Coriander Mint Chutney Toast

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• Serves: 1 people
• Cooking: 10 minutes
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A delectable and crunchy toast layered with green chutney, juicy tomatoes, and soft cheese, this sandwich is perfect for quick mornings or evening snacking.

Coriander Mint Chutney Toast is a simple toast that packs the earthiness of green herbs, the heat of green chillies, and citrusy tang into a single slice. Spread over bread and topped with soft cream cheese, this toast balances creamy, herby, spicy, and tangy, in every bite.

Rooted in South Indian coconut-herb chutneys, this version draws inspiration rom Kerala's love for coconut, mint, and coriander, but falls squarely in the category of modern comfort food.

For more bread sandwich recipes, try the Spicy toast or the Bombay Toast.

Ingredients

• Mint Leaves - 2-3 number
• Grated coconut - 1/4 Cup
• Lemon Juice - 1 teaspoon
• Coriander Leaves - 2-3 Sprig
• Salt - 1 pinch
• Shallots - 2 number
• Philadelphia cheese - 2 tablespoon
• Bread - 2 slices
• Tomato - 1 number
• Green Chilli - 1-2 number

Directions

1. Toast the two slices of bread. Slice the tomato and grate the coconut.
2. Add grated coconut, green chilli, shallots, mint leaves and coriander leaves to a mixer grinder or blender jar. Grind into a smooth paste. Add a liitle water if required.
3. Remove to a small bowl or cup and add lemon juice and salt to taste. Mix well to combine.
4. Spread the chutney on one slice and top with tomato slices.
5. Spread the Philadelphia cheese on the other bread slice.
6. Place one slice on top of the other to form a sanwich and serve.

Cooking Tips

• Use freshly grated coconut for the best tasting sandwich

• Don't skip the lemon juice as it adds the needed tanginess to the chutney.

• Spread the cheese on the slices after toasting the bread.

• Toast your bread until golden. You want a crunch that contrasts with the soft cheese and chutney.

• Use thick bread slices. This prevents it from becoming soggy too quickly.

How to Serve

• As a breakfast or snacking toast with Chai, lemonade or coffee

• With soup for a light lunch or dinner

• As Appetisers or snacks at parties.

• In lunchboxeswrapped in foil while warm

• As grilled snack for a melty version

• With extra chutney on the side .

The Story Behind Coriander Mint Chutney Toast

Coriander Mint Chutney Toast is a modern creation of busy home cooks balancing work,and family obligations. Chutney sandwich recipes are a newer addition to Indian kitchens. These bread recipes were most likely perfected over numerous sandwich and toast making attempts. Which is why every Coriander Mint Chutney Toast recipe you try will taste different.

The recipe I am sharing with you today is a chutney sandwich created during my college days. It was born out of a need for a quick snack when mom wasn't around.

What is Coriander Mint Chutney Toast? The chutney toast sandwich is made with ingredients that most people have in their fridge and pantry, except for the cream cheese. And yet, the particular brand of cheese is what adds to the overall taste.

This toast is a lifesaver on those rushed mornings when you didn't have time to make a full South Indian breakfast for yourself or kids. Simply blend everything in the small mixer along with a few mint and coriander leaves. A squeeze of lemon, some salt, and you have a fresh and healthy green paste. Spread it thickly on toasted bread, lay down some round tomato slices, and slather on a layer of cream cheese.

Make this toast often. Not just for breakfast, but for those in-between hours when you want something that tastes fresh but doesn't require too much work. Make the green chutney and store in the fridge and older kids can make this toast by themselves.

This chutney idea is based on from Kerala-style green chutneys which typically feature fresh coconut, coriander, green chilli, garlic, and occasionally, mint or curry leaves. These chutneys are often served alongside dosa, idli, or other breakfast foods. But here, I've converted it into a spread for toasted bread with tomatoes and Philadelphia-style cream cheese.

The dish is an prime example of modern Indian snacking — easy to make, light, and rooted in regional flavours. Unlike Northern-style mint chutney which uses yoghurt or amchur, this one has coconut in focus with balanced heat and tanginess.

Regional Notes

In Kerala, coconut-based chutneys are everyday fare and made with a mix of coriander, curry leaves, or even green mango. This recipe borrows from that and pairs it with bread .

In Tamil Nadu, similar chutneys may skip mint and lean heavier on roasted gram or garlic for body.

In Maharashtra and Gujarat, coriander chutney is often sweetened with jaggery or balanced with peanuts, but coconut is rarely used unless its the coastal region of Konkan.

This toast is unique because it fuses Kerala-style chutney with the western sandwich toast, thereby creating something distinctly Indian and yet versatile. It's a perfect example of how tradition can weave its way into weekday convenience.

What to use instead of Philadelphia cream cheese?

As this this a soft cheese made with pasteurized milk, stick to other soft cheeses like ricotta, goat cheese, mascarpone cheese, blended paneer , and unflavored cheese spreads. Hummus, blended silken tofu or cashew cheese work as a creamy alternative to dairy.

Pro Tips for Perfect Results

→ Don't over-blend the chutney. Pulse ingredients just enough to make a thick and spreadable mix.

→ Add lemon juice only after blending. This keeps the chutney fresh and preserves its colour.

→ Dry the mint and coriander well before blending Excess water thins out the chutney and makes the bread soggy.

→ Use slightly stale bread. Day-old slices toast better and hold spreads without getting mushy.

Coriander Mint Chutney Toast Variations

1. Cheese Toastie

Spread chutney on one slice, top with cheese, and toast in a sandwich press.

2. With Beetroot

Add grated beetroot to the chutney while blending for a pinkish twist.

3. South Indian Open Sandwich

Layer with chutney, sliced boiled egg, and curry leaf tempering.

4. Spicy Chilli Toast

Add more green chillies or a pinch of red chilli flakes to the chutney.

5. For a richer version

Add some ghee while toasting the slices or before layering.

Diet-Friendly Adaptations

Vegan Option

Skip cream cheese or use vegan cream cheese made from cashew or tofu.

Gluten-Free

Use gluten-free bread or serve the chutney over dosa instead.

Low-Fat

Use low-fat paneer spread in place of cheese.

Nut-Free

This chutney is naturally nut-free, unlike many North Indian green chutneys.

No Onion or Garlic

Replace shallots with ginger or skip entirely.

Storing & Reheating Tips

→ Fridge: Store in an airtight container in the fridge for 2–3 days. Add lemon only when for longer shelf life.

→ Reheat:Toast is best fresh. If making ahead, toast the bread and store separately. Assemble just before serving.

Tip: Don't microwave after adding chutney. It will lose its flavour and turn soggy. Re-toast in a pan instead.

→ Freeze: Freeze the chutney only if needed. The texture will slightly change.

Common Mistakes to Avoid

→ Skipping coconut. This isn't just a coriander chutney and coconut is what gives it Kerala flavour.

→ Adding lemon while blending**. It can make the chutney bitter. Always add at the end.

→ Using soft bread**. White sandwich bread works best , and chewy or porous loaves.

→ Overload with cheese or tomatoes**. A thin layer is enough as you want balance of tastes.

Frequently Asked Questions

1. Can I use store-bought green chutney?

You can, but the taste will differ. Store-bought rarely include fresh coconut and are often sour or runny, with preservatives.

2. Is this recipe spicy?

Mild to moderate, Use more or less of green chilli as per your heat tolerance.

3. Can I use butter instead of Philadelphia cream cheese?

Yes, but you'll lose the creamy texture. Use the cream cheese swaps mentioned in the story section.

4. Can I skip tomatoes?

Yes, but the tomato adds both moisture and acidity. You could replace it with grilled capsicum or cucumber slices.

Equipment Needed

→ Small blender or chutney jar

→ Knife and cutting board

→ Toaster or tawa

→ Mixing bowl for chutney

→ Spoons

→ Optional toaster

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