Heat Oil, add Fenugreek Seeds and Mustard Seeds and roast until Fenugreek Seeds turn golden.
Once the Fenugreek Seeds get roasted and give out an aroma, add Black Gram and Bengal Gram and roast well.
Add Red Chillies and fry. After they change color, add Asafoetida, Green Coriander, Green Chillies and Tamarind and switch off the stove and stir for 2-3 minutes.
Grind the cooled Seasoning to a fine powder.
Heat Oil for the Chutney Seasoning and add Mustard Seeds, Cumin Seeds, Red Chillies and fry well. Add the curry leaves.
Switch off the stove and mix the grated Carrot, seasoning powder and Salt and let it rest for an hour. Then the Chutney will absorb the Salt, Spice and the fragrance of the Seasoning well.