Dry roast cumin seeds, coriander seeds and sesame seeds on low flame till one can smell the aroma of the spices. Transfer to another plate and let them cool.

In a pan add little oil and fry green chillies till they change its color to pale white.

Add tomatoes and cook for a minute with lid covered till they turn soft.

Clean mint leaves and put them in tomato mix till cook evenly and shrinks to half size.

Add tamarind, garlic cloves and salt mix and remove from flame, keep aside to cool.

Meanwhile, put roasted spices in a mixer grinder and powder it.

Add mint leaves and make a soft paste. If needed add a little lemon extract to retain the green color.

To give nutty and additional flavor lets prepare temper. In a pan add little oil.

Once the oil is heated add chana dal, mustard seeds, moon dal, dry red chillies, asafetida and curry leaves.

Add this temper in mint chutney or pudina chutney and mix well.