Ingredients

Carrot—4

Green chillies (hasiru menasina kayi//hari mirch)—4

Tamarind (hunase hannu//imli)—small piece or 1 tablespoon paste

Fresh coconut ( kayi turi// nariyal)—1/2 cup

Channa dhal ( kadale bele// split Bengal gram)—1 tablespoon

Ground nut ( kadale kayi bija// peanut//moonghphali)—1 tablespoon

Jeera (jeerige//cumin seeds)—1 teaspoon

Coriander seeds (kothambari bija//sabut dhania)—1 teaspoon

White til ( seasame seeds//yellu)—1 teaspoon

Curry leaves ( karibevu//kadipatta)—2 tablespoons

Salt—to taste

Sugar or jaggery powder(bella)—1 teaspoon

Oil—1 tablespoon

Method

Wash the carrots and peel the skin .

Chop into small pieces or grate them.

Heat oil in a pan on medium heat.

Add channa dhal,jeera,dhania,ground nuts,curry leaves,fry for few seconds .

Then add sesame seeds, green chillies tamarind pieces ,chopped carrot pieces.

Fry for few minutes ,sprinkle little water.

Fry on low flame for 4 to 5 minutes,add coconut.

Mix everything and turn off the flame.

Let the mixture cool completely.

Grind all the items together along with salt and sugar in a mixer grinder jar.

Add required amount of water and grind to a smooth chutney consistency.

Transfer to a bowl.

Oil or ghee—1 tablespoon

Sasive (mustard seeds//rai)—1 teaspoon

Menthya kaalu (fenugreek seeds//methi dana)—1/2 teaspoon

Urad dhal (uddina belle)—1/2 teaspoon

Hing (asafoetida//ingu)—1/4 teaspoon

Heat ghee in a laddle,add all the ingredients,when mustard seeds stops spluttering pour over chutney and mix well.

Tasty chutney is ready to eat,serve with hot rice,idli.dosa.rotti.