Follow these steps for perfect results
fresh mint leaves
washed and chopped
fresh coriander leaves
washed and chopped
green chili
washed, ends trimmed and chopped
salt
to taste
yoghurt
beaten
lemon juice
to taste
Wash and chop the fresh mint leaves.
Wash and chop the fresh coriander leaves.
Wash, trim the ends, and chop the green chili.
Place the mint leaves, coriander leaves, green chili, salt, and yoghurt into a blender.
Add a few drops of lemon juice to taste.
Cover the blender and process until the mixture is smooth.
Spread the chutney on white or brown bread sandwiches.
Grill the sandwiches for a warm and satisfying snack or breakfast.
Expert advice for the best results
Adjust the amount of green chili to your preferred level of spiciness.
For a smoother chutney, add a tablespoon of water while blending.
Store in an airtight container in the refrigerator for up to 3 days.
Everything you need to know before you start
5 mins
Can be made a day in advance.
Serve in a small bowl alongside the sandwich.
Serve with grilled sandwiches, wraps, or as a side dip.
Spicy tea complements the chutney.
Discover the story behind this recipe
Common condiment in Indian cuisine.
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