Mint/Pudina Leaves: 1 bunch
Coriander Leaves: 1 bunch and a half
Coconut grated: 3/4 cup
Ginger: 1/2 inch
Green Chillies: 2-3 (adjust according to your tolerance level.... I add 3)
Salt: as needed
Wash the leaves properly under running water.
Take the leaves off the pudina bunch. Discard the stem.
Now put the coriander leaves, pudina leaves, grated coconut, salt, ginger, green chillies in the mixie and blend them till you get a paste.
Spread butter generously on bread slices.
Now spread the mint coriander chutney.
Cover with bread slices.
Serve as an evening snack with coffee.
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