Step-by-Step Instructions

1. 1.Cook Carrots and Tomatoes in Instant Pot

   Add diced carrots, chopped tomatoes, turmeric powder, salt, chopped green chilies, water, and 1 tbsp oil to the Instant Pot. Mix well.

2. 2.Pressure Cook

   Close the Instant Pot lid and set the vent to sealing. Cook on 'Manual' or 'Pressure Cook' for 1 minute on low pressure. After cooking, perform a Quick Pressure Release (QPR) after 10 minutes of natural release.

3. 3.Dry Roast Grinding Ingredients

   While the carrots and tomatoes are cooking, dry roast the peanuts (air fry at 370°F for 6 minutes, checking halfway), tamarind, dried red chilies, sesame seeds, cumin seeds, coriander seeds, and dry coconut flakes until fragrant and lightly toasted. Let them cool.

4. 4.Grind Ingredients

   Add the cooled dry-roasted ingredients to a blender and grind into a fine powder. Then, add the cooked carrots and tomatoes from the Instant Pot to the blender. Add the juice of 2 limes. Grind the mixture coarsely until it forms a chutney-like consistency.

5. 5.Prepare Tempering

   In a small pan, heat 2 tbsp oil. Add smashed garlic cloves, cumin seeds, mustard seeds, and curry leaves. Sauté until the garlic turns golden brown and the seeds splutter.

6. 6.Combine and Garnish

   Pour the prepared tempering over the carrot chutney. Add chopped cilantro or coriander for garnish. Mix well.

7. 7.Serve

   Serve the Instant Pot Carrot Chutney with crackers, naan, idli, dosa, vada, or grains of your choice.