Pluck and wash the pundi leaves thoroughly. Discard the stems.
Let the leaves lie on a towel to dry while you can start collecting your ingredients.
Heat the oil in a thick bottomed kadhai/wok on medium heat, once hot add mustard seeds let it splutter.
Then add hing and methi seeds let the methi seeds become light brown.
Toss in the sesame seeds and the chillies and the leaves and sauté until all the leaves changes color.
Turn off the heat. Let the mixture cool completely.
Grind with salt. Use little water if needed but the chutney wet but not runny. More like a paste.
Transfer to a clean glass/ ceramic container. The chutney stays good in the fridge in my place this bowl was there for 3 days by then it had disappeared mysteriously.
If you desire you can add a tempering of oil, mustard and hing on top, I don’t.