Take a frying pan and heat it on a low flame on your gas stove. When it is hot enough, add 1 tbsp of white oil in it.

Now, put 1.5 tsp of split black lentils (urad dal) and 1 tsp of chickpea lentils (chana dal) in the pan.

Stir them for about a minute.

Then add 1 tsp of cumin seeds.

Stir the ingredients for about another minute to cook them nicely.

Watch the color of the ingredients. Ideally, you must continue cooking until the color changes to golden brown.

Now, add 1 small piece of ginger of about 1 inch size, deskinned and chopped roughly, and 3 cloves of garlic, also deskinned and chopped roughly, to the ingredients in the frying pan. Do not forget to stir them to cook them nicely.

Then add 100 gms of roughly cut fresh green chilies in the pan.

Stir them nicely till the green chilies are cooked nicely.

Now, add 1 piece of tamarind of the size of a gooseberry and 1 tsp of table salt along with it to the cooked ingredients in the frying pan.

Stir them to cook and mix them nicely with the other ingredients.

Now, add about ¼ cup of fresh coriander leaves.

Stir all the ingredients until the coriander leaves are cooked.

Now, add ½ cup of freshly grated coconut to the mixture.

Keep stirring all the ingredients until they are roasted nicely.

When it is cooked properly, turn off the flame of your gas stove and set the pan aside for the ingredients to cool off at room temperature.

Now, take a clean grinder.

Transfer all the cooked ingredients from the frying pan to the grinder.

Then, add 3 tbsp of powdered jaggery to the grinder. You may add a little water to the content if you want.

Now, grind the ingredients to a paste. (Pro tip: I prefer a thick consistency and a coarser texture. However, you may add some more water to make it thinner and blend it a couple of times to get a smoother texture).

Now, take a clean bowl.

Pour the paste into the bowl. Your green chili chutney is finally ready to be consumed with a diverse range of dishes and snacks.