rinse the 1 cup tightly packed coriander leaves and then roughly chop them. also rinse and chop the green chilies.
take the chopped coriander leaves, ¼ cup grated coconut, 1 green chili & 1/2 tsp sugar in a grinder jar.
add 4 tbsp water and grind to a smooth chutney.
take the chutney in a bowl and keep aside.
making chutney sandwich:
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.
if you want you can slice the edges. since i was using homemade white bread, the edges were soft and not stiff like the store brought bread. hence i did not slice the edges.
now spread the chutney on the slices.
usually i spread the coriander coconut chutney on both slices. but if you want, then you can spread the chutney on only one slice.
bring together the bread slices to form a sandwich.
slice & serve the chutney sandwiches plain with some tea or coffee.