• Let the frozen amla slices thaw a bit on their own, just leave them on the counter in a bowl for 20 -30 min
• In a non stick skillet, when hot , add the thawed amla pieces and cook them with lid on with intermittent stirring until they become softer and edges start to see slight brown spots. Usually takes about 8 min. Add the amla pieces to blender jar.
• In the same pan , add the cut tomato pieces and saute them till the flesh is soft, and skin starts to peel off. Add the tomatoes to blender jar. You can add one spray of avocado oil in between sautéing ingredients if needed.
• Now, in the same pan, add cilantro along with curry leaves. Let the cilantro wilt a bit and the stems get softer. The curry leaves will slightly shrivel. Add these to the blender jar
• In the same pan, add all the rest of the greens. Add either one table spoon water or a spray of oil and let them wilt with lid on for 2-3 min. Don't over cook them, as the nutrient content gets degraded. Add these greens to the blender as well. (If new to overload of greens, add more neutral ones like spinach)
• Now, slightly roast the sesame seeds till light brown and add them to the blender.
• Use another spray of the oil if needed, (can use water instead) then roast the red chilies, channa dal, urad dal, garlic for 2-3 min, before adding to the blender jar.
• Give it 5 min to let the ingredients cool down. Then grind until a nice paste is formed. Do not add extra water. Add salt at this stage and blitz one more time. Take the chutney into a serving bowl.

Tempering - can use minimal oil or do dry tempering

• Heat oil or few table spoons water in a skillet, then add red chilies, channa dal, brown mustard and curry leaves. Turn off stove when the mustard seeds splutter. Add the tempering to the chutney and enjoy.
• Serve with hot rice or with idli/ dosa.