Spiced Carrot and Coconut Chutney

Ingredients

• 1 tsp coriander seeds
• 1 tsp mustard seeds
• 10 curry leaves
• 1 tsp salt
• 3 small whole chillies
• 1 onion grated
• 2 tbsp olive oil
• 2 garlic cloves sliced
• 2 tbsp sugar
• 1 tbsp tamarind paste
• 4 tbsp grated coconut
• 2 grated carrots
• 2 tbsp water

Method

1. Toast coriander seeds, mustard seeds, and curry leaves in a pan on low heat.
2. Add salt and whole chillies and toast gently.
3. Grate the onion and add to the pan with olive oil.
4. Add sliced garlic and cook until onions caramelize.
5. Add sugar and tamarind paste and stir to form a syrupy texture.
6. Add grated coconut and grated carrots.
7. Add water if mixture is too dry.
8. Simmer on low heat for 5 minutes until carrots soften but retain texture.
9. Cool and store in a jar in the fridge.
10. Serve chilled with cold meats or fish.