1 1/2 grated carrots
1 cup grated coconut
2 green chilies, chopped
1 tomato, chopped
3 red chilies
2 tbsp oil
1 tbsp finely chopped coriander leaves
1/2 tbsp black gram (urad) dal
Salt to taste
1/4 tsp mustard seeds
A pinch of asafoetida

Carrot Chutney

1. Heat 1 tbsp oil in a pan, fry the grated carrots and chopped green chilies till they are cooked.
2. Add tomato and fry till it gets soft. Remove from pan and allow it to cool.
3. Heat 1/2 tbsp of oil in another pan, fry red chilies and black gram dal till the dal turns light brown in color. Let it cool.
4. Grind coconut, salt, fried items and the carrot-tomato mixture into a smooth paste adding 3 quarter cup of water.
5. Heat the remaining oil, fry mustard seeds and asafoetida until they splutter.
6. Remove and pour into the chutney and garnish with cilantro leaves.