Mint-Coriander Chutney Veggie Sandwich

Mint Chutney Veggie Sandwich Image © Subashbabu Pandiri/ Eye Em/ Getty Images
Prep: 60 mins
Cook: 0 mins
Total: 60 mins
Nutrition Facts (per serving)
1375 Calories
41g Fat
223g Carbs
43g Protein
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Nutrition Facts
Amount per serving
Calories 1375
% Daily Value*
Total Fat 41g 52%
Saturated Fat 17g 87%
Cholesterol 61mg 20%
Sodium 1465mg 64%
Total Carbohydrate 223g 81%
Dietary Fiber 31g 111%
Total Sugars 34g
Protein 43g
Vitamin C 148mg 740%
Calcium 444mg 34%
Iron 14mg 75%
Potassium 5204mg 111%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy, tasty mint-coriander chutney veggie sandwich can be put together in a flash. It's perfect for picnic meals and kids' lunchboxes.

Chutney is a spicy condiment from India that is made with fruit, vinegar, sugar, and spices. Typically chutneys are served with curries or other foods but don't count them out as dips, with cheese, or as a spread on a sandwich as is done here.

If you have chutney left over from the sandwiches, use it as a dipping sauce with cutlets and samosas (fried stuffed appetizers) or serve with main-course dishes like biryani (a kind of stew). 


  • 1/2 cup mint-coriander chutney

  • 4 slices whole-grain bread

  • 2 tablespoons unsalted butter

  • 2 large potatoes, boiled, peeled, and thickly sliced

  • 1 medium cucumber, thinly sliced

  • 2 medium tomatoes, thinly sliced

  • 1 large beet, boiled, peeled, and thinly sliced

  • 1 large onion, thinly sliced, optional

  • 1 teaspoon chaat masala

  • 1 dash freshly ground black pepper

  • 1 dash salt

Steps to Make It

  1. Prepare the mint-coriander chutney and set aside.

  2. Lay all the slices of bread on a cutting board and butter well.

  3. Now spread a generous quantity of the reserved chutney on each slice to cover the entire slice.

  4. Layer all the above veggies in desired quantities and combinations.

  5. Sprinkle with a pinch of chaat masala, and salt and pepper to taste.

  6. Cover with the top slice of buttered bread.

  7. You can trim edges for a fancier look but it's perfectly acceptable to leave them on.

  8. Cut in half and serve.


This sandwich tastes equally good toasted or not.