Wednesday 21 February 2018

Green Chutney Sandwiches - Chutney na Sandwich

Chutney na Sandwich | Green Chutney Sandwiches

Teatime treats are very special to Parsi homes. This simple green chutney sandwich never fails to please and is commonplace at birthday parties or casual gatherings. While I was the exception to the rule and it was not my favourite growing up, all of that changed when I tasted this version thanks to my loving and generous neighbour, Baki aunty. There was something in her touch that took these delicious sandwiches up a notch!


Makes 24 sandwich halves

1 quantity coconut & coriander chutney 

125 g/ 4 oz soft salted butter

1 loaf of sandwich bread with 24 slices

2 firm ripe tomatoes

1 cucumber

Mix the prepared chutney and butter until well combined to a smooth consistency. Apply generously to both slices of the bread.
Thinly slice 2 firm ripe tomatoes. Remove the seeds and place on a paper towel to remove any extra liquid. Sprinkle lightly with salt
Thinly slice a cucumber and place on a paper towel; sprinkle lightly with salt.
Place the tomatoes and cucumbers on one side of the sandwich on top of the chutney. Place the other side over, press lightly.
Repeat and serve.

Tomatoes and cucumbers must be paper-thin. Removing the water by placing them on a kitchen towel is most important. Otherwise, the sandwiches will turn soggy.
Wrap the ready-to-eat sandwiches in a damp tea towel until being served to avoid the bread from drying up.
Texture of the chutney must be as smooth as possible. This will depend on your grinder.



Makes approximately 2 cups Chutney

200g/ 7 oz desiccated coconut
1 ½ cups of coriander leaves; packed tightly
2 tbsp jaggery
6 green chillies
½ tsp salt
¼ cup fresh lemon juice
2 green peeled mangoes
10 fresh mint leaves

In an electric grinder/food processor or blender; grind till fine and smooth the desiccated coconut. Then add the rest of the ingredients in order green chillies, salt, coriander leaves, salt, diced mangoes, mint leaves and lemon juice. Taste for the salt, the heat from the chillies, the sourness and the sweetness. Balance must be perfect to suit your palate.  


Prepare ahead of time and freeze. It will stay for up to 1 month.

Defrost for 24 hours in your fridge. 
Texture of the chutney must be as smooth as possible. This will depend on your grinder and the coconut. 
This chutney is a typical food prepared in most homes that enjoy #ParsiFood. It is versatile and although mainly prepared for the Patra ni Machi ( Fish in Banana Leaves ) it is also used  in many different dishes; Ribbon Rice, Scotch EggsFish in Pastry Roll etc. 

Green Chutney sandwiches made extra special.
Video for the chutney on Instagram IGTV Niloufers Kitchen 

My published cookbooks are available for sale through myself and on amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

Photo Courtesy Niloufer Mavalvala.


  1. Can desiccated coconut be replaced by fresh coconut slices?

  2. You did not mention when to use butter?

  3. Easy n yummy recipe how i will get ur other recipes