This summer grilled chicken sandwich is PACKED with our tangy, minty, spicy, herbaceous Green Chutney blend. Start my making a delicious marinade that is also used for a creamy mayo and crunchy slaw for the finished sandwich. And for a flavor BONUS, Chef Kenny makes some sweet and spicy zucchini achaar masala pickles! Our mouths are watering just thinking about the harmony of flavors with this one! Follow along the recipe below to see all the components to this tasty sandwich!
Recipe and photos by Chef Kenny Scott
PUR Spices Green Chutney Marinade
3 tablespoons PUR Spices Green Chutney spice
1/4 cup chopped cilantro
3 each scallions chopped
3 cloves garlic
1 teaspoon salt
1/4 cup lime juice
3/4 cup vegetable oil
Combine all ingredients in food processor and run until smooth. 1/4 cup of the marinade is good for 1.5-2 pounds of your favorite meat. It’s great with chicken, lamb, pork or beef.
Green Chutney Mayonnaise
1/2 cup green chutney marinade
1 cup mayonnaise
In bowl combine ingredients and mix until smooth. Serve with your favorite sandwich or as a dip for veggies.
Green Chutney Slaw Dressing
1/4 cup green chutney mayo
1/4 cup Greek yogurt
1/4 cup lime juice
1 tablespoon honey
1 tablespoon salt
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6 cups shredded cabbage
1 each shredded carrot
In mixing bowl combine chutney mayo, yogurt, lime juice, honey, and salt . Once combine add in cabbage and carrots and chill until ready to serve.
Zucchini Achaar Masala Pickles
2 zucchini sliced thin into coins
1tablespoon salt
1 tablespoons sugar
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1/2 tablespoon Achaar Masala
2 tablespoons honey
3 tablespoons white vinegar
In bowl combine salt, sugar and zucchini and let cure for 30 minutes. A lot of liquid will be pulled out drain this lightly then rinse and squeeze the zucchini out. Once drained add the achaar masala, honey and white vinegar place in a mason jar and store in fridge for at least a month.
See the picture above for the grilled chicken sandwich using all of the previous recipes from the pickles to the mayo to the slaw