These sandwiches are perfect for afternoon tea, light lunch, or a filling snack. Green chutney sandwiches are on repeat in my home during summers, especially for lunches when everyone wants a quick and light bite. I always have a jar of either cilantro chutney or mint chutney in the fridge, so making these is a snitch, even for my hubby and kids.
And these are so easily customizable too. Add sliced vegetables of your choice, like tomatoes, avocados, bell peppers, and beets, and create a street-food-style Bombay Sandwich within minutes. Try these sandwiches once and you’re guaranteed to fall in love with the refreshing flavors. Let’s learn all about it and get started with this easy recipe!
What is Chutney Sandwich?
A chutney sandwich is a delicious layered sandwich that consists of thinly sliced vegetables nestled between soft bread slices, generously spread with cilantro chutney. In this recipe, the combination of zesty green chutney, creamy cheese, crunchy cucumbers, and soft bread creates an explosion of tastes in your mouth. These sandwiches make a tasty and light snack with afternoon tea and also make for a great school lunch.
Ingredients - Notes & Substitutions
It takes just 6 ingredients to make this crunchy and refreshing sandwich. Let’s take a look at some ingredient notes and possible substitutions:
Chutney: Cilantro chutney or mint chutney can be used interchangeably for this recipe. Use fresh and unblemished leaves for the chutney. Scroll to the recipe card for the chutney recipe ingredients. Bread: Use whole grain or white sandwich bread here. This sandwich tastes best with soft bread. I made it once with Artisan bread and the taste of the bread overpowered the other flavors, so I wouldn’t recommend that. Cucumber: Cucumbers are a staple in tea sandwiches, and add a delightful crunch in every bite. Use English or Persian cucumbers because they tend to be crispier and don’t require peeling the skin. Butter: I like to spread a light layer of softened butter on one side of each slice because it makes the bread soft and adds more flavor. Use salted or unsalted butter based on your preference. Cheese: I like to use pepper jack or white cheddar cheese slices in this sandwich, but feel free to use the cheese of your choice. You can also skip the cheese altogether if you want to make this sandwich vegan. Seasoning: A sprinkle of chaat masala on the buttered side of each slice of bread adds an extra burst of flavor that you don’t want to miss. You can find chaat masala at most Indian grocery stores, or online.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How To Make Chutney Sandwich
Here are the step-by-step instructions and photos for this recipe for chutney cucumber sandwiches:
Prepare Chutney
Add green chiles, ginger, lime juice, and water to the blender first so it helps get the blender started. Top that with cilantro, salt, and spices. Blend to a smooth consistency. Here is the detailed recipe for cilantro chutney or mint chutney (both work equally well!).
Assemble the Sandwiches
Take two slices of bread and spread a light layer of butter on one side of each slice (pic 1). Now spread a generous amount of green chutney over the buttered side (pic 2). Now spread sliced cucumbers across one slice to form an even layer. (pic 3) Lightly sprinkle some chaat masala over the cucumber slices for an extra burst of flavor. (pic 4) Place a slice of cheese over the cucumbers (pic 5). Now place the second slice of bread with the green chutney side facing down on top of the cheese slice. Gently press the sandwich together. If you like, trim off the crumbs using a sharp knife (pic 6). Now cut the sandwich in half (pic 7). Repeat the process to make more sandwiches.
Serving Suggestions
For a light lunch, serve these chutney cucumber sandwiches with a refreshing glass of regular lemonade or Indian lemonade, called Shikanji. Serve it with a side of sweet potato fries for a filling meal. If you are serving them during tea time, pair the sandwiches with a steaming cup of masala chai or ginger tea, along with crisp Almond Nankhatai cookies.
How to Store
These sandwiches are best served cold. Keep them refrigerated and covered with a damp kitchen towel until ready to serve to maintain freshness and prevent them from drying out. Consume within 24 hours. I don’t recommend freezing the chutney cucumber sandwiches because the texture of the bread and cucumber will change when thawed.
Popular Variations
Switch up the sauce: Experiment with different sauces and sandwich spreads according to your liking. Some delicious options include cream cheese, herb butter, pesto, and spicy hummus. Bombay sandwich: Add sliced vegetables like tomato, beets, bell peppers, or avocado and turn it into a Mumbai street-food classic for a more substantial meal. Make it vegan: Skip the cheese or replace it with vegan cheese to enjoy a vegan chutney sandwich. Make it low-carb: Use your favorite low-carb bread and enjoy this sandwich guilt-free. I use Aunt Millie’s brand which has 1-2 grams of net carbs per slice.
Recipe Tips & Notes
Use English or Persian cucumbers: Both these varieties have tiny seeds making them crisper, plus there is no need to peel the skin. I prefer to use organic varieties so I can leave the skin on. Thinly slice the cucumbers: I like to use a sharp knife or mandoline slicer to thinly slice my cucumbers for better crunch and even distribution. Season the cucumbers: I like to sprinkle chaat masala on the cucumber slices to add more flavor. You can also use salt and pepper instead. Choose the right bread: I like to use sturdy but soft bread such as whole grain or white bread to avoid excessive sogginess from the chutney. Assembling the sandwiches just before serving also minimizes sogginess. I avoid using artisan bread since that is too firm and robust for this delicate sandwich. Serve chilled: Refrigerate the sandwiches because they are best served chilled. Take them out of the fridge about 5-10 minutes before serving.
Here’s what readers most commonly ask about the cucumber chutney sandwich recipe:
Popular Indian Street Foods
These recipes are part of the Indian Snacks Collection:
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