Instant Pot Carrot Chutney

Step 1: Prepare Carrots and Tomatoes in Instant Pot

Add 3 measuring cups of diced carrots, 3 chopped tomatoes, 1/4 tbsp turmeric powder, salt to taste, 1 big green chili (or 4 light colored green chilies), 1/4 cup water, and 1 tbsp oil to the Instant Pot. Mix all ingredients well.

Step 2: Pressure Cook in Instant Pot

Close the Instant Pot lid and set the vent to sealing. Select 'Manual' or 'Pressure Cook' mode and set the timer for 1 minute on high pressure. Once the cooking cycle is complete, let it natural pressure release for 10 minutes, then perform a Quick Pressure Release (QPR) by turning the vent to venting position.

Step 3: Dry Roast Grinding Ingredients

In a separate pan, dry roast 1/2 cup peanuts, 2 tbsp sesame seeds, 1/2 tbsp cumin seeds, 1/2 tbsp coriander seeds, 1 small piece of tamarind, and 3 dry red chilies until fragrant and lightly toasted. If using an air fryer for peanuts, air fry 3 cups of peanuts at 370°F (≈190°C) (approximately 190°C) (188°C (≈370°F) (approximately 370°F)) for 6 minutes, checking halfway through, then use 1/2 cup for the chutney.

Step 4: Grind Chutney Base

Add the dry roasted ingredients (peanuts, sesame seeds, cumin seeds, coriander seeds, tamarind, dry red chilies) and a handful of dry coconut flakes to a blender or food processor. Grind them into a fine powder.

Step 5: Combine and Grind Coarsely

Add the cooked carrots and tomatoes from the Instant Pot to the blender with the ground powder. Squeeze in the juice of 2 limes (or lemons). Grind the mixture coarsely until it reaches a desired chutney consistency.

Step 6: Prepare Tempering

In a small pan, heat 2 tbsp of oil. Add 8 sliced garlic cloves, 1/2 tsp cumin seeds, 1/2 tsp mustard seeds, and a handful of curry leaves. Sauté until the garlic turns golden brown and the seeds splutter.

Step 7: Finish and Serve

Pour the prepared tempering over the carrot chutney. Garnish with chopped fresh cilantro or coriander. Mix well before serving.

• Serve this chutney with crackers, naan, idli, dosa, or vada.

• Adjust the number of green and red chilies to your preferred spice level.

• For a smoky flavor, dry roast the red chilies and other grinding ingredients until lightly charred.

• Add a pinch of asafoetida (hing) to the tempering for an extra layer of flavor.