while making the chutney.

Chaat masala, black salt can be added for flavour.

If the chutney turns out spicy for your taste, you can balace it out by adding a bit of sugar.

Toast bread slices. Spread thick chutney on both. Layer cucumber, tomato, onion, cheese. Grill or eat cold. Bombay style!

Mix chutney into grated cheese. Stuff between bread. Pan-grill till golden. Melty, spicy bliss. You can also use it in this Cheese Toast Recipe.

Fill roti or tortilla with paneer tikka, onions, chutney. Roll tight. Perfect picnic food.

Drizzle on pani puri, bhel puri, or sev puri. Elevates chaat and street food at home.

Spread on multigrain bread with boiled eggs or avocado. Healthy start.

Swap ketchup with chutney in veggie burgers. Perfect Indian fusion.

Pair with paneer popcorn, pakoda, or french fries. An absolute hit at parties.

Mix with cream cheese for milder spread.

Layer in bento boxes with falafel, grilled paneer or grilled veggies.