Green Chutney Sandwich Recipe – Easy Indian Street Food Grill

Last Updated on 2 months by Neha Deshmukh

Green Chutney Sandwich Recipe – Easy Indian Street Food Grill

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, tasty snacks that hit the spot. And let me tell you, this Green Chutney Sandwich is it. It’s a total classic Indian street food staple, and honestly, once you make it at home, you’ll wonder why you ever bothered buying it outside! It’s fresh, flavorful, and seriously satisfying.

Why You’ll Love This Recipe

This sandwich is the perfect blend of spicy, tangy, and savory. It’s super easy to whip up – perfect for a quick lunch, an afternoon snack, or even a light dinner. Plus, it’s a fantastic way to use up any leftover veggies you have in the fridge. Trust me, this isn’t just a sandwich; it’s a little slice of Indian street food heaven!

Ingredients

Here’s what you’ll need to make these amazing Green Chutney Sandwiches:

• 1 cup Coriander leaves (about 30g)
• 0.5 cup Mint leaves (about 15g)
• 2 Green Chillies
• 1 inch piece Ginger
• 0.25 teaspoon Cumin powder
• 0.5 teaspoon Salt
• 0.5 teaspoon Jaggery
• 1 small Lemon
• 2 tablespoon Sunflower/Vegetable Oil
• 8 sandwich bread slices
• 4 teaspoon mayonnaise
• 1 boiled potato, sliced thin
• 1 medium cucumber, sliced thin
• 1 onion, sliced thin
• 1 tomato sliced thin
• 0.25 teaspoon salt
• 0.5 teaspoon chaat masala
• Ghee or Butter for grilling

Ingredient Notes

Let’s talk ingredients! A few little tips can really elevate this sandwich.

Coriander and Mint Freshness: Seriously, use fresh coriander and mint! It makes all the difference. The vibrant flavors are what make the chutney sing. If you’re short on time, pre-washed and chopped herbs are okay in a pinch, but fresh is best.

The Role of Jaggery in Green Chutney: Don’t skip the jaggery! It might seem odd to add a little sweetness to a spicy chutney, but it balances the flavors beautifully. If you don’t have jaggery, a tiny pinch of sugar will do, but jaggery adds a lovely depth.

Choosing the Right Bread for Sandwiches: I prefer a soft, white sandwich bread for this. It’s classic! But feel free to experiment with whole wheat or multigrain if you prefer. Just make sure it’s not too dense.

Sunflower/Vegetable Oil vs. Other Oils for Grilling: Sunflower or vegetable oil have a neutral flavor, which is perfect for grilling. You want the flavors of the sandwich to shine, not the oil. You could also use a little ghee for extra flavor!

Understanding Chaat Masala – A Flavorful Spice Blend: Chaat masala is a magical spice blend! It adds a tangy, savory, and slightly fruity flavor. You can find it at most Indian grocery stores, or even online. It’s a must-have in your Indian pantry.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’ll make the green chutney. In a blender, combine the coriander, mint, green chillies, ginger, cumin powder, salt, jaggery, lemon juice, and oil. Blend until it’s super smooth. If it’s too thick, add a splash of water.
2. Now, trim the crusts off your bread slices. This is optional, but it makes the sandwich a little more refined, don’t you think?
3. Spread mayonnaise on one slice of bread and a generous layer of green chutney on another. Don’t be shy with the chutney – that’s where all the flavor is!
4. Layer the boiled potato, cucumber, onion, and tomato slices on top of the chutney.
5. Sprinkle a little salt and chaat masala over the veggies. This adds an extra burst of flavor.
6. Assemble the sandwich and spread ghee or butter on both outer sides. This is what gives it that gorgeous golden-brown color and crispy texture.
7. Grill in a sandwich maker until it’s crispy and golden brown. About 3-5 minutes should do the trick. If you don’t have a sandwich maker, you can grill it in a pan on the stovetop. Serve immediately and enjoy!

Expert Tips

• Don’t overfill the sandwich, or it will be hard to grill.
• Press down gently on the sandwich while grilling to ensure even cooking.
• For extra flavor, add a sprinkle of red chilli powder to the chutney.

Variations

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

Vegan Green Chutney Sandwich: Simply swap the mayonnaise for a vegan mayo or hummus. Easy peasy!

Gluten-Free Green Chutney Sandwich: Use your favorite gluten-free bread. There are some really good options available these days.

Spice Level Adjustment: Adjust the number of green chillies in the chutney to control the spice level. My friend, Priya, likes to add a pinch of cayenne pepper for an extra kick!

Festival Adaptations (e.g., Janmashtami, Diwali snacks): These are perfect for festive snacking! I often make a big batch for Janmashtami, as they’re a light and flavorful offering.

Serving Suggestions

These sandwiches are fantastic on their own, but they’re even better with a side of:

• A cooling raita (yogurt dip)
• Some crunchy papadums (Indian crackers)
• A cup of chai (Indian tea)

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3 days. The assembled sandwiches are best enjoyed fresh, but you can store them in the fridge for a few hours if needed. They might lose a little of their crispness, though.

FAQs

How can I make the green chutney ahead of time?

Absolutely! The chutney can be made a day or two in advance and stored in the fridge. The flavors actually develop even more over time.

Can I use a different type of potato for this sandwich?

You can! I usually use a waxy potato like Yukon Gold, as it holds its shape well. But any boiled potato will work.

What is the best way to prevent the sandwich from becoming soggy?

Make sure the veggies are well-drained before adding them to the sandwich. And don’t add the chutney too far in advance.

Can I bake this sandwich instead of grilling it?

Yes, you can! Brush the outside with ghee or butter and bake at 180°C (350°F) for about 10-15 minutes, or until golden brown and crispy.

Is chaat masala essential for the authentic flavor?

It really does add a lot to the flavor, but if you can’t find it, you can leave it out. It won’t be quite the same, but still delicious.

What can I substitute for jaggery in the chutney?

A tiny pinch of sugar or honey will work in a pinch, but jaggery really does add a unique flavor.