Raw Mango Chutney Sandwich

Raw Mango Chutney Sandwich

Dips & Condiments,Sandwiches

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.

The Recipe


  • 1 cup Raw mango, finely diced or grated
  • 2 tsp Ginger, grated
  • 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
  • 1 tbsp apple cider vinegar
  • For sandwich:
  • 4 Bread slices
  • 4 pieces Lettuce
  • 1/2 cup Amul cheese, grated
  • 6 Sliced onions
  • Extra virgin olive oil


  • 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!

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The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.