Indian Chutney Paneer Sandwich
Prep time
Cook time
Total time
Coriander/Cilantro Chutney
  • 1 bunch of fresh coriander/cilantro, roughly chopped
  • 3-4 garlic cloves
  • ½" fresh ginger, peeled
  • 1 tsp cumin seeds
  • 1-2 green chili, chopped
  • lemon juice, adjust according to taste
  • salt to taste
Chutney Paneer Sandwich
  • 2 cups grated paneer (Indian cottage cheese), homemade or store bought
  • 1 cup green bell pepper, chopped fine
  • 1-2 green chilies, finely chopped
  • Salt to taste
  • Black pepper to taste
  • 1-2 tsp olive oil
  • 4-5 garlic cloves, minced
  • Chaat masala (optional)
  • Chutney
  • 1 Tomato, sliced
  • 1 Onion, sliced
  • Ketchup
  • Butter for toasting bread slices
Coriander/Cilantro Chutney
  1. In a blender, throw in all the ingredients. Pulse it by adding drops of water if too dry. Pulse until you get a smooth paste like consistency. Add water according to desired consistency. Taste and adjust seasoning.
  2. Keep in an airtight container in refrigerator for upto a week or freeze for upto a month.
Chutney Paneer Sandwich
  1. For making paneer mix :
  2. Heat up a skillet on low- medium gas. Add olive oil and garlic. Cook it for a minute or two and add bell peppers. Cook the bell peppers properly for 5-7 minutes or until soft. Add grated paneer along with salt and black pepper. Cook it by mixing it well for 5-10 minutes. Sprinkle chaat masala if using and mix.
  3. Assembling sandwich :
  4. Smear chutney on both bread slices. Now put a good amount of paneer mix on one slice. Put some onion and tomato slices. On the other bread slice, smear ketchup and put it on top of the other bread slice. In a skillet, add little butter and cook the sandwich by pressing it frequently and flipping it until you get the desired crispy texture.
  5. Serve along with more chutney.
Recipe by Naive Cook Cooks at