Grated coconut - half the quantity of grated carrots
Peanuts - 1 tbsp
1/8 teaspoon turmeric powder
Dry red chillies - 2 (adjust as per taste)
Tomato - 1 medium or 2 small ones
Garlic - 1 clove (optional)
Coriander seeds - 2 tsps
salt to taste
2 teaspoons oil
For tempering
1 teaspoon oil
1/2 teaspoon mustard seeds
1/8 teaspoon hing (asafoetida)
1 dry red chillies (broken)
Instructions
Peel and grate carrots. Dry roast peanuts. Set aside. Fry coriander seeds (till aromatic) and red chillies separately (till crisp, do not darken) in 1 tsp oil. Set aside.
Fry grated carrots in 1 tsp oil with turmeric powder till raw smell goes. Set aside.
Grind together all ingredients for chutney to slightly coarse paste. Transfer to serving bowl.
For tempering, heat oil, add mustard and let crackle, add hing, red chillies. Pour tempering over chutney. Cover immediately and set aside for 1 minute to retain flavor.
Serve with puris, masala puris, neer dosa, rawa rottis, rice rottis etc
Note
Adding tomato is optional. It is added to reduce the spice level and to give a slight tang. You can add a mix of green as well as red chillies too. For gluten free chutney, avoid asafoetida.