Coriander Coconut Chutney Sandwich Recipe – Easy Indian Snack

Last Updated on 6 months ago by Neha Deshmukh

Coriander Coconut Chutney Sandwich Recipe – Easy Indian 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 Coconut Chutney Sandwich is a total lifesaver. It’s a little slice of Indian flavor packed between two slices of bread – seriously, what’s not to love? I first made this when I was craving something savory and didn’t want to spend hours in the kitchen. It’s been a family favorite ever since!

Why You’ll Love This Recipe

This sandwich isn’t just quick; it’s bursting with fresh flavors. The vibrant coriander, sweet coconut, and a little kick from the green chili create a chutney that’s unbelievably delicious. It’s the perfect balance of sweet, spicy, and savory. Plus, it’s super versatile – great for a quick breakfast, a lunchbox treat, or an evening snack with a cup of chai.

Ingredients

Here’s what you’ll need to whip up this delightful sandwich:

• 1 cup coriander leaves (cilantro), tightly packed and chopped (about 30g)
• 1/4 cup fresh coconut, grated (about 30g)
• 1 small green chili, chopped (adjust to your spice preference!)
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 3-4 tablespoons water (approximately 45-60ml)
• 12-15 bread slices (white, brown, whole wheat, or multigrain)
• As required butter (salted or unsalted)

Ingredient Notes

Let’s talk ingredients! Freshness is key here, especially with the coriander. You want bright green, fragrant leaves – they really make the chutney sing.

Coconut-wise, traditionally, we use fresh coconut in India, but unsweetened desiccated coconut works beautifully too if fresh isn’t available. Just add a little extra water to get the right consistency.

When it comes to bread, anything goes! In India, we often use white bread for a classic taste, but whole wheat or multigrain adds a lovely nutty flavor and a bit more fiber.

And butter? Well, that’s a personal preference. My grandma always used salted butter, while my mom prefers unsalted. Use whatever you like best! For packed lunches, I always use a generous amount of butter to prevent the sandwich from getting soggy.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, rinse and roughly chop the coriander leaves and green chili. Don’t worry about being too precise here.
2. Now, in a grinder, combine the chopped coriander, grated coconut, green chili, sugar, salt, and water. Grind it all up until you have a smooth, thick chutney. You might need to scrape down the sides of the grinder a couple of times.
3. Transfer the chutney to a bowl and set it aside. Time to assemble!
4. Spread butter evenly on each bread slice.
5. Generously spread the chutney on one or both slices of bread – I like a good, thick layer!
6. Assemble the slices to form a sandwich and cut into triangles or squares.
7. Serve immediately with tea or coffee, or pack it up for later.

Expert Tips

• For a smoother chutney, soak the grated coconut in warm water for about 10 minutes before grinding.
• Don’t have a grinder? A food processor works just as well!
• If the chutney is too thick, add a little more water, one tablespoon at a time, until you reach your desired consistency.

Variations

This recipe is a great base for experimentation! 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 now!
• Spice Level Adjustment: If you like things extra spicy, add another green chili or a pinch of red chili powder to the chutney. My friend, Priya, loves to add a tiny bit of cayenne pepper!
• Festival Adaptation: This makes a fantastic quick snack during festivals like Janmashtami or Ganesh Chaturthi. It’s light, flavorful, and perfect for offering to guests.

Serving Suggestions

This sandwich is delicious on its own, but here are a few ideas to elevate your snack game:

• Serve with a hot cup of masala chai or filter coffee.
• Pair it with a side of sliced cucumber or carrot sticks.
• For a more substantial meal, add a side of yogurt or raita.

Storage Instructions

The chutney will stay fresh in an airtight container in the refrigerator for up to 2 days. The assembled sandwich is best enjoyed immediately, as the bread can get soggy. However, you can store the chutney and bread separately and assemble the sandwich just before serving.

FAQs

Let’s answer some common questions:

• How long does the chutney stay fresh? Up to 2 days in an airtight container in the fridge.
• Can I make the chutney ahead of time? Absolutely! Making it ahead actually allows the flavors to meld together even more.
• What type of bread works best for this sandwich? Honestly, any bread you like! White, brown, whole wheat, multigrain – they all work beautifully.
• Can I add other ingredients to the chutney, like ginger or garlic? Yes, definitely! A small piece of ginger or a clove of garlic can add a lovely depth of flavor.
• Is this sandwich suitable for kids? It can be! Just reduce or omit the green chili to make it milder. My little nephew loves it!