How To Make Sandwich Chutney for Bombay Sandwiches?
Sandwich Chutney For Bombay Sandwiches can also be used as a spread or dip. Basic Recipes
Sandwich chutney is a spread that is used in Bombay sandwiches. If you have lived in India, especially Bombay ( Mumbai), you will know why this sandwich is to die for. Just a few slices of white bread ( the concept of whole wheat bread is still new in India and is on the rise), some veggies and a slather of this delicious sandwich chutney will leave you longing for more even as you sit down to your next meal. Bombay sandwiches are a thing with foodies across India and many try to recreate the magic at home. And also fail royally. Why? Because the secret to making the perfect Bombay Green Chutney Sandwich lies in the chutney.
When i was pregnant with Lil A, i used to get sandwich cravings. People feel like eating all sorts of things when they have a baby inside and for me, it was always a sandwich. So Mr. P and i used to go to this street vendor who makes the best Bombay Green Chutney Sandwich and his place was called the Swaminarayan sandwich store or something. While the guy was busy putting together my sandwich with extra extra cheese *remember the baby inside me part*, i was making small talk with him. Small talk on what, you may ask. No, not the weather. But on this sandwich chutney. I have always found that coconut in my sandwiches dont work well. Neither does a chutney which has both mint and coriander. And i used to observe that his chutney stayed the same color at any point of the day. Look, i used to get these cravings at all weird hours, ok? Sometimes 10 in the morning. Sometimes by 5 in the evening. So, really don’t bother to do the math and just concentrate on the recipe. So i was curious about his chutney and the guy was sweet enough to let me in to the tricks of his trade. And here it is. The perfect no bitterness sandwich chutney
Recipe For Bombay Sandwich Chutney
- Mint leaves ½ c packed
- Spinach leaves ½ c
- Bread slice 1 crust removed
- Chaat masala ½ tsp
- Cumin seeds ½ tsp
- Green chili 1
- Lemon juice 2 tsp
- Black salt ½ tsp
- Sugar 1 tsp
- Salt to taste
- Blanch the spinach and let cool completely.
- In a blender, add the blanched spinach along with the other ingredients and blend to a smooth paste.
- Transfer to a clean air tight container.
- Use as required.