1. Dry fry channa dal, chillies, jeera and dhania seeds till dal changes colour and gives a nice aroma.
2. Make course powder in mixie and keep aside,
3. Wash ajwain leaves, fry them in 1 tsp of oil till they change in colour and become a bit soft.
4. Add the leaves, salt, tamarind paste and garlic to masala powder in mixie and grind it to make a paste.
5. A little water may be added while grinding.
6. Heat the remaining oil and prepare tempering with hing, mustard seeds, red chilli and curry leaves.
7. Pour this over prepared chutney.
8. Mix well and serve with plain rice/dosa/idli.

Variation: You can substitute green chillies in place of red chillies. This is a healthy, tasty chutney as the vamu leaves have a lot of medicinal properties.

Click here for more chutney recipes | ajwain recipes