Carrot Chutney

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 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. Add tomato and fry till it gets soft. Remove from pan and allow it to cool.
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.
Grind coconut, salt, the fried items, and the carrot - tomato mixture into a smooth paste adding three quarter cup of water. Heat the remaining half a tablespoon of oil and add the mustard seeds and hing powder. When the mustard splutters, pour into the chutney - when cold. Serve this colourful chutney garnished with coriander leaves