- Coriander leaves - 1 medium bunch
- Mint leaves - 1/2 medium bunch
- Coconut - 5 tbsp (or) peanuts - 1 1/2 tbsp
- Green chillies - 5
- Pepper corns - 5 nos
- Butter - 1 - 2 tbsp
- Bread slices - 1/2 slice
- Lemon - 1/2 -1 nos (adjust to taste)
- Cumin seeds - 1/4 tsp
- Salt to taste
- Grind all the ingredients together to make the chutney.
Tips for the recipe - This chutney can be used upto one week, if bottled and refrigerated.