Step 1

Rinse the 1 cup tightly packed coriander leaves and then roughly chop them. Also rinse and chop the green chilies.

Step 2

Take the chopped coriander leaves, grated coconut, chopped green chilies and sugar in a grinder jar.

Step 3

Add 3 to 4 tablespoons water and grind to a fine and smooth consistency.

Step 4

Take the chutney in a bowl and set aside.

Step 5

Spread butter evenly on bread slices. If packing the sandwiches for tiffin box or picnics, then spread a generous amount of butter, so that the bread does not become soggy.

Step 6

If you prefer you can slice the edges of the bread.

Step 7

Spread the chutney on the bread slices.

Step 8

Usually I spread the coriander coconut chutney on both the bread slices. But if you want, then you can spread the chutney on only one side of the bread.

Step 9

Bring together the bread slices to form a sandwich.

Step 10

Cut into triangles or squares and serve Chutney Sandwich as is with some chai or coffee.