Coriander Chutney Sandwich Recipe – Easy Indian Street Food Snack

Last Updated on 2 months by Neha Deshmukh

Coriander Chutney Sandwich Recipe – Easy Indian Street Food Snack

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, tasty snacks. And let me tell you, this Coriander Chutney Sandwich is a total winner. It’s a little slice of Indian street food heaven, super easy to whip up, and seriously addictive. I first made this when I was craving something savory and fresh, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This isn’t just any sandwich. It’s a burst of fresh, vibrant flavors thanks to the homemade coriander chutney. It’s perfect for a quick lunch, an afternoon snack, or even a light breakfast. Plus, it comes together in under 20 minutes – perfect for busy days! It’s a delightful mix of textures too, with the soft bread and the flavorful, slightly spicy chutney.

Ingredients

Here’s what you’ll need to make this delicious sandwich:

• 6 bread slices
• ½ cup chopped coriander leaves (about 30g)
• 1 cup grated coconut (about 100g)
• 1 green chilli
• 3-4 small onions
• ¼ cup tomato sauce (about 60ml)
• 2 tablespoon butter
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! Freshness is key here, especially with the coriander. You want those leaves bright green and fragrant.

• Coriander: Don’t skimp on the coriander! It’s the star of the show.
• Green Chilli: The heat level of green chillies can vary a lot depending on where you are. Start with one and taste as you go. If you like things spicy, feel free to add more!
• Bread: While white bread is classic, you can use any bread you like. Brown bread, whole wheat, or even multigrain all work beautifully. In India, we often use a slightly thicker, softer bread for these types of sandwiches.

Step-By-Step Instructions

Alright, let’s get cooking! It’s really simple, I promise.

1. First, let’s make the chutney. In a blender or food processor, grind the chopped coriander leaves, grated coconut, green chilli, and small onions with a little water until you get a smooth chutney. You might need to add a tablespoon or two of water to get it going.
2. Now, take your chutney and mix in the butter and salt until everything is well combined. This adds a lovely richness and balances the flavors.
3. Trim the crusts off the bread slices – this is optional, but it makes the sandwich a little more refined. Lightly butter each slice.
4. Spread a generous layer of the chutney mixture on one slice of bread, drizzle with tomato sauce, and top with another slice. Don’t be shy with the chutney!
5. Repeat for the remaining slices. You can serve them fresh, or lightly toast them in a pan or sandwich maker for a crispy texture. I personally love them toasted!

Expert Tips

Here are a few things I’ve learned over the years:

• Chutney Consistency: If your chutney is too thick, add a little more water, one teaspoon at a time, until you reach your desired consistency.
• Butter Temperature: Using softened butter makes it easier to spread.
• Don’t Overfill: While a generous amount of chutney is good, don’t overfill the sandwich, or it will be messy to eat!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply swap the butter for your favorite vegan butter or spread.
• Gluten-Free Adaptation: Use gluten-free bread! There are some really good options available these days.
• Spice Level Adjustment: Control the heat by adjusting the amount of green chilli you use. My friend, Priya, prefers a milder sandwich, so we always use just half a chilli for her.
• Quick Breakfast Variation: Add a sprinkle of chaat masala to the chutney for an extra zing – perfect for starting your day!

Serving Suggestions

This sandwich is fantastic on its own, but it also pairs well with:

• A cup of chai (Indian tea)
• A side of sliced cucumber and tomatoes
• Some crispy potato chips

Storage Instructions

This sandwich is best enjoyed fresh, but you can store the chutney in an airtight container in the refrigerator for up to 2 days. If you’re making the sandwiches ahead of time, wrap them tightly in plastic wrap to prevent the bread from drying out.

FAQs

Let’s answer some common questions:

• Is this sandwich best served immediately? Yes, it’s definitely best when fresh! But it’s still tasty if you’ve made it a little ahead of time.
• Can I make the chutney ahead of time? Absolutely! Making the chutney ahead saves time when you’re ready to assemble the sandwiches.
• What type of bread works best? Any bread you like! White, brown, whole wheat – they all work well.
• How can I adjust the spice level? Simply adjust the amount of green chilli you use.
• Can I add other vegetables to the sandwich? Definitely! Thinly sliced cucumber, tomato, or even some shredded cabbage would be delicious additions.

Enjoy! I hope you love this Coriander Chutney Sandwich as much as my family does. Let me know in the comments if you try it, and what you think!