Peel and grate carrots. Dry roast peanuts. Set aside. Fry coriander seeds (till aromatic) and red chillies separately (till crisp, do not darken) in 1 tsp oil. Set aside.
Fry grated carrots in 1 tsp oil with turmeric powder till raw smell goes. Set aside.
Grind together all ingredients for chutney to slightly coarse paste. Transfer to serving bowl.
For tempering, heat oil, add mustard and let crackle, add hing, red chillies. Pour tempering over chutney. Cover immediately and set aside for 1 minute to retain flavor.
Serve with puris, masala puris, neer dosa, rawa rottis, rice rottis etc
NoteAdding tomato is optional. It is added to reduce the spice level and to give a slight tang.
You can add a mix of green as well as red chillies too.
For gluten free chutney, avoid asafoetida.