Bombay Green Chutney Sandwich With Mint And Coriander

Bombay Green Chutney Sandwich, where buttery white bread is generously smeared with a luscious green chutney and stacked high with fresh slices of onion, tomato, cucumber, potato, capsicum and a sprinkling of cheese, is a classic vegetable sandwich that anyone will love.

Sandwiches are just perfect for breakfast, lunch and even dinner. Chutney sandwich, Mumbai’s favourite street food, is a healthy vegetarian option that’s insanely delicious. The next time you want a satisfying, meatless meal, fix yourself a vibrant green, chutney sandwich.

Bombay Green Chutney Sandwich Recipe:

Bombay sandwich introduces a variety of colours and flavours, thanks to its fresh crunchy veggies, and its signature mint and coriander green chutney base. This multi-layer vegetarian sandwich, topped with a sprinkling of cheese certainly stands out.

To make this Bombay sandwich, firstly prepare the green chutney. Wash the coriander leaves well and roughly chop them.

Next, pick and wash the mint leaves.

Peel the ginger and garlic and roughly chop them up. Slit the green chillies. Chop the coconut.
Now take the coriander leaves, mint leaves, green chillies, ginger, garlic and coconut in a mixie jar. Add salt, sugar, cumin seeds and lemon juice.

Grind the ingredients to a smooth paste. Add a little water, if required.

Green chutney is ready. Keep aside.

Boil two medium potatoes, peel and slice them. Peel and slice the onions and cucumber. Slice the capsicum and tomatoes. Keep aside.

Now take 12 bread slices and trim the edges (optional).

Apply ½ tsp butter on one side of each slice.

Then spread the green chutney over the buttered slices.

Next, place boiled potato slices on 6 of the buttered and green chutney-smeared slices. Sprinkle salt and pepper over them.

Then place tomato slices over the potato slices. Lightly sprinkle salt and pepper over each layer of vegetables.

Next place cucumber slices over the tomato slices.

Now place capsicum slices over the cucumber slices.

Lastly place onion slices over the capsicum slices. Season with salt and pepper.

Grate cheese over the veggie sandwich.

Cover each veggie packed bread slice with a buttered and green chutney smeared bread slice.

Cut the sandwich in half diagonally.

Serve Bombay Chutney Sandwich with Tomato Ketchup and a mug of coffee.

If you are searching for more sandwich recipes, then do try out Egg Mayo Sandwich.

Street Food Style Veggie Sandwich Recipe details below:

Bombay Sandwich

Bombay sandwich is truly a veggie heaven! A filling sandwich that's bursting with vibrant colours and varied flavours! Stuffed with veggies and fresh herbs, this homemade sandwich is anything but boring.

Course Breakfast/Snack, Dinner, Lunch

Cuisine Maharashtrian

Prep Time 20

Cook Time 5

Total Time 25

Servings 6

Calories 393kcal

Author Shil

Ingredients

For the green chutney:

1 cup coriander leaves chopped
½ cup mint leaves chopped
2 green chillies slit
1- inch ginger
2 garlic cloves
3 tbsp. grated coconut
1 tsp lemon juice
1 tsp Salt
1 tbsp. sugar
½ tsp cumin seeds
A little water to blend if required

For the Bombay Sandwich:

1 medium cucumber thinly sliced
2 medium tomatoes thinly sliced
2 medium onions thinly sliced
2 medium potatoes boiled and thinly sliced
1 big capsicum thinly sliced
12 slices of soft white bread
6 tsp butter
6 oz grated cheese
Salt and pepper to taste

Instructions

To prepare the Bombay Chutney Sandwich, firstly clean and wash the coriander and pudina leaves well. Chop the coriander leaves roughly. Pick the pudina Peel and roughly chop the ginger, garlic. Roughly chop the coconut into pieces.
Now add coriander, mint, green chillies, ginger, garlic, coconut, jeera, salt, sugar, lemon juice to a mixie jar and blend to paste, adding a little water, if required. Keep aside.
Boil and peel the potatoes. Slice them and keep aside.
Peel the onions and cucumber and slice them up.
Cut the capsicum and tomatoes into slices.
Now to assemble the sandwich, apply butter on 12 slices of bread.
Then spread the green chutney over the buttered slices.
Next place potato slices over the green chutney smeared bread slices and sprinkle salt and pepper.
Over the seasoned potato slices, place cucumber slices, tomato, capsicum and onion slices. Season each veggie layer with salt and pepper.
Grate cheese on top of the six veggie stacked bread slices.
Lastly, place the remaining six buttered + green chutney slices over these six veggie bread slices. Cut into triangles.
Enjoy delicious Bombay Chutney Sandwich with tomato sauce.