To begin with carrot Chutney, soak the dry red chillies and mustard seeds in just enough water for 1 hour or more.

Chop the carrots very finely (do not grate them). Make a fine paste of the red chilly and mustard in a mixer grinder. Add 3/4th of the carrots and give it one quick blend. Do not make it into a paste.

In a pan, heat the oil for tempering in a pan. Add mustard seeds and let it crackle.

Add curry leaves and let it crisp up. Once it is done, add the ground carrot and chopped carrot in the pan.

Add 1/4 cup of water to the pan and add salt and jaggery and boil on a low flame, till the oil separates.

Once it is cooled down, store it in an air-tight jar.

Serve Carrot Chutney with Kanchipuram Idlis, Phulkas or Neer Dosa.