Green Chutney – Coriander Mint Chutney for Sandwich

Green-chutney-coriander-mint-chutney-for-sandwich-recipe

Indian style Coriander Mint Chutney for Sandwich. Green chutney. Can be served with Vadapav, Bhel, Dhokla, Samosa and Chaat. Use it as a spread or as a dip.

This Indian style Coriander Mint Chutney is called as the Green Chutney. This Green Chutney can be used as a spread or as a dip. This can be stored in the refrigerator for days. It can also be served with Vadapav, Bhel, Dhokla, Samosa, Chaat etc. Here is how to do a quick Green Chutney.

Everything is ground raw in this green chutney recipe. Wash and clean the coriander leaves (cilantro) and mint leaves. Clean and peel the ginger.Β  Take a blender / mixie and add in all the ingredients except the oil to the blender. Add more green chillies if you need it really spicy. If you do not have jaggery, use sugar. While adding lemon juice, make sure you do not add the seeds of the lemon as the chutney might become really bitter. Lemon juice also helps in retaining the colour of the chutney.

Green-chutney-coriander-mint-chutney-for-sandwich-recipe-grind

Grind everything together without adding water. Pulse 5-6 times for a minute. The chutney will come together after some time. Add in 2 tablespoons of sunflower oil or vegetable oil and pulse it for another 10 seconds. Taste for seasoning. The Coriander Chutney – Green Chutney is ready. Store in an airtight container in the refrigerator for up to 3 days. This chutney can be used for sandwiches as a spread.

Green-chutney-coriander-mint-chutney

 

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Green-chutney-coriander-mint-chutney

Coriander Mint Chutney for Sandwiches | Green Chutney for Sandwich Recipe

Indian style Coriander Mint Chutney for Sandwich. Green chutney. Can be served with Vadapav, Bhel, Dhokla, Samosa and Chaat. Use it as a spread or as a dip.

  • Total Time: 10 mins
  • Yield: 3 1x

Ingredients

Scale
  • 1 cup Coriander leaves
  • 1/2 cup Mint leaves
  • 2 Green Chillies
  • 1 inch piece Ginger
  • 1/4 teaspoon Cumin powder
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Jaggery
  • Juice of a small Lemon
  • 2 tablespoon Sunflower/Vegetable Oil

Instructions

  1. Wash and clean the coriander leaves (cilantro) and mint leaves and set aside. Take a blender / mixie and add in all the ingredients except the oil to the blender.
  2. Grind everything together without adding water. Pulse 5-6 times for a minute. The chutney will come together smooth on its own. Add in the sunflower oil or vegetable oil and pulse it for another 10 seconds. Taste for seasoning.
  3. Store in an airtight container in the refrigerator for up to 3 days.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Category: Chutney, Sandwich Spread, Dips
  • Cuisine: Indian

coc-mint-calories

10 thoughts on “Green Chutney – Coriander Mint Chutney for Sandwich”

  1. My husband asks for this chutney most of the time. Well, all your recipes are great Kannamma. So happy that you are sharing it here. It’s like you have the gift to make any new bee in cooking appear as an expert, just by following your recipes and directions to the t. Do you have a book you are planning to write? I will buy, treasure it and pass it to my kids.

  2. Perfect chutney for sandwich….my daughter has sharing day at school and she wanted me to make something special…tried this chutney with grilled sandwich and it was a hit…thank you

  3. Radhika Ram

    Excellent recipe i was looking for. My kids always ask for a sandwich, was looking for chutney recipe. yours was the best.

  4. This is so simple suguna ,every time I think its a process.thank u.i will do and update u.






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