📝 About This Recipe
A quintessential staple of Indian tea-time, these sandwiches feature a vibrant, zingy herb spread that perfectly balances heat, acidity, and freshness. The secret lies in the 'Chutney Butter' technique, which prevents the bread from getting soggy while delivering a punch of aromatic spices. It is a nostalgic, refreshing bite that captures the bustling energy of Mumbai's street food culture in every crisp, crustless triangle.
🥗 Ingredients
The Vibrant Green Chutney
- 2 cups Fresh Cilantro (Coriander) (tightly packed, including tender stems for maximum flavor)
- 1/2 cup Fresh Mint Leaves (plucked from the stem)
- 3-4 pieces Green Chilies (Thai bird's eye or Serrano, adjusted for heat preference)
- 1 inch Fresh Ginger (peeled and roughly chopped)
- 1 tablespoon Roasted Chana Dal (Dalia) or Peanuts (provides thickness and prevents water separation)
- 1 tablespoon Lemon Juice (freshly squeezed to preserve the bright green color)
- 1/2 teaspoon Black Salt (Kala Namak) (for a distinctive sulfurous, tangy depth)
- 1/2 teaspoon Cumin Powder (toasted)
- 1/2 teaspoon Sugar (to balance the acidity)
- 1-2 tablespoons Ice Cold Water (use only as needed for blending)
The Sandwich Assembly
- 8 slices White Sandwich Bread (soft, pullman-style loaf is best)
- 4 tablespoons Unsalted Butter (softened to room temperature)
- 1 medium Cucumber (peeled and very thinly sliced into rounds)
- 1 teaspoon Chaat Masala (for sprinkling over the vegetables)
- 1/4 teaspoon Fine Sea Salt (to taste)
👨🍳 Instructions
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1
Thoroughly wash the coriander and mint in cold water to remove any grit. Pat them very dry with a kitchen towel; excess moisture will make the chutney watery.
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2
In a high-speed blender or spice grinder, combine the coriander, mint, green chilies, ginger, and roasted chana dal (or peanuts).
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3
Add the lemon juice, black salt, cumin powder, and sugar to the blender. The lemon juice is crucial here as it reacts with the chlorophyll to keep the sauce a vivid emerald green.
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4
Pulse the mixture, adding ice-cold water one tablespoon at a time only if necessary to get the blades moving. You want a thick, spreadable paste, not a liquid sauce.
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5
Taste the chutney and adjust the salt or chili levels. Transfer to a glass bowl and set aside.
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6
Prepare your bread slices on a clean workspace. Using a serrated knife, you may choose to trim the crusts now or after assembly for a cleaner look.
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7
Generously spread softened butter over one side of every bread slice. Ensure you spread it all the way to the edges; this fat barrier prevents the chutney from soaking into the bread.
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8
Apply a thick, even layer of the green chutney over the buttered side of four bread slices.
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9
Layer the thinly sliced cucumber rounds over the chutney-covered slices, slightly overlapping them to cover the entire surface.
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10
Lightly sprinkle a pinch of Chaat Masala and a tiny bit of sea salt over the cucumber layers for an extra flavor kick.
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11
Close the sandwiches with the remaining four buttered bread slices, buttered-side down.
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12
Press down gently with the palm of your hand to fuse the layers. Use a sharp knife to cut each sandwich into four triangles or fingers.
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13
Serve immediately while the bread is soft and the chutney is fresh.
💡 Chef's Tips
Always use room temperature butter; cold butter will tear the soft sandwich bread. Adding a small amount of roasted peanuts or chana dal acts as a stabilizer, preventing the chutney from 'weeping' water onto the bread. Use ice-cold water when blending to prevent the blender blades' heat from dulling the bright green color of the herbs. If you have leftover chutney, store it in an airtight glass jar with a thin layer of oil on top to prevent oxidation. For a 'Club' version, add thin slices of boiled potato and beetroot for a hearty Mumbai Vegetable Sandwich.
🍽️ Serving Suggestions
Serve alongside a steaming cup of Masala Chai for the ultimate afternoon tea experience. Pair with a side of crispy Masala Potato Chips or Nylon Sev for added texture. Accompany with a small bowl of sweet Tamarind Chutney for a delightful sweet-and-spicy contrast. If serving at a party, keep them under a damp paper towel until the moment of serving to prevent the edges from drying out.