Step-by-Step Instructions

1. 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.

2. 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.

3. 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 (188°C) for 6 minutes, checking halfway through, then use 1/2 cup for the chutney.

4. 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.

5. 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.

6. 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.

7. 7.Finish and Serve

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