Ingredients

• Carrot - 200 g
• Black gram dal - 2 tsp
• Bengal gram - 2 tsp
• Red chilies - 4
• Raw mango - 1/3 cup, chopped
• Grated coconut - 1/4 cup
• Mustard - 1 tsp
• Asafoetida powder - 1/4 tsp
• Oil - 4 tsp
• Curry leaves - a few
• Salt to taste

How to Make Carrot- Mango Chutney

• Steam the carrot till soft and chop.
• Heat 2 tsp of oil and roast both the dals, red chilies and coconut.
• Cool and grind with carrot and raw mango to a paste.
• Mix in the salt.
• Heat remaining oil and season with mustard, asafoetida and curry leaves.
• Add the seasoning to the chutney.
• Serve with idly or dosa.