Heat a pan and add 1 teaspoon oil. Add 1/2 teaspoon cumin seeds, 1/4 teaspoon fenugreek seeds, 1 teaspoon coriander seeds and fry. Add chopped green chillies and fry. Add as many green chillies as needed and fry. Add washed mint leaves and fry. Cook mint leaves in oil for 5 minutes. Add 1/2 teaspoon turmeric powder and mix. Move these fried ingredients into a plate to cool it down. To the same pan, add 1 teaspoon oil. Add tomato pieces and fry. Fry on medium flame till tomatoes become soft. Add tamarind, garlic cloves and cut off the stove. Let the tomato pieces cool down. In the mean time, add previously fried mint leaves mixture into a mixie jar. Add 1 1/2 teaspoon salt or salt to taste and grind it into a paste. Add fried tomatoes, garlic cloves and grind into a paste. Prepare tempering now. Heat 2 teaspoons oil in a pan. Add 1/2 teaspoon mustard seeds, 1/2 teaspoon cumin seeds, 2 teaspoons black gram, 2 teaspoons bengal gram and fry. Add pieces of 2 dried chillies, curry leaves and fry. Add prepared chutney and mix.