For masala
For tempering
  1. Dice carrot .Pressure cook or microwave till the carrot chunks are cooked . Peel the skin after carrot cools .
  2. Meanwhile, heat oil in a small pan. When oil is hot, add urad dal ,chana dal ,hing & red chillies fry till dal turns golden. Turn off the heat, add coconut & let it cool completely.
  3. Transfer the fried masala, cooked carrot ,tamarind and salt to a mixer / blender. Grind to a smooth paste.but don’t make super smooth. Taste test .
  4. Prepare the tempering .Heat oil in a small pan. When oil is hot, add mustard and curry leaves. Now add grounded chutney to this.Bring a boil by stirring in between .
  5. Serve carrot chutney with hot rice / idli / dosa / chsapathi etc . Stays good for 3-4 days in fridge .
Recipe Notes

If you don’t like hing , you can flavor the chutney with little onion / ginger / garlic . Add few pieces of it while roasting masala. Fry well and grind.

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