Step-by-Step Instructions

1. 1.Prepare Coriander and Tomatoes

   Wash 2 bunches of coriander thoroughly 3-4 times and drain all excess water. Chop 2 Roma tomatoes (or equivalent) into small pieces. Add the chopped tomatoes and coriander to a pan or Instant Pot.

2. 2.Cook Coriander and Tomatoes

   Add 1/2 tsp turmeric powder, salt to taste, and 1 tbsp cooking oil to the coriander and tomatoes in the pan. If using an Instant Pot, cook on 'Manual' for 2 minutes with Natural Pressure Release (NPR). If cooking on a stovetop, cover and cook until the coriander wilts and tomatoes soften.

3. 3.Roast Dry Ingredients

   In a microwave-safe bowl, combine 20 almonds, 1 handful of urad dal, 1 tbsp coriander seeds, 1 tbsp cumin seeds, and 1 tbsp sesame seeds. Microwave for 1 minute until fragrant and slightly toasted. Alternatively, dry roast on a stovetop until golden brown.

4. 4.Grind Dry Ingredients

   Allow the roasted dry ingredients to cool completely. Transfer them to a blender. Add 2 dry red chilies, 2 garlic pods, and a small piece of tamarind. Grind into a fine powder.

5. 5.Grind Chutney Base

   Allow the cooked coriander and tomatoes to cool completely. Add the cooled coriander and tomato mixture to the blender with the ground dry ingredients. Grind coarsely until well combined but still with some texture.

6. 6.Prepare Seasoning

   In a separate pan, heat 1 tbsp cooking oil. Add 1 tbsp urad dal, 1 tbsp channa dal, 1 tsp cumin seeds, and 1 tsp mustard seeds. Sauté until the dals turn golden brown and the mustard seeds splutter.

7. 7.Combine and Finish

   Add the coarsely ground chutney mixture to the seasoning in the pan. Mix well and cook for 1-2 minutes, stirring occasionally. Squeeze the juice of 1/2 lime into the chutney and mix again. Adjust salt if necessary.

8. 8.Serve

   Serve the healthy green leafy chutney with steamed rice, phulka, paratha, or grains of your choice. This chutney stays good for 4-5 days in the refrigerator.