Ingredients

• Carrots - 4, medium sized
• Green chillies - 5
• Garlic cloves - 4
• Sesame seeds - 50g
• Tamarind - 6 flakes
• Curry leaves - 6
• Coriander leaves - A hand full
• Jeera - 1 tsp
• Urad dal - 1 tbsp
• Mustard - 1/2 tsp
• Urad dal - 1/2 tsp
• Red chillies - 4
• Oil to fry
• Salt to taste.

How to Make Spicy Carrot Chutney with Tamarind

• In a frying pan, fry sesame seeds and jeera separately without oil, and blend them into a fine powder and keep aside.
• In the same pan, put some oil and fry separately garlic (until golden brown) and green chillies, and tamarind and 1/2 tsp urad dal.
• Keep all of them aside.
• Cut carrots into rounds and fry with a handful of coriander leaves.
• Now grind everything including the sesame seeds and jeera powder in a blender.
• Put some water to make the paste creamy.
• Take the paste from the blender and put it in the bowl.
• Heat some oil in the pan and put curry leaves, mustard, 1 tbsp urad dal, and red chillies.
• When the mustard starts spluttering, switch off the stove and pour it in the chutney that was in the bowl. Mix well.