Green Chutney - All purpose

I am sure you would all know to make Green chutney with coriander / mint - green chillies, here s a lil twist to the regular ones and this serves great of sandwiches due to its thick consistency

You can also store this for upto 3 weeks

11/2 cup Coriander Leaves
1/2 cup Mint Leaves    
1/2 Bread slice      
2 Tbsp Peanuts   ( you can either go in for boiled, raw , salted ones)
2 Tbsp Yougurt
Salt -  To taste
1 Tbsp Lemon Juice
1" Ginger      
5-6 Green Chillies  ( depending on the variety , i used small Indian chillies)

-Wash mint - Coriander and green chillies thoroughly well by soaking it in a big bowl of water and rinsing it a couple of times , for the sand and sediments to be completely removed
-In a mixie / blender add in bread , peanuts and blend it well
-Now add in all the other ingredients and blend until u get in a smooth paste
- Add a few drops of water to adjust the consistency

Note:

If you are planning to store it, use glass bottles or air tight containers, and omit the lemon juice
Add the juice as and when you use it
This is a more thicker version and usually goes well on sandwiches and used as a spread
In case you want a lighter version to go with pakodas / panner tikkas, omit the bread and peanut and you can add some raw mango pieces for a more tangy taste
In case you just want to go for a plain coriander chutney , omit the mint leaves, this will also give you a more lighter  kind of a parrot green color to the plate