Vegetable Sandwich Recipe – Mint Chutney & Beetroot Twist

Last Updated on 2 months by Neha Deshmukh

Vegetable Sandwich Recipe – Mint Chutney & Beetroot Twist

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, tasty, and satisfying snacks. And let me tell you, this Vegetable Sandwich with a vibrant mint-coriander chutney and a little beetroot twist is a total winner. I first made this when I wanted something a bit more exciting than the usual, and it’s been a family favorite ever since! It’s perfect for a quick lunch, an afternoon snack, or even a light dinner.

Why You’ll Love This Recipe

This isn’t your average veggie sandwich. The homemade mint-coriander chutney brings a burst of freshness, while the beetroot adds a beautiful color and subtle sweetness. It’s packed with veggies, super flavorful, and comes together in under an hour (mostly prep time!). Plus, it’s easily customizable to suit your tastes.

Ingredients

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

• 1 cup coriander leaves
• 1 cup mint leaves
• 1 inch ginger
• 1 or 2 green chili (adjust to your spice preference!)
• 1-2 teaspoons chaat masala
• Black salt (to taste – a pinch goes a long way!)
• 1 to 2 tablespoons water
• 3 to 4 drops lemon juice
• 8 to 10 slices whole wheat bread
• 1 tomato
• 1 onion
• 1 cucumber
• 1 capsicum (bell pepper)
• 1 beetroot
• 1 potato
• ½ to ¾ cup cheddar cheese, grated
• Butter, as needed
• 1 to 2 teaspoons chaat masala (for sprinkling)

Ingredient Notes

Let’s talk ingredients! A few things make this sandwich special.

• Chaat Masala: This is a must! It adds that classic Indian tangy and savory flavor. You can find it at most Indian grocery stores, or online.
• Black Salt (Kala Namak): Don’t skip this either! It has a unique sulfurous aroma that really elevates the chutney. It’s what gives it that authentic Indian taste.
• Beetroot: I love adding beetroot for its beautiful color and subtle sweetness. It also adds a lovely texture. Feel free to leave it out if you’re not a fan, but it really does make a difference!
• Bread: Whole wheat bread is my go-to for a bit of extra fiber, but you can use any bread you like.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’ll make the chutney. Simply blend the coriander leaves, mint leaves, ginger, green chili, chaat masala, black salt, water, and lemon juice until you have a nice, thick paste. Set this aside.
2. Next, boil the potato and beetroot until they’re tender. Once cooled, peel and slice them thinly.
3. While those are boiling, slice the tomato, onion, cucumber, and capsicum into thin rounds.
4. Now, for the sandwich assembly! Trim the edges of the bread slices and butter all the slices generously. This is key to preventing a soggy sandwich.
5. Spread a generous layer of the mint-coriander chutney on one side of each buttered bread slice.
6. Layer the vegetables on top of the chutney: onion, tomato, potato, capsicum, and beetroot (if using).
7. Sprinkle a little chaat masala and black salt over the vegetables. Then, top with a generous amount of grated cheddar cheese.
8. Cover with another bread slice and toast in a preheated sandwich maker or skillet for 2-3 minutes per side, until golden brown and crispy.
9. Brush the toasted sandwiches with a little extra butter and serve hot!

Expert Tips

• Don’t skimp on the butter! It really does help prevent sogginess and adds a lovely flavor.
• Make sure your vegetables are sliced thinly for easy biting.
• If you’re using a skillet, press down on the sandwich with a spatula while toasting to ensure even cooking.

Variations

• Vegan Adaptation: Swap the butter for vegan butter or olive oil, and use a vegan cheese alternative.
• Gluten-Free Adaptation: Simply use your favorite gluten-free bread! There are some great options available these days.
• Spice Level Adjustment: If you’re sensitive to spice, start with just one green chili in the chutney, or remove the seeds. If you like it hot, add another!
• Festival Adaptation: This makes a fantastic quick snack for festivals like Janmashtami or Ganesh Chaturthi. It’s light, flavorful, and easy to make for a crowd. My mom always made these for our guests!

Serving Suggestions

Serve these sandwiches immediately while they’re warm and crispy. They’re delicious on their own, but you can also serve them with a side of extra chutney or tomato ketchup for dipping. A simple raita (yogurt dip) also complements the flavors beautifully.

Storage Instructions

These sandwiches are best enjoyed fresh. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to a day. They won’t be as crispy, but they’ll still taste good! You can also make the chutney ahead of time and store it in the fridge for up to 3 days.

FAQs

Q: What kind of bread works best for this sandwich?

A: While I love whole wheat, really any bread you enjoy will work! White bread, multigrain, or even sourdough would be delicious.

Q: Can I make the chutney ahead of time?

A: Absolutely! The chutney actually tastes even better after the flavors have had a chance to meld together. Store it in an airtight container in the fridge for up to 3 days.

Q: How can I prevent the sandwich from becoming soggy?

A: Generously buttering the bread is the key! The butter creates a barrier that helps prevent the chutney and vegetables from soaking into the bread.

Q: Can I add other vegetables to this sandwich?

A: Definitely! Feel free to add any of your favorite veggies. Grated carrots, spinach, or even sprouts would be great additions.

Q: Is black salt essential for the flavor?

A: While you can use regular salt, black salt really does add a unique and authentic flavor. I highly recommend using it if you can find it!