Mint-Coriander Chutney Veggie Sandwich

Mint Chutney Veggie Sandwich. Image © Subashbabu Pandiri/ Eye Em/ Getty Images
  • Total: 60 mins
  • Prep: 60 mins
  • Cook: 0 mins
  • Yield: 2 sandwiches

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 butter
  • 2 large potatoes (boiled, peeled and sliced thick)
  • 1 medium-sized cucumber (sliced thin)
  • 2 medium-sized tomatoes (sliced thin)
  • 1 large beetroot (boiled, peeled and sliced thin)
  • 1 large onion sliced very thin (optional)
  • 1 teaspoon chaat masala (available in most Indian grocery stores)
  • Dash freshly ground pepper
  • 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.