Carrot chutney

Instructions

1. This recipe will make 6 servings of Carrot chutney.
2. Dice carrots. Soak red chilies and mustard seeds for 1 hour.
3. Coarsely grind soaked chilies, mustard, and most carrots. Crack mustard seeds, add curry leaves.
4. Stir in paste and remaining carrots.
5. Add salt, optional jaggery. Simmer until oil separates.
6. Transfer cooled chutney to a jar.
7. This Carrot Chutney pairs well with dosas, idlis, chapatis, or can be used as a dip for vegetable sticks. Enjoy the burst of flavors!