### TranslatedIngredients: 3 carrots, 1 tablespoon mustard, 1 teaspoon good, 8 dry red chillies, salt - as per taste, 1 tablespoon oil, 1 teaspoon mustard, 6 curry leaves ### PrepTimeInMins: 75 ### CookTimeInMins: 15 ### TotalTimeInMins: 90 ### Servings: 6 ### Cuisine: Indian ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To make carrot chutney, first soak dry red chillies and mustard seeds in water for 1 hour as per the experiment. Finely chop the carrots. Now put the soaked chilli and the mustard in a mixer grinder and grind it. Add 3/4 carrots and grind it. Do not make paste, keep it rough. Take it out in a bowl. Now heat oil in a small pan for tempering. Add mustard seeds and let it cook for 10 seconds. Now add curry leaves and after 10 seconds add the ground mixture and the remaining carrots. Add 1/4 cup of water, salt and jaggery. Let it cook for 5 to 7 minutes. Turn off the gas and allow it to cool. Serve or store in air tight container. Serve this carrot sauce with Kanchipuram idli, masala dosa or any other dosa for breakfast.