Step-by-Step Instructions

1. 1.Prepare Tomatoes and Methi

   Chop 3 Roma tomatoes. Add 1 spoon of oil to the Instant Pot. Add the chopped tomatoes, salt to taste, and 1/2 spoon of turmeric. Add 2 cups (packed) of home-grown methi leaves. Fry for a minute before closing the lid. Close the Instant Pot lid, set to Manual for 1 minute, and allow for Natural Pressure Release (NPR).

2. 2.Prepare Dry Ingredients for Grinding

   In a bowl, combine a handful each of channa dal and urad dal (or peanuts), 2 red chilies, 2 spoons of sesame seeds, 1/2 spoon of cumin seeds, and a small piece of tamarind.

3. 3.Grind Dry Ingredients

   Grind the dry ingredients (channa dal, urad dal, red chilies, sesame seeds, cumin seeds, tamarind) into a fine powder in a blender.

4. 4.Blend Cooked Ingredients

   Once the Instant Pot has naturally released pressure, cool the cooked tomatoes and methi leaves. Add the cooled cooked tomatoes and methi leaves, along with 4-5 cloves of garlic and 1/2 chopped onion, to the blender with the ground dry ingredients. Grind everything into a smooth chutney.

5. 5.Season the Chutney

   In a small pan, heat 1 tablespoon of oil. Add 2-3 sliced garlic cloves, 1/2 teaspoon of cumin seeds, 1/2 teaspoon of mustard seeds, 1 teaspoon of channa dal, 1 teaspoon of urad dal, and 1-2 broken red chilies. Fry until aromatic and the dals are golden. Pour the hot seasoning over the prepared chutney.

6. 6.Final Touches

   Squeeze the juice of one lime into the chutney. Add the remaining 1/2 chopped raw onion to the chutney and mix well. Serve with paratha, idli, dosa, or as an appetizer.