Ingredients

• 1 cup - grated carrot
• 4 - dry chillies
• 6 - curry leaves
• 1 tsp - Bengal gram dal
• 1 tsp - mustard seeds
• A pinch of asafoetida
• Salt to taste
• 2 tsp - oil

How to Make Chilli Carrot Chutney

• Heat oil in a kadai. Add the mustard seeds and allow them to splutter.
• Add the curry leaves, dry chillies, Bengal gram dal, asafoetida, and carrot.
• Cook for 2 to 3 minutes and grind it in a mixer with some salt.
• This chutney goes well with dosas.