Best Bombay Sandwich Chutney Recipe in 10 mins | Green Chutney for Sandwich
Last Updated on May 26, 2023 by Santosh Allada
Bombay Sandwich Chutney Recipe is one of the easiest and tastiest spreads. Replicate the taste of Mumbai roadside sandwiches at home. This versatile spicy green chutney also works as a perfect dipping sauce for deep-fried snacks, dhokla, chaats, etc
In Indian cuisine, there are many chutney varieties to serve with different dishes – dipping sauce with snacks, as a side dish with a main course meal, and toppings for the chaat items.
Today’s post is for a chutney specifically made for sandwiches.
Growing up in Bombay, I’ve lots of fond memories of eating chutney sandwiches.
I tried many times to recreate the magical Bombay sandwich at home but failed. The reason was the secret to making the sandwich chutney. But, with this full-proof recipe, you can replicate the flavors at home on your first attempt.
What is Bombay Sandwich Chutney?
Bombay Sandwich chutney is a vibrant green color spicy chutney that is mainly used as a spread to make sandwiches.
Hara is green in Hindi and because of the green color, the green chutney is called Hari Chutney in Mumbai.
Mumbai Sandwiches are incomplete without the spicy green chutney. In fact, the sandwich chutney is the heart of the Bombay Sandwich, be it a masala toast sandwich, grilled sandwich, or junglee sandwich.
What makes Bombay Sandwich Chutney so special? The ingredients used to make the green chutney elevates the taste and flavor of any sandwich or snack.
About Bombay Sandwich Chutney Recipe
The Bombay Sandwich Chutney is made with fresh coriander leaves, ginger, spinach leaves, cumin, fried gram, lots of green chilies, and black peppercorns.
There are a lot of different versions of street-style green chutney and almost every street vendor makes it by using a slightly different combination of ingredients.
Ever wondered why the sandwich is bright green in color and the consistency is thicker than the regular chat chutney?
The chutney calls for a thickening ingredient. Traditionally, roadside food stalls or sandwichwallahs (sandwich sellers) use different ingredients like fried gram, dry roasted peanuts, sev, boondi, or white bread slices.
A few street vendors add a few spinach leaves to brighten the green color. Well, it is a secret ingredient that is not a secret anymore. Hahaha!
This Bombay sandwich chutney recipe is a solution to the most tiresome question “what to cook for breakfast”? The recipe is a guideline, take the ingredients and change the quantity to suit your palate.
I usually make this Bombay Sandwich Chutney to make sandwich varieties like the Bombay Vegetable Sandwich or Bombay Masala Toast Sandwich.
Usually, I boil potatoes, and beetroot and make sandwich chutney a day in advance at night and store them in the fridge. So, the next day making sandwiches is a breeze.
Reasons to make
Super easy to make
Burst of flavors
No cooking recipe
Requires minimal prep work
Gets ready in under 10 minutes
Vegetarian and Vegan
Use fresh coriander leaves for the best flavors and color.
Prepping coriander leaves: Cut and discard the roots. Along with coriander leaves, include the tender stems as they are loaded with loads of flavor. Discard the tough or woody stems.
Rinse the coriander leaves and spinach leaves thoroughly.
The consistency of the green chutney is important, it has to be medium-thick. So, add less water while grinding. A watery chutney will make the bread soggy and also the flavors will get diluted.
Spread some butter on the bread before applying green chutney. This will prevent the bread from becoming soggy.
I’ve added raw palak leaves. You can blanch them before grinding.
Bombay sandwich chutney is meant to be spicy. You can make it less spicy by reducing the number of green chilies.
Request you to make the green chutney in small amounts as it stays good for only 3-4 days in the refrigerator. While you can freeze the chutney to store for months, the freshness of the herbs is lost.
Add lemon juice to prevent oxidization (leaves turning dark in color).
I did not add mint leaves as they oxidize quickly compared to coriander leaves. You can add mint leaves (discard the mint stems) if you are consuming the chutney on the same day. Keep the quantity of mint leaves very less as they have a much stronger flavor and can quickly overpower the coriander flavor.
For parties or get-togethers, you can easily scale the recipe and make a big batch of sandwich chutney a day prior.
This Bombay sandwich chutney recipe is no onion and no garlic.
You may find the color of the sandwich chutney different in each photo. Please note the pics were shot at different times and there was a lighting issue. Request you to ignore the color.
Herbs: Use fresh Coriander/Cilantro leaves.
Spinach leaves: It gives the chutney a beautiful green color and also add nutrition.
Thickening: I’ve used roasted split gram (daliya dal). You can substitute it with roasted and de-skinned peanuts, sev, or white bread slices.
Chat masala and black salt: These two ingredients add chatpata flavor and enhance the taste of the chutney.
Oil: It helps to retain the color of herbs and also prevents from water separating from the green chutney.
Aromatics: ginger and cumin.
Spices: green chilies and black peppercorns.
Others: water, lemon juice, and salt.
How to make Bombay Sandwich Chutney
1. Rinse the coriander and spinach leaves thoroughly to get rid of dirt, if any. Strain off the excess water.
2. In a blender jar, add the coriander leaves, spinach leaves, green chilies, fried gram, black peppercorns, cumin, ginger, salt, lemon juice, and oil.
3. Add chilled water (2-3 tbsp) a little at a time and grind to a medium thick smooth paste.
4. Add chat masala and black salt. Blend again.
5. Transfer it to a clean air-tight container. Use the chutney as a spread to make sandwiches or serve as a dipping sauce for Indian snacks.
Use the sandwich chutney as a spread to make sandwiches. Slather the green chutney on white bread slices and layer with thinly sliced vegetables (boiled potatoes, cucumber, onion, tomato, and boiled beetroot). Sprinkle chat masala on each layer of vegetable. Also, serve it as a dipping sauce with sandwiches.
Serve as a dipping sauce with fried snacks like french fries, cheese balls, spring rolls, aloo tikkis, or Indian snacks like dhokla, dabeli, samosa, vada pav.
Can serve as an accompaniment with appetizers like corn fritters, vegetable kababs, chicken tikkas, tandoori chicken, etc.
Store your sandwich chutney leftovers in a sterilized airtight glass container in the refrigerator for 3 to 4 days. But, will recommend using it within 1-2 days.
To store for longer, you can freeze the chutney in the form of ice cubes. However, I will not recommend freezing as it changes the texture and taste once you thaw it.
More Related Recipes
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Bombay Sandwich Chutney Recipe | How to make Green Chutney for Sandwich
- 1 cup Coriander leaves (tightly packed)
- 4-5 leaves Spinach leaves
- 2 tbsp Fried gram
- 6-8 numbers Green chilies (adjust according to your taste)
- 1 inch Ginger
- 1/2 Lemon juice
- 4-6 numbers Whole Black pepper
- 1 tsp Oil (neutral flavor)
- 1/2 tsp Cumin
- 1/2 tsp Chat Masala
- 1/2 tsp Black salt
- 1/2 tsp Salt to taste (add according to your taste)
- 2-3 tsp Chilled Water (or ice cubes for grinding)
- Rinse the coriander and spinach leaves thoroughly to get rid of dirt, if any. Strain off the excess water.
- In a blender jar, add the coriander leaves, spinach leaves, green chilies, fried gram, black peppercorns, cumin, ginger, salt, and oil.
- Add water (2-3 tbsp) a little at a time and grind to a medium thick smooth paste.
- Add chat masala and black salt. Blend again.
- Transfer it to a clean air-tight container. Use the chutney as a spread to make sandwiches or serve as a dipping sauce for Indian snacks.