Chop cucumber, onion, tomato, steamed potato, and coriander leaves.

For sweet chutney, grind soaked dates (with soaking water), tamarind, salt, red chilli, coriander, cumin powder, and jaggery.

For green chutney, grind coriander, mint, green chilli, salt, lemon juice, and ice cubes until smooth.

Add both chutneys to the salad and toss well.