Bombay Sandwich Chutney Recipe — Thick Green Chutney That Actually Spreads

A Bombay sandwich stands or falls on its chutney — and a runny chutney makes soggy bread. This one is ground thick with roasted peanuts and barely any water, so it spreads, grips the bread, and stays put in every layer.

*Recipe illustrated — the photo is a serving illustration; this is the full tested recipe from my Chutney Rules Book.*

#### Ingredients

- 1 cup coriander leaves

- ½ cup mint leaves

- 2–3 green chilies

- ½ inch ginger

- Juice of 1 lemon

- 2 tbsp roasted peanuts

- ½ tsp cumin seeds

- Salt

- Barely any water

#### Method

Grind to a thick paste — this one spreads, it doesn't pour. Peanuts give it body so it grips the bread.

Chef's note: street vendors grind in a bread slice for extra thickness. Peanuts do the same job and keep it in your healthy brief.

#### Nutrition

~20 cal | protein 1g | carbs 1.5g | fat 1.2g | fiber 0.5g (per 2 tbsp, approximate)

#### How long it keeps

Fridge 4–5 days · freezer 1 month (ice-cube tray).

If this was useful, save the pin on Pinterest so it's there for your next Bombay sandwich — and follow my garden-to-table kitchen on Instagram @padma.gardentable.

Check out my other chutney recipes on this blog.