Carrot Tomato Chutney

What I used:

Carrot : 1 large sized
Tomato : 2
Green chillies : 4 to 5
Garlic cloves : 4
Sugar : 1/2 tsp
Salt : as required
Oil : 1 tbsp

For the tadka/popu:

Hing / Inguva : a big pinch
Urad dal : 1/2 tsp
Mustard seeds : 1/2 tsp
Cumin seeds : 1/2 tsp
Curry leaves : a few
Oil : 1 tsp

How I did:

• Wash and peel the carrots.  Cut tomatoes and carrots into medium sized cubes.
• Take a kadai and heat a tbsp of oil on medium flame.
• Add the green chillies and cook for a minute.  Add carrot and tomato cubes.
• Sprinkle some salt which helps the vegetables to release some water and makes cooking faster.
• Cook covered till the tomatoes are soft and mushy.  
• Remove the lid and cook for few more minutes till all the water released by tomatoes is almost evaporated.
• When cooled, grind the cooked mixture along with garlic cloves in a mixer grinder.
• Add sugar and adjust the salt.
• Transfer to a serving bowl.
• Heat a tsp of oil in a pan, add hing, mustard seeds, cumin seeds and urad dal.  When the seeds crackle, add curry leaves and switch off the stove.
• Pour it on to the chutney.  
• Goes well with dosas or idlis.