Green Chutney Sandwiches

These tasty green chutney sandwiches are made with fresh bread slathered with cilantro-mint chutney, butter and potato slices. An Indian street-style snack that is very easy to put together.

Want something quick and tasty to nibble on? Make some chutney sandwiches!

There are so many ways you can have them ... as a mid-morning snack at work, with a hot cup of tea in front of the television (my favorite) or just when the mood grabs you, wherever and whenever. Honestly, they're so easily assembled that I don't have to think twice about making them. I've even put some in my kids' lunch bags occasionally and they haven't complained. They've actually rather liked them and helped me make them as well. And the good thing is that when you've made one batch of chutney, it lasts a few days in the fridge. So you don't have to make it fresh every time you want to have these beauties.

Another easy sandwich recipe that kids absolutely love is this chicken mayo sandwich with lettuce and grated carrot. My kids don't tire of eating these sandwiches ever!

How to make these chutney sandwiches

1. Make the green chutney
2. Boil potatoes and cut into slices
3. Spread some butter on a bread slice and layer with potato slices. Sprinkle salt and pepper on it.
4. Spread the green chutney on another bread slice and place it on the first slice. Slice off the edges of the sandwich if you want to and cut the sandwiches in half.

That's it! That's how simple it is. A fuss-free, healthy sandwich is ready in a few simple steps.

chutney recipe

Making the green chutney for sandwiches is a matter of throwing a few ingredients in a blender and blending for a couple of minutes to get a puree. Here are the ingredients you put in the blender -

• a bunch of cilantro
• half a bunch mint leaves
• one small tomato
• 2 cloves garlic
• 1-2 green chilli
• salt

This is a very versatile and tasty dip. You can have it with so many Indian snacks and appetizers like paneer fingers (cottage cheese fingers), chicken malai tikka (grilled pieces of boneless chicken in a delicious marinade) and even main dishes like mutter pulao, a vibrant rice dish with fresh garden peas.

Top Tips

• If you don't like white bread, make these sandwiches with brown or wholemeal bread. They taste good with either kind of bread.
• The cilantro-mint chutney is what gives these sandwiches their kick. You can make a spicer version by adding more green chillies to the chutney.
• Make sure the chutney is quite thick. A runny chutney will make the sandwiches soggy and that's no fun.
• Keep the sandwiches covered with a damp cloth as you are making them. Sliced bread dries out very quickly and dry sandwiches are again not the greatest.
• Leftover sandwiches can be stored in an airtight container in the fridge for up to two days.

Variations

The cilantro-mint chutney is what gives these sandwiches their unique look and taste, but you can experiment with the other ingredients.

Sometimes I've tried other combos with the chutney like shredded cheese, tomatoes,  lettuce or a giant all-in-one sandwich that has a little bit of everything! A little cheddar right on top of the potatoes tastes especially good if you are partial to cheese. Here's a really good cheese and vegetable sandwich from Delighted Baking you might want to try, if you want a different version. However, if you want to keep it simple and fuss-free, the potatoes do taste great by themselves.

Other Indian snacks you might want to try

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