Carrot Chutney

Ingredients
Grated carrot - 1 1/2 cups
 Roasted peanuts - 1/4 cup
 Grated coconut - 1/2 cup
 Dry red chillies - 4 Nos
 Coriander powder - 1/4 teaspoon
 Garlic - 1 clove
 Salt to taste
 For tempering Mustard seeds - 1 teaspoon
 Curry leaves - 2 springs
 Dry roast the red chillies and garlic. Add a teaspoon of oil and add the grated carrot and coriander powder. Saute till carrots are slightly done. Add in the rest of the ingredients and saute for a minute. Cool and grind to a smooth paste adding a little water. Transfer to serving bowl. Heat a teaspoon of oil and crackle the mustard seeds and fry the curry leaves. Pour it over the chutney. Serve with Dosa.