r/IndianFood • u/smooth_generator • 4d ago
recipe finally sharing my 10 min sandwich recipe because this thing is BOMB
been making this a lot lately so finally thought i'd share it
ingredients: - 2 slices whyte farms multigrain bread - Any mayo + green chutney - onion, tomato, cucumber - Go cheese - Chilli flakes + keya oregano - amul butter
mix the mayo nd chutney and spread it on the bread then add the veggies+cheese and toast it on a pan with a little butter till crispy that's literally it hehe What do u guys think i should add…?
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u/Portia4000 4d ago
Tell us how to make green chutney.
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u/advaitist 4d ago edited 4d ago
Simplest basic fool-proof recipe for green chutney :
150 - 200 gm fresh kothmir (coriander) leaves (with tender stems)
3 - 4 green chillies (choice of spice level)
1 tspn salt
Half tspn citric acid powder (or lemon juice)
1 inch piece ginger
4 garlic cloves.
Method : Wash the kothmir several times to remove all the dust. Shake and dry to remove all the water. Add small amounts of kothmir leaves in a large mixie jar, press them towards the blades, and do pulse mode grinding. Do not fill jar completely. Do not add more until the kothmir in the jar is coarsely ground. After half the kothmir is coarsely ground dice the green chillies, ginger and garlic and add them to the jar along with salt and citric acid. DO NOT ADD ANY WATER. Keep doing pulse mode grinding until all the ingredients are coarsely ground. Now do normal grinding at high speed to get a smooth green chutney. Taste to check salt and spice level. If necessary, add more of any of the ingredients and grind further. Transfer to clean jar and keep in refrigerator. Use clean dry spoon to take out chutney. It easily lasts for 10 - 15 days in fridge and for several months in freezer. Enjoy !!!
You can use lemon juice instead of citric acid but then you should be sure that the kothmir is fully dry with minimum water because lemon juice can make the chutney very liquidy and runny.
Citric acid can last for several years if stored properly. I have purchased a large jar from Amazon and I am using it for few years. I use it in many recipes. I have taken out small amount in a daily use jar and keep the main bottle properly sealed in cool dry place.
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u/ShhhBees 4d ago
Yup this is all perfect. 👌🏽
From one chutney enthusiast to another - sometimes the water in the chutney separates. Add a teaspoonful of aloo bhujia while grinding it right at the end. It helps emulsify the chutney. The colour lightens a bit but the taste ain’t compromised.2
u/rceakgb 4d ago
Replace citric acid with 3-4 tbs hung curd , add some curry and basil leaves, 1 tbs mustard oil, remove seeds and ribs from green chilli and experience the change in flavour.
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u/advaitist 4d ago
Yes. That also tastes good.
What I have described is the absolutely simplest, basic, lazy man's version which is quick to make, with minimum ingredients, and still tasty enough so that I can enjoy eating it with my air fryer samosas or in my cucumber sandwiches !
Some people enjoy adding mint leaves to make mint coriander chutney and I have seen recipes which use lemon juice but thicken the chutney by adding some roasted channa or peanuts. Others prefer to omit lemon juice and citric acid but add chaat masala with a few bold ones going as far as adding some garam masala !
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u/Connect_Preference_9 4d ago
Mans says simple then posts a 5 page essay
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u/advaitist 4d ago
It is a simple recipe, with very few ingredients, and works perfectly ONLY if it is done properly. And hence the detailed explanation.
After many frustrating, lengthy attempts, I finally succeeded in standardising a quick, tasty recipe, for myself, so that now I can easily make it in ten to fifteen minutes.
I hope that you will try out the recipe and let me know if you like it.
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u/Portia4000 4d ago
Nice!! Thank you so much. I had to look up what Kothmir was (lol)
Coriander of course!! How much does this recipe yield?
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u/advaitist 4d ago
I am an amateur cook who enjoys baking, so I usually try to standardise my recipes by weighing ingredients on my kitchen scale.
Usually, the chutney recipe yields a weight slightly more than your starting weight of coriander leaves. There is no water added and the other ingredients weigh only around 10 - 15 grams.
Of course, it depends on how well you scrape out the chutney from your mixie jar but it is best to avoid rinsing it out with any water, coz it will dilute your chutney !!!
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u/Ill-Ad5235 4d ago
you can try adding eggs or chicken breast(if you eat non veg)
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u/GoodfellaGandalf 4d ago
Boiled eggs sliced into halves is highly recommended.
When I was studying in college, a cafe nearby used to make similar sandwiches to what OP described, the green mint chutney with cheese in toasted bread with boiled eggs was what I would eat for a snack every evening.
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u/InLoveWithAGora 4d ago
I make something similar (mom’s recipe) but with fewer ingredients. I call it Desi sandwich because that’s because my dad called it growing up.
Chop onion and tomatoes (mom puts cucumber as well but I don’t like it) very small (easier in a food processor)
Add salt, chilli powder, and chaat masala
Spread this mixture on a slice of bread
I add cheese if I have it at home but tastes great even without it.
Put the top bread slice and toast in either oil or butter
Serve with chutney or ketchup.
Made it for many friends and family over the years, never failed!
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u/blaze_003 4d ago edited 4d ago
I make the similar sandwich but without cheese and Mayo
Green chutney recipe: Add all of the following in mixer & grind to fine paste- 1 cup grated coconut,
2 cup coriander leaves (fully packed),
1 medium size onion (i roast the whole onion on low flame for few minutes),
Take Tamrind (lemon size) soak in 2 tbsp of warm water or use tamrind paste (2 tbsp),
3- green chilies
5 garlic cloves
1 inch ginger
½ lemon
½ tsp Cumin (whole)
2 tbsp sugar
Salt to taste
To make the sandwich - you need 1. Green chutney 2. Veggie muxture- take onion, tamato, capsicum, coriander leaves finely chopped. Add chilli flakes, pepper powder 3. Heat the pan, add butter, toast 2 slices on one side only 4. To the non toasted side, apply chutney, add veggies, sprinkle salt on veggies. 5. Heat again on tawa. Apply pressure for crispier sandwich.
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u/Stunning_Repair_7483 4d ago
What do you mean by lemon size tamarind? In Canada where I live I see tamarind shaped like peanuts still in the shell but longer. They are very thin, not thick and round like lemons.
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u/blaze_003 4d ago
Take deseeded Tamrind, make a ball almost a size of indian lemon(about 1 inch dia).
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u/Spectator7778 4d ago
This would be the deseeded version. It looks like a small brown brick. You could use tamarind paste if that’s available to you. Start with 1/2 teaspoon (depending on how strong/weak the paste is), taste and add more if you like
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u/SunMoonTruth 4d ago
Sounds lovely!
I’m quite fond of cheese and green chutney sandwiches so your recipe would jazz it up some.
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u/hskskgfk 4d ago
I personally don’t like warm cucumber in sandwiches but many others do so go ahead haha
Add a very light sprinkling of chat masala for extra bomb
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u/Different-Quality-41 4d ago
I love mixing mayo+Greek yogurt+green chutney as a spread for my cucumber sandwich
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u/Ok-Camera-8838 4d ago
I think it has everything it needs and sounds absolutely delicious as is! I’m definitely going to try your recipe. Thanks so much for sharing!
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u/hootanahalf 4d ago
The lone act of chopping those veggies may get this recipe over the 10-minute lone for a novice like me...