This Green chutney is made by blending finely coriander leaves / cilantro, green chili, ginger, roasted groundnut. It is flavored using salt and honey. Lime juice is added for tanginess. It is healthy and tasty chutney. Also, in this post I am saharing the recipe of how to make a simple sandwich using this chutney. Green Chutney is the most creative way to include greens herbs like cilantro/coriander leaves in your diet as has great benifits especially it detosifies our system. I don't add mint leaves in the green chutney as I am used to adding only cilantro/coriander leaves. Also, I don't use garlic. There are many version to this green chutney. And it is so versatile chutney/spread or dip as it can be used as a spread on sandwitches to it can be used as dips for variety of Indian savoury sncaks or accompaniment for breakfast like dosa, idlli etc.
Green chutney sandwitches has been my favorite from my school days. Most of the birthday parties this green chutney sandwitch was a hit in Bangalore those days. Also, green chutney use to be one of the accompanimentit for samosas, cutlets etc. which again are most of our favorite snack. So green chutney brings back such good memories. Green chutney with coconut were made sometimes in our homes as chutneys with dosas. At our home in Abu Dhabi we make green chutney sandwich and it our favorite. I make also tri-colour sandwich using green chutney(Please click on the link for recipe video). It use to be my sons' favourite when they carry their lunch box to school. So lets get started with the recipe of this vesatile chutney and a simple sandwich using this amazing chutney.
Recipe of Super Healthy & Tasty Green Chutney + Sandwich
Cusine: Indian
Serving: Chutney enough to spread on 8 slices of bread
Section 1:
Ingredients for making chutney:
1 cup tightly packed coriander leaves / cilantro
3 green chili deseed- ( or according to spice level )
1/2 inch ginger
1 table spoon roasted peanut
1/4 cup bread pieces or pieces of trimmed ends of bread
juice of 1/2 a lemon
1/2 tsp roasted cumin / jeera
1/4 tsp black salt
1/4 -1/2 tsp salt to taste
1/2 tsp honey or sweetener of your choice
2 ice cubes 2-3 tbsp chilled water
Ingredients for making sandwich:
4 slice of brown/ white bread with sides trimmed (few of the trimmed ends can be used in chutney and the rest can be used to make bread crumbs)
Green chutney for spreading on 4 slice of bread
2-3 tbsp butter 2 slice of cheese or use grated cheddar cheese
1/2-1 tbsp sesame seeds
Section 2:
Equipment used for making chutney:
High speed blender / mixer or food processor
Equipment used for making sandwich:
Skillet or pan to toast the bread
Section 3 : Recipe Video
For better understanding watch the recipe video before going through the directions
Section 4
Directions for making chutney
To a high speed blender/ mixer add 1 cup tightly packed coriander /cilantro leaves with tender stems and all the ingredients below
two ice cubes
juice iof 1/2 leamon squzeed
3 deseed green chilli (or accoding to spice preference)
1/2 inch ginger piece
1 tbsp of roasted peanut or roasted grams
1/4 cup bread slice or sides of the bread made into small pieces
1/2 tsp roasted cumin
1/4 tsp blacl salt
1/4 -1/2 tsp salt to taste
1/2 tsp honey or any sweetner of your choice
2-3 tbsp of ice cold water
Finally, blend untill it forms smooth, creamy consistency
Directions for making sandwich
Trim the sides of the 4 brown / white bread slices
Spread green chutney on 4 bread slices
Place sandwich cheese slice on two bread or grate the cheese on to two bread slice
Now, place the other bread slices without cheese over the bread with cheese
Spread butter on one side of the sandwich and sprinkle seaseme seeds
Place the bread slice with the butter side down on skillet/pan heated over low to medium flame to toast and press lightly
And quickly spread butter and sprinkle seaseme seeds on the the top of both the slice and turn over when the bottom sides just start turning golden brown
Remove when the bottom side also turns goldren brown and serve with cucmber and green chutney
Section 5 : Storing instructions and conclution
Green chutney can be stored in the referageratore for 2-3 days and it can be freeezed and stored as frozen cubes for nearly 1 month or more. Hence it is ideal for meal prep.
Now, few points to note while making this chutney is that always use fresh corriander/cilantro leaves while making this chutney. And we use ice cubes and ice cold water so that the chutney retains the bright green colour, so do not skip the steps. Hoping you liked this recipe. Please do give it a try. Also, give this simple sandwich a try, I gurantee you that children will love it. Please send in your feedbacks and comments. Happy cooking! Stay healthy, stay happy!
Yummily, Vinitha
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