Cucumber, Tomato, Mint Cilantro Chutney Snack Sandwiches. Vegan Recipe

We always had these cold sandwiches packed up when going for a trip, while growing up. These are Mom’s favorite sandwiches for a reason. A- they taste really good, B- all the kids always ate them without much fuss, or any fuss, C- they are easy to whip up, pack and take anywhere :)

Mom used to make the sandwiches with home-made butter. The whole process of making cream and then butter and all that from milk. Now of course we just sub it out with earth balance, evoo or other non dairy butter options. I have my eye on this vegan butter and this one to try to make some palm oil free buttah at home! What is your favorite vegan butter or substitute option.

I mean really, who doesnt like Mint Cilantro Chutney, cucumbers and bread :). Use any of my breads ranging from Wheat, White, Multigrain, Rye and more here. Or use GF breads here.

These Snack/picnic sandwiches are perfect as tea sandwiches too. The Indian version of tea sandwiches. yumm.

Add some cooked chickpeas,beans or blackened tempeh or a veggie burger patty to make these into a meal.

More Sandwiches and Burgers here.


The easier way to make these is to use the entire slice of bread and layer everything. Then slice the sandwich into triangles or squares or other shapes. I decided to show the cross section for the pictures, hence already cut slices.

Layer some, or lots of Mint cilantro Chutney.

Layer tomato slices, then cucumbers.
Sprinkle salt and black pepper.

Top with more chutney if you like.
Spread some earth balance or non dairy butter on the top slice.
Cut up the sandwich into favorite shapes.

Pack these sandwiches for a road trip!

Cucumber, Tomato, Mint Cilantro Chutney Snack Sandwiches

Cucumber Tomato Mint Cilantro Chutney Snack Sandwiches
Allergen Information: Free of dairy, egg, corn, soy, nuts. Use gluten-free bread for gf version

Mint Cilantro Chutney – About 2 cups
2 cups packed fresh chopped mint leaves or 2 bunches
2 cups packed fresh chopped cilantro(I use leaves and stems) or 2 bunches
1 green chili (use less or more for preferred spice level)
1 teaspoon cumin powder or cumin seeds
1 Tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon kala namak
1/2 a medium sized apple chopped(or use tomato or omit)


Sliced Tomatoes
Sliced Cucumbers(peel if preferred)
Bread Slices
non dairy butter or extra virgin olive oil
salt and pepper

Mint Cilantro chutney:
Blend all the ingredients into a smooth thick paste. Use a few Tablespoons of water if needed.
Taste and Adjust salt and spice, mix.
Keep in an air tight container in the refrigerator for a few days or freeze for months. Thaw when needed and use.


Top a slice of bread with the mint chutney. Spread evenly.
Layer the tomatoes, then cucumbers.
Sprinkle salt and pepper to taste.
Spread some earth balance or other non dairy butter on the top slice and top the sandwich.
or use olive oil on the top slice.
Slice diagonally or in any other shape as preferred.

This snack cold sammies are being shared at Slightly Indulgent Tuesdays, Allergy Free Wednesdays, Ricki’s Wellness weekend, Yeastspotting

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  1. says

    I have mint growing in my lil garden now..Have been thinking of makling mint chutney sandwich for a long time now..Thanks for the inspiration.. Loved the first click..make you feel like taking a bite of that yummy looking sandwich

    • says

      Thanks Shema. We had loads of mint last year This year our garden is not set up yet. But there is so much mint everywhere. i love that fresh burst of flavor:)

  2. Caitlin says

    How long would you say this chutney will keep? I wonder if the apple would brown and give it a funky flavor.


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