Raw Green Chana and Tomato Chutney

1.Rinse the green chana thoroughly under running water. If using dried chana, ensure they have been soaked overnight and then drained.

2.In a large mixing bowl, combine the rinsed green chana, finely chopped green chana leaves (½ cup), and chopped tomatoes (2 medium).

3.Add the deseeded and finely chopped green chili (1) to the mix for a bit of heat. Adjust the amount according to your taste preference.

4.Sprinkle the chopped fresh coriander leaves (¼ cup) into the bowl.

5.Drizzle in the lemon juice (2 tablespoons) and mix well. The acid from the lemon will brighten the flavors.

6.In a small pan, dry roast the cumin seeds (1 teaspoon) over medium heat for about 1-2 minutes, just until they become fragrant. Be careful not to burn them. Once roasted, crush them lightly and add to the bowl.

Seasoning and Finishing Touches Season the mixture with salt and black pepper according to taste. Then, pour the extra virgin olive oil (2 tablespoons) over the chutney. Mix thoroughly until all the ingredients are well combined.

8.Garnish with roughly chopped fresh coriander leaves (¼ cup) before serving.

9.Serve your Raw Green Chana and Tomato Chutney immediately, or store it in an airtight container in the refrigerator for up to 2 days.