In a thick bottomed pan, add 1 TBSP oil
Add the methi seeds, urad and channa dal. Saute till dal turns golden brown
Add the red and green chillies, carrots and saute well for 3-4 mins till raw smell disappears
Now add the coconut and coriander leaves
Switch off the flame and continue sautéing till coriander leaves slightly wilt
Cool the above mixture
In a mixer jar / blender, grind the above mixture without adding additional water
Now add the tamarind paste, fried gram, jaggery and cut mango pieces and pulse lightly.
Add 3 TBSP hot water to grind to the right consistency.
You need a thick yet pourable consistency of the chutney
Add salt and adjust spices. Mix well.
Transfer to a bowl
In a tempering pan, add 1 tsp oil, splutter mustard seeds and the curry leaves
Pour this tempering over the chutney
Mix well and serve with Idli / Dosa / Pongal / Paratha / Roti