Step-by-Step Instructions

1. 1.Prepare Coriander and Tomatoes

   Wash 2 bunches of coriander 3-4 times and drain all the water. Chop 2 raw tomatoes (or 1 big plum tomato, or 2 handfuls of cherry tomatoes).

2. 2.Cook Coriander and Tomatoes

   Add the chopped tomatoes and washed coriander to a pan or Instant Pot. Add 1 tbsp oil, 0.5 tsp turmeric, and salt to taste. If using an Instant Pot, cook on manual for 2 minutes with Natural Pressure Release (NPR). If cooking on a stovetop pan, cook until the tomatoes are soft and the coriander is wilted.

3. 3.Prepare Dry Ingredients for Grinding

   In a microwave-safe bowl, combine 20 almonds, 1 handful urad dal, 1 handful sesame seeds, 1 tbsp coriander seeds, and 1 tbsp cumin seeds. Microwave for a total of 1 minute and 30 seconds.

4. 4.Add Spices for Grinding

   Once the microwaved ingredients are cool, add 2 red chilies (or green chilies), 2 garlic cloves, and a small piece of tamarind to the bowl.

5. 5.Grind Dry Ingredients

   Transfer the dry ingredients, chilies, garlic, and tamarind to a blender and grind into a fine powder.

6. 6.Grind Cooked Vegetables

   Once the cooked coriander and tomatoes are cool, add them to the blender with the ground dry powder. Grind coarsely.

7. 7.Prepare Seasoning

   In a separate pan, heat 1 tbsp oil. Add 1 tbsp urad dal and 1 tbsp channa dal. Sauté until they turn golden brown. Then add 1 tsp cumin seeds and 1 tsp mustard seeds and let them splutter. Add 1 chopped onion and sauté until translucent.

8. 8.Combine and Finish

   Add the coarsely ground coriander-tomato mixture to the pan with the seasoning. Mix well and cook for a few minutes until heated through. Squeeze the juice of half a lime or lemon over the chutney.

9. 9.Serve

   Serve the green leafy chutney warm with steamed rice, phulka, paratha, or grains of your choice.