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Carrot Chutney

Cooking time: 20 Minutes

Ingredients :

Carrots - 1-1/2 (medium ones)
Coconut - 1 cup
Green chilli - 1
Tomato - 1
Dry red chillies - 3
Oil - 2 tablespoons
Coriander leaves - 1 tablespoon
Black gram dhal - 1/2 tablespoon
Salt - 3/4 teaspoon
Mustard seeds - 1/4 teaspoon
Hing powder - a pinch

Method :

1-Grate the carrots. Chop the coriander leaves finely. Chop green chilli and tomato. Heat one tablespoon of oil in a pan and fry the carrot and green chilli till they are cooked.
2-Add tomato and fry till it gets soft. Remove from pan and allow it to cool.
3-Heat half a tablespoon of oil in a clean pan and fry the red chillies and black gram dhal till the dhal turns light brown in colour. Let it cool.
4-Grind coconut, salt, the fried items, and the carrot - tomato mixture into a smooth paste adding three quarter cup of water.
5-Heat the remaining half a tablespoon of oil and add the mustard seeds and hing powder.
6-When the mustard splutters, pour into the chutney - when cold. Serve this colorful chutney garnished with coriander leaves