Chutney Sandwiches Recipe

Beyond Curry

Inspired Indian home cooking.

Chutney Sandwiches Recipe

This green sandwich chutney is mildly spiced and slightly piquant, the perfect spread for a quick vegetable or shredded chicken sandwich. [Photograph: Prasanna Sankhe]

Note: The chutney stays for a week if refrigerated in an airtight container. Depending on your fondness for garlic, you can either add more of it, or omit it totally from the mix.

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  • Yield:Serves 4
  • Active time: 15 minutes
  • Total time:15 minutes


  • 3/4 cup chopped fresh cilantro leaves and stalks
  • 1/2 cup shredded unsweetened coconut flesh
  • 1 medium clove of garlic
  • 2 Serrano chillies
  • 1 teaspoon cumin seeds or powder
  • 1/2 teaspoon sugar
  • 1/2 teaspoon lime juice from 1 lime
  • Kosher salt
  • 8 slices whole wheat or white bread
  • 2 tablespoons softened butter
  • 1 cup mashed potatoes or 1 sliced cucumber or tomato


  1. 1.

    Put coriander leaves and stalks, coconut flesh, garlic, chillies, cumin powder or seeds, sugar, lime juice and salt in a blender and blend until a smooth spreadable paste forms. You can add a few teaspoons of water to make the blending smoother. Remove and set aside. Butter 8 slices of bread. Then spread a teaspoon or two of the chutney onto each slice, until well coated. Add slices of cucumber or some mashed potato or tomato slices into each sandwich or have it plain. Serve immediately.