Take a mixer grinder and put 1 cup of chickpeas (kabuli chana) that has been soaked in water for 6 hours and then boiled. Then, add 3 pieces of dry red chilies (each broken in half), 4 to 5 deskinned cloves of garlic, fresh ginger of ½ inch in size (cut into two small pieces), and 3 pieces of fresh green chilies (each broken in half). (Pro tip: You may skip adding garlic and red chilies to the chutney. And, if you prefer hot and spicy chutney, you can add more red and green chilies to it).

Then, add 1 tsp of sesame oil to the ingredients in the jar. Finally, add 1 tsp of regular table salt to it.

Grind it just once to get a coarse paste. Do not add any water to it.

Now, add 1 tsp olive oil to it. (Pro tip: Adding olive oil at this stage and not initially will allow it to mix nicely with the chutney paste).

Mix it nicely with a spoon and then add ½ tsp of fresh lemon juice to it. You can also squeeze the juice of half a lemon into it directly. Adding lemon juice will enhance the eventual taste and flavor of the chutney.

Mix it nicely, transfer it to a bowl, garnish with a piece of fresh coriander leaf, and your homemade tasty and spicy kabuli chana chutney is ready to be served alongside several dishes and snack items.

Put 1 cup of chickpeas (kabuli chana), soaked in water for 6 hours and boiled, along with 4 to 5 deskinned cloves of garlic, and 2 pieces of fresh green chilies (whole) in the grinder.

Now, add ½ cup of fresh spinach (washed and cut into small pieces) to it.

Grind it just once to get a coarse paste. Do not add any water to it.

Then, add 1 tsp of sesame oil, 1 tsp of salt, and 1 tsp of olive oil to the ingredients in the jar as well. (Pro tip: If you do not want to add sesame oil to this chutney, you can use whole sesame seeds in its place).

Grind it to a fine paste this time. When you are satisfied with the consistency of the paste, transfer it to a bowl. (Pro tip: Do not add too much water at once. Add gradually checking the consistency of the paste. Blend every time you add water to it. However, I prefer having a thick consistency).

Finally, garnish it with a bit of chili flakes, and your spicy spinach kabuli chana chutney is ready. You can have it along with any baked or cooked dishes and snack items.