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