Step 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).

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

• Use 2-week old methi leaves for a non-bitter chutney.

• Cool cooked ingredients before blending.