Step 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).

Step 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.

Step 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.

Step 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.

Step 5: Grind Dry Ingredients

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

Step 6: Grind Cooked Vegetables

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

Step 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.

Step 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.

Step 9: Serve

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

• This chutney stays good for 4 to 5 days in the refrigerator.

• Adjust the amount of red chilies or green chilies to your preferred spice level.

• Serve with steamed rice, phulka, paratha, or grains of your choice.