Imported from Instagram

Mumbai Street-Style Sandwich Chutney and Sandwich Masala

Name: Mumbai Street-Style Sandwich Chutney and Sandwich Masala
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 8 servings
Cuisine: West African
Ingredients: 2 tbsp Coriander seeds; 2 tbsp Cumin seeds; 1 tbsp Black peppercorns; 1 tsp Pomegranate seeds (The video indicates adding these after the other spices have toasted, then cooking for about 30 seconds.); Ginger powder (Amount unclear in the OCR; the video appears to add ginger powder to the spice mixture.); Black salt (Amount unclear in the OCR.); 5 tsp White salt (The OCR appears to read five teaspoons of regular salt; quantity is uncertain.); Fresh coriander leaves (Use a good amount; exact quantity is not visible in the source.); Fresh green chilies (Use a good amount; the source describes the chutney as spicy.); 7.5 cloves Garlic cloves (The source states 7–8 cloves.); 9 leaves Curry leaves (The source states 8–10 leaves.); Sandwich masala (The OCR indicates adding sandwich masala to the chutney, but the amount is unclear.); Water (Add enough to achieve the desired chutney thickness and help retain its bright green color.)

Recipe by Your Food Lab @yourfoodlab · Instagram

Imported by K Kampani on SeeMeCook

A bright, spicy green chutney paired with a freshly toasted sandwich masala inspired by Mumbai street-side sandwiches. The chutney is suitable for sandwiches, wraps, toasties, and chaats.

8 servings15 minWest African

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Ingredients

2 tbsp Coriander seeds
2 tbsp Cumin seeds
1 tbsp Black peppercorns
1 tsp Pomegranate seeds (The video indicates adding these after the other spices have toasted, then cooking for about 30 seconds.)
Ginger powder (Amount unclear in the OCR; the video appears to add ginger powder to the spice mixture.)
Black salt (Amount unclear in the OCR.)
5 tsp White salt (The OCR appears to read five teaspoons of regular salt; quantity is uncertain.)
Fresh coriander leaves (Use a good amount; exact quantity is not visible in the source.)
Fresh green chilies (Use a good amount; the source describes the chutney as spicy.)
7.5 cloves Garlic cloves (The source states 7–8 cloves.)
9 leaves Curry leaves (The source states 8–10 leaves.)
Sandwich masala (The OCR indicates adding sandwich masala to the chutney, but the amount is unclear.)
Water (Add enough to achieve the desired chutney thickness and help retain its bright green color.)

Steps

1
Place the coriander seeds, cumin seeds, and black peppercorns in a dry pan. Toast all of the spices over a low flame until they become aromatic, taking care not to burn them.
2
Add the pomegranate seeds after the other spices have toasted. Continue toasting for about 30 seconds; the video specifically cautions against adding the pomegranate seeds first.
3
Transfer the toasted spice mixture to a blender or spice grinder. Add the ginger powder, black salt, and regular white salt, then blend everything into a fine powder.
4
Set the freshly ground mixture aside as the Mumbai street-style sandwich masala.
5
Add the fresh coriander leaves, green chilies, garlic cloves, and curry leaves to a blender.
6
Add water as needed to help the ingredients blend and to reach the desired chutney thickness while retaining a bright green color.
7
Blend until the mixture is smooth and evenly combined.
8
Add sandwich masala to the chutney and blend or stir to combine. Serve the chutney with sandwiches, wraps, toasties, or chaats.

Notes

Several chutney quantities and some masala quantities are not clearly legible in the supplied OCR. The source does not specify storage instructions, exact yield, or the precise amount of water and sandwich masala used in the chutney.