Raw Mango Chutney Sandwich

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Raw Mango Chutney:
1 cup Raw mango, finely diced or grated
2 tsp Ginger
1/4 cup Onions
2 tsp Oil
1 tsp Mustard seeds
1/2 tsp Turmeric
1 tsp Red chilli flakes
1 Bay leaf
1/2 tsp Salt
3 tbsp Sugar
1/4 cup Water
For sandwich:
4 Bread slices
4 pieces Lettuce
1/2 cup Amul cheese, grated
6 Sliced onions
Extra virgin olive oil

Raw Mango Chutney Sandwich

  • Easy


  • Raw Mango Chutney:



I come from Gujju-land and yet I have a few acquired tastes for authentic Gujarati foods. The one thing that took me forever to get accustomed to was raw mango. I never understood what the big deal was – save for the occasional pickle with aloo paratha, which again is not Gujarati. But yesterday, a stroll around the groceries (yes, I go there for fun!), I saw them and felt I had to use them.

Our Gujarati cookbooks offer a variety of delectable recipes, each one more unique than the other. Today, I’m rebelling a slight bit away from the traditional (because it’s what I do best) with a more westernised flavouring, and ingredients that are easily available in our generation’s kitchen – because I’m very practical.

And I pair this Indian concoction with a very salty Amul cheese, lettuce, onions and a good drizzle of extra virgin olive oil – as an effort to recreate a gorgeous sandwich I was addicted to in my days in Boston at a dessert bar called Finale.

This is simplicity at it’s best, with limited ingredients, which allows the chutney to take centre stage and let the flavours work it’s magic.

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Raw mango chutney:

Heat the oil in a non-stick small pot. Then add the mustard seeds.
Once the mustard seeds start to pop, add ginger, onions, turmeric, and bay leaf.
Sauté them for around 5 minutes.
Then add the diced mangos, red chilli flakes, sugar and salt.
Sauté for another 5 minutes, or until the mangos are well coated with the seasonings.
Then add the water and apple cider vinegar and let the chutney simmer in the liquid for another 15-20 minutes.
Remove from heat and gently squish down with the back of fork.
Let the chutney cool completely before using.



Layer a generous spread of the mango chutney on one slice of bread. Pile it up with lettuce cheese and onions. Drizzle a good amount of extra virgin olive oil.
Fasten with the other slice of bread.
Slice into half, enjoy!

Kamini Patel

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