Cucumber and Chutney Sandwiches are great to serve as finger foods, appetizers, breakfast, or tea-time snacks. These sandwiches are full of cucumbers, buttery, and spicy with coriander chutney.
From making chutney to preparing these Cucumber and Chutney Sandwiches, the whole process comes together in a few minutes. The recipe is customizable, allowing you to add your choice of vegetables and spreads to create variations.
Delicious Cucumber and Chutney Sandwiches
This recipe is my Indian version of the traditional English cucumber tea sandwiches. I have added spicy coriander chutney with butter for an extra punch of spice.
We need only a few ingredients to prepare Cucumber and Chutney Sandwiches, five in total. If you have coriander chutney already prepared, making these sandwiches is super quick. Cucumber and chutney sandwiches are light, flavorful, and very delicious.
These easy sandwiches are highly customizable, allowing you to add more vegetables of your choice, such as tomatoes, green peppers, and lettuce.
Ingredients and Notes
- Bread: I have used white sandwich bread slices for this recipe. However, you can use your preferred bread slices. You can use whole-wheat bread as a healthier option. The other best options are to use multigrain or rye bread.
- Coriander Chutney: It adds an Indian touch and a lot of flavor to these sandwiches, with a hint of heat. Check out my recipe for Coriander Chutney to make cucumber and chutney sandwiches. Alternatively, you can use your preferred coriander chutney recipe. The chutney should be easily spreadable and not too thin. The runny chutney will make the sandwiches soggy immediately and will not taste good. Also, you can use mint and coriander chutney if you prefer.
- Butter: I have used salted butter, and I recommend using the same. However, you can use unsalted butter if you prefer.
- Cucumbers: I have used English cucumbers to make these sandwiches. They have few to no seeds and do not release too much water immediately. If you use cucumber with lots of seeds, try to remove some before using cucumber slices in the sandwiches. I have rinsed the cucumber thoroughly and then sliced it, leaving the skin on. But you can remove the skin if you prefer, and then cut the cucumber.
- Chaat Masala: The traditional recipe includes salt and pepper. However, to add more flavor and an Indian touch, I have used chaat masala powder instead of salt and pepper. However, if you don’t have chaat masala, you can substitute it with salt and pepper. And with salt and pepper, sprinkle some roasted cumin powder for more flavor.
How To Make Cucumber and Chutney Sandwiches
- Rinse the cucumber well, pat it dry, and cut it into thin rounds. Set aside.
- I have not peeled the skin, but you can peel the skin if you prefer.
- Especially if the cucumber you are using has thicker skin, remove it before cutting the cucumber.
- Using a sharp knife or kitchen scissors, trim off the crusts.
- Instead of throwing the crusts, you can grind them into breadcrumbs.
- Or, if you prefer sandwiches with crusts, you can skip this step.
- Spread butter generously on one slice of bread.
- A thick layer of butter will prevent the sandwiches from becoming soggy.
- Now take a spoonful of coriander chutney and spread it on the other slice of bread.
- Place 6-8 cucumber slices on the top of the buttered bread slice.
- Sprinkle some chaat masala on the cucumber slices.
- If you don’t have chaat masala, sprinkle salt and pepper instead.
- You can also sprinkle some roasted cumin powder or black salt.
- Now cover the buttered and cucumber bread slice with the chutney-smeared bread slice.
- Cut the sandwich diagonally twice to create four triangular pieces.
- Or cut the sandwiches as you prefer.
- Continue with the remaining bread slices the same way to make sandwiches.
Serving and Storing Suggestions
Cucumber and Chutney Sandwiches are best served immediately. Or you can enjoy them within an hour of making them.
Serve the sandwiches with tomato ketchup, additional chutney, or your preferred dip.
The sandwiches will become soggy if left for too long. However, if you still need to serve it later, place the lettuce on top of the cucumber and then cover it with a chutney bread slice.
You can store the sandwiches in an airtight container in the refrigerator, but not for too long.
To keep cucumber and chutney sandwiches fresh for longer, wrap them in cling wrap for packing in a lunchbox.
Variations
Veggies: You can also use tomatoes, green peppers, or lettuce in addition to cucumber.
Cheese: Instead of butter, you can use soft cheese spread or a cream cheese spread.
Spread: If you prefer, you can swap the butter with eggless mayonnaise.
Avocado: Add some avocado slices to the sandwiches to make them healthier.
Chutney: Instead of coriander chutney, you can also use a combination of mint and coriander chutney for added flavor.
Helpful Tips For Cucumber and Chutney Sandwiches
Bread: Use your choice of bread: white, whole wheat, multi-grain, or rye bread.
Cucumbers: Choose the cucumber with fewer to no seeds if possible. You can peel the cucumber if you prefer, or if it has particularly thick skin, you may want to peel it.
Chutney: The chutney should be thick and spreadable. The thin and runny chutney will make the sandwiches soggy immediately.
Chaat Masala: If you do not have chaat masala, use salt and pepper to taste.
Butter: Salted butter provides the best flavor, but you can use unsalted if you prefer.
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Recipe Card
Cucumber and Chutney Sandwiches (Indian Style)
Ingredients
- 6 bread slices of choice (white, wholewheat, multigrain, or rye bread)
- 1 English cucumber
- 2 tablespoon salted butter at room temperature
- Coriander Chutney as required
- Chaat masala powder as required
Instructions
- Rinse the cucumber well, pat it dry, and cut it into thin rounds. Set aside.
- I have not peeled the skin, but you can peel the skin if you prefer. Especially if the cucumber you are using has thicker skin, remove it before cutting the cucumber.
- Using a sharp knife or kitchen scissors, trim off the crusts.
- Spread butter generously on one slice of bread. A thick layer of butter will prevent the sandwiches from becoming soggy.
- Now take a spoonful of coriander chutney and spread it on the other slice of bread.
- Place 6-8 cucumber slices on the top of the buttered bread slice.
- Sprinkle some chaat masala on the cucumber slices. If you don't have chaat masala, sprinkle salt and pepper.
- Now cover the buttered and cucumber bread slice with the chutney-smeared bread slice.
- Cut the sandwich diagonally twice to create four triangular pieces. Or cut the sandwiches as you prefer.
- Continue with the remaining bread slices the same way to make sandwiches.
Serving and Storing Suggestions
- Cucumber and Chutney Sandwiches are best served immediately. Or you can enjoy them within an hour of making them.
- Serve the sandwiches with tomato ketchup, additional chutney, or your choice of dip.
- The sandwiches will become soggy if left for too long. However, if you still need to serve it later, place the lettuce on the cucumber and then cover it with another chutney bread slice.
- You can store the sandwiches in an airtight container in the refrigerator, but not for too long.
- For packing the cucumber and chutney sandwiches in a lunchbox, wrap them with cling wrap to keep them fresh for longer.
Notes
- Bread: Use your choice of bread: white, whole wheat, multi-grain, or rye bread.
- Cucumbers: Choose the cucumber with fewer to no seeds if possible. You can peel the cucumber if you prefer, or if it has particularly thick skin, you may want to peel it.
- Chutney: The chutney should be thick and spreadable. The thin and runny chutney will make the sandwiches soggy immediately.
- Chaat Masala: If you do not have chaat masala, use salt and pepper to taste.
- Butter: Salted butter provides the best flavor, but you can use unsalted if you prefer.
Thanks for coming! Let me know what you think.