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Tricolored Ribbon Sandwich

Spicy tangerine colored coconut and red chili chutney with a classic green chutney and spread cheese sandwiched between white slice bread. A childhood snack time favorite with a patriotic twist for India’s Independence Day.
Prep Time 30 minutes
Cook Time 0 minutes
Course Appetizer, Bread, Breakfast, Brunch, Finger food, High Tea, Snack, tea time
Cuisine Indian
Servings 4 Whole Sandwiches


  • Mixer/Blender
  • Spatula
  • Serrated knife
  • Butter knife


Green Chutney -

  • 1 cup Coriander leaves fresh
  • 10 pcs Mint leaves fresh
  • 4 Cashews
  • 1 Green chili
  • 1 tbsp Lemon juice
  • 1/2 tsp Cumin seeds
  • 1/2 tsp Ginger freshly chopped
  • 1 pc Garlic clove
  • 1/4 tsp Salt

Orange Chutney -

  • 2 Red chilies
  • 1/2 cup coconut
  • 1 tsp Lemon juice
  • 1/2 tsp Cumin seeds
  • 1/2 tsp Ginger freshly chopped
  • 1/4 tsp Salt
  • 1/2 Tomato

Assembly -

  • 4 tbsp Spread cheese
  • 2 tbsp Butter soft
  • 20 slices White bread


  • To make the Green Chutney, add all the ingredients into the mixer and grind. Keep stopping the mixer and scraping down the sides until everything is smooth and combined into a paste. Once done place in the fridge. Should take 5 mins.
  • To make the Orange Chutney, add all the ingredient into the mixer and grind. Scrape down the sides and make sure it is a smooth paste. Once done place in the fridge. Should take 3-4 mins.


  • Get 4 slices of bread and line them up in front of you. Butter each slice lightly. Spread a dollop of the green chutney on one, the spread cheese on the second slice, orange chutney on the third slice and leave the fourth slice empty.
  • Place the second slice (spread cheese) on the first slice (green chutney) cheese spread side up. Place the third slice (orange chutney) on the spread cheese slice facing up. Cover the sandwich with the last empty slice of bread.
  • Using a sharp knife cut the sides of the bread and cut the sandwich into half length wise.
  • Enjoy with potato chips aka wafers or chai.


  • Do not add too much water/ liquid into the chutney as it cannot be thickened once thinned out. You rather have a thick spread than a liquid runny one. So be mindful while making the chutney.
  • Whip the butter a little to make it lighter and fluffy before spreading.
    Ideally a serrated knife will work best to cut the sides of the bread.