1: Heat 2 tablespoons of oil in a pan.
2: Add the dry red chillies, garlic, and curry leaves; sauté until aromatic.
3: Mix in the diced coconut, sliced onion, diced carrot, and sliced tomato.
4: Season with salt and cook until vegetables are tender.
5: In another pan, heat 3 tablespoons of oil for tadka.
6: Add mustard seeds and urad dal, and let them splutter.
7: Add the deseeded dry red chillies and pour the tadka over the chutney.
8: Mix well before serving.
