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. 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.
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.
- 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
- 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.
- 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.
- 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
- 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
- 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.
- 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.
- 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
Find it online : https://www.kannammacooks.com/green-chutney-recipe/
Easy 15 minute Paneer Sandwich recipe made using green chutney – mint coriander chutney. Excellent for kids lunch box ideas.
School lunch boxes are a big deal. Mornings are really tight that I cannot cook exotic things for my kid’s lunch box. I am always looking for easy and quick recipes that can be made in no time. This Paneer Sandwich recipe can be put together so quickly. Its perfect for the crazy mornings at home.
You will need one recipe of easy Green Chutney . Please click the link to see how its made. You can grind the chutney the previous day and store it in the refrigerator. Even if you decide to do the chutney fresh, you will be able to do it within 10 minutes. Once the chutney is ready, you can prepare the paneer sandwich in less than 5 minutes.
Now lets make the Paneer Sandwich. Butter all the slices of bread. Buttering the bread helps in keeping the bread dry and not become soggy after applying the Green Chutney . Apply green chutney on the bread slices. I used store bought Paneer for this recipe. Cut the paneer into thin slices and place one slice per sandwich. Decide on the thickness of the paneer according to your taste. I like it about 1/4 inch thick. Sprinkle some pepper on the paneer.
You can toast the sandwich on a Panini Press, a grill pan, or a normal pan. I used a grill pan today. Use the same procedure if using a normal pan too. Heat the pan to medium hot. Place the sandwich ( butter the sides if you like it ) on the pan.
Keep a weight on top of the sandwich. I used an iron pan to weigh it down like below.
After 40-45 seconds turn the sandwich and cook the other side. Remove when lightly brown and serve.
- 4 Sandwich Bread Slices
- 2 tablespoons Butter
- 4 tablespoons Green chutney
- 1/8 teaspoon Pepper powder
- 2 slices Paneer
- Butter two slices of bread. Apply Green Chutney on both the slices. Cut the paneer as one thin slice and place it on the bread slice. Sprinkle some pepper on the paneer.
- Toast the sandwich and serve hot or at room temperature.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 5 mins
- Category: Sandwich, Lunch
- Cuisine: Indian
