Sandwich chutney

Preparation info

  • Makes

    1 x 250 ml

    • Difficulty


    • Ready in

      15 min

Appears in

Lands of the Curry Leaf

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

Use this vibrant green chutney to accompany tiffin or snack items, or for a true subcontinental sandwich, add it to a sandwich with slices of steamed or boiled plantain, and some refreshing Pakistani Cabbage salad.


  • 1 bunch coriander (cilantro), leaves picked
  • 1 bunch mint, leaves picked
  • 1


Bring a saucepan of water to the boil, and have a bowl of iced water on standby.

Shock the mint and coriander leaves in the boiling water for 3–5 seconds, then remove with tongs and plunge straight into the iced water. When cooled, dry the leaves on paper towel. (Blanching the leaves helps keep the chutney green and makes it easier to blend.)

Put the coriander and mint leaves in