Ingredients

• 3-4 - carrots
• 1/2 tsp - fenugreek seeds
• 1.5 tsp - urad dal
• 6-8 - dry red chilli
• 1/2 cup - grated coconut
• Salt
• Tamarind - lemon size
• 1/2 tsp - jaggery

How to Make Tangy Carrot Chutney

• Clean and grate carrot.
• Heat the kadai, put 1 tsp of oil.
• Put fenugreek seeds, urad dal and fry till it becomes red.
• Put grated coconut, dry red chilli, grated carrots, tamarind.
• Fry for 10-15 mins until the raw smell of the carrots goes.
• While grinding, add jaggery and salt.
• Grind all the ingredients to a fine paste.
• Garnish the chutney with seasoning.