Clean and finely chop amaranth leaves. Chop amla lengthwise into rough pieces.
Heat a kadai, add tbsp of coconut oil. Once the oil is heated, add cumin seeds, red and green chili and let them fry.
Take the fried cumin seeds, red and green chili into mortar pestle. Add ¼ tsp turmeric powder and salt to it.
To the same kadai, add 1 tbsp oil, chopped amla pieces and let them fry for 3 - 4 minutes.
Meanwhile, make a rough paste out of these ingredients in the mortar pestle.
To the same kadai, add chopped amaranth leaves, turmeric powder, and salt. Cook the amaranth leaves and amla together till done. It took around 5 minutes on a medium flame for me.
Now add this amaranth leaves mixture to the mortar pestle and make a rough paste.
It should be rough paste as shown in below picture. And you can make this in the mixer grinder as well but just make sure that you don't grind it into a smooth paste.
Take the chutney into a serving bowl and add tadka made using mentioned ingredients.