Step 1

Place mustard seeds, curry leaves, coriander seeds and fenugreek seeds into a bowl and set aside.

Step 2

Place 1 tablespoon of the coconut oil into mixing bowl and heat 2 min/Varoma/speed 2.

Step 3

Add garlic and cook 10 min/Varoma/speed 1.

Step 4

Add chillies and ginger paste and cook 2 min/Varoma/speed 1.

Step 5

Add carrot, tomatoes, asafoetida, salt and sugar and cook 10 min/Varoma//speed 1 or until carrots are soft, then blend 5 sec/speed 4. Transfer into a bowl and set aside. Do not clean mixing bowl.

Step 6

Place remaining 1 tablespoon coconut oil into mixing bowl and heat 2 min/Varoma/speed 1.

Step 7

Add reserved spice mix and cook 1 min/Varoma/speed 1. Transfer tempered spices into bowl with tomato chutney and stir to combine. Transfer into a sealable container until ready to serve.