Sandwich Chutney is very Indian in its name and taste. But, one has to taste it (ideally from a vendor on the streets of India) to appreciate the nuances in the flavors of a sandwich brought about by this thrilling green sandwich chutney. How do you taste it when you are away from your country? You ask your mom to ask the sandwich wale bhaiya (Sandwich selling brother) for the recipe! 😛

Sandwich Chutney

Chutney recipes and raita recipes are the underdogs of the food blogging world. Not many really want to read them (I hardly do, rather, did) because you assume you know it all! I mean, how hard can making a raita be right? All you have to do is add some stuff into yogurt. That’s where most of us tend to go wrong. Some subtle techniques like beating the yogurt smooth before adding spices, the variety of spices and herbs added makes a ton of difference to something even as simple as a raita recipe.

I know, you are wondering why I am rambling on about raita when this recipe is supposed to be about homemade sandwich chutney! When I started writing this recipe, I started to doubt if it deserves a separate post or if I should merge it with another recipe where I would actually put the chutney to use.  Just as I was thinking about this, I received a comment on the recent Grape Raita recipe from a reader(SS). She said that she had tried the recipe and it was a big hit with both her husband and herself.

Chane ki Chutney

That comment made my day! While raita is not a recipe as such, the grape raita was so lovely with so many different flavors that I felt compelled to share it. The fact that somebody actually referred to the recipe, recreated it and took time to leave their feedback behind on the post convinced me that the sandwich chutney deserves a post all for itself 🙂

Also, considering the fact that I had made the efforts of asking my mom to find out the recipe from my favorite sandwich selling vendor from back home? Ain’t this green spread totally deserving? So that’s how I came about to writing this recipe for Sandwich chutney. With unique nutty flavors from toasted chickpeas, this vegan chutney will make you relive the joy of jay walking in the streets of India. If you have never had it before, it will surely create a memory that will make you relive the moment you tasted it, years later 😀

Sandwich Chutney

Here is the recipe for:

Homemade Sandwich Chutney


Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 40 minutes

Serves: Makes about 1 cup of chutney



  • 1 bunch of coriander cleaned and chopped
  • 1 inch of fresh ginger
  • 2 cloves of garlic
  • 10-15 mint leaves
  • 1/4 cup dried chickpeas
  • 1-2 green chilies (thai chilies or 1 jalapeno pepper)
  • Juice of 1/2 lemon
  • 1 tsp sugar
  • Salt to season
  • Water for soaking the chickpeas
  • Up to 1/4 cup water for making the chutney


  1. Dry roast the chickpeas in a pan on medium high heat for about 5 min.
  2. When you start smelling the nutty flavours of the peas, turn off the heat.
  3. Add ot watr and let the chickpeas soak for about half an hour.
  4. Since both, the chickpeas and the water are hot, half an hour softens the peas enough to puree them yet retain their nutty texture.
  5. Blend the soaked chickpeas with the rest of the ingredients using small quantities of water until a smooth texture is obtained.
  6. Add water to adjust the consistency as desired.
  7. This chutney can be stored in an airtight container in the refrigerator up to a week.

My Take:

This chutney can be used for many recipes other than the intended sandwich. Feel free to experiment with this deliciously versatile chutney.

You can substitute toasted chickpeas with toasted peanuts in the recipe and skip the step of soaking.

Yummily Yours'



Bookmark the permalink.


  1. Love chutney sandwich any day. Your recipe sounds delicious. Loved the addition of chickpeas. Sneaky protein, eh? 🙂

    • Ha ha. Not really Shree 🙂 If the sandwich wala bhaiya told me he adds cream,I would have! I followed his recipe to the dot so I can recreate One of my fav street food 🙂

      • You may also try using ( as an alternative to chickpeas) chana dal roasted fresh , or even Bhavnagri ganthiya or farsan as an ingredient that gives body or smoothness required as a spread. As an added nutrition, try using cooked palak-paste alomg with coriander

  2. Pingback: BOMBAY SANDWICH | MOM’S CHUTNEY SANDWICH - Yummily Yours'

  3. Looks yummy. .love all your recipes. .thanks for sharing 🙂

  4. Pingback: DOSA RECIPE & HOW TO SERVE DOSA FOR A PARTY - Yummily Yours'

Leave a Reply

Your email address will not be published. Required fields are marked *