Take a clean grinder and put 1 cup of fresh basil leaves in it first.

Then add 8 to 10 cloves of fresh and deskinned garlic along with 4 pieces of fresh green chilies, broken in half, in the grinder. (Pro tip: If you want your chutney to be hot, you can increase the number of green chilies, or decrease it if you want it to be mildly hot).

Then add 1 small piece of roughly cut tomato in the grinder.

Now add 1 small roughly chopped onion pieces to the ingredients in the grinder.

Then add 2 almond pieces to it. (Pro tip: Adding almonds is optional. This will add some crunch to the chutney. You can also use anardana or pomegranate seeds in the chutney if you want. However, remember that if you use anardana you must reduce the quantity of salt in the chutney.

Finally, add 1 tsp of salt to the ingredients.

Grind them. Make sure that the texture of the paste is relatively coarse.

Transfer the paste from the grinder to a bowl and your homemade basil chutney is ready to be consumed with a variety of dishes.