Spicy Carrot Chutney

1Heat oil (1 tablespoon) in a pan and add mustard seeds (¼ teaspoon). Let them splutter.

2Add cumin seeds (¼ teaspoon), green chilies (2-3), and ginger. Saute for a minute.

3Add grated carrots (1 cup) and coconut. Cook until the carrots are soft and cooked through.

4Add turmeric powder (¼ teaspoon), tamarind paste (1 tablespoon), jaggery (1 tablespoon), and a pinch of asafoetida. Mix well and cook for another 2-3 minutes.

5Allow the mixture to cool slightly before transferring it to a blender. Blend to a coarse paste.

6Garnish with fresh coriander leaves before serving.

7Serve the spicy carrot chutney with dosa, idli, or any other South Indian dish.