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.

KAARA CHUTNEY

Ingredients:

Onion - 1 medium sized
Tomato - 1 1/2 medium sized
Red chilly - 3 nos
Asafoedita - 3 pinch
Tamarind - 1/2 lemon sized
Oil - 1 table spoon
Mustard seeds - 1/4 teaspoon
Urad dhal - 3/4 teaspoon
Curry leaves - 15 leaves
Salt - As required

Chop onion tomato and curry leaves.
In a tawa add oil when it gets hot add asfoedita ,mustard seeds when it splatters add urad dhal when it turns brown add onion when it turns add tomato finally when everything gets fried add curry leaves ,red chilly and tamarind.
When this gets cool grind it in mixi .
Finished simple but rich onion tomato chutney ready.........

Date Tamarind Chutney

ingredients

Dates, de seeded 1 cup
Tamarind 2 lemon sized balls
Cumin seeds 1 tsp
Ginger 1 inch piece
Red chillies powder 1 tsp
Rock salt or sea salt 1/2 tsp

Grind all the ingredients together in the blenderiser to form a fine paste.
Stays for up to a month if well refrigerated.