Recipe Provided By Vimala Rajendran, Owner and Chef at Vimala's Curryblossom Cafe
Visit her website at curryblossom.com

Ingredients:
1 quart diced carrots
2 quarts diced tomatoes
1/4 cup canola oil
1 tablespoon brown mustard seeds
4 tablespoons chana dal or yellow split peas
10 dry, red arbol chilies
4 guaillo
1/4 cup chopped ginger
1 sprig (16-20) curryleaves

Directions:
3 tablespoons tamarind pulp
2 tsp. salt

Place the carrots and tomatoes on a sheet pan, spray cooking oil lightly
and roast in a 350 degree oven for 30 minutes.
Set aside to cool.

While the tomato and carrots are roasting prepare the spices.

Heat about 1/4 oil in a dutch oven. Add mustard seeds, and when they begin to pop, add the 4 tablespoons chana dal or yellow split peas
10 dry, red arbol chilies
1/4 cup chopped ginger
1 sprig (16-20) curryleaves and fry until the ginger changes color to golden
brown.

Add salt to the roasted veggies and grind with a cup or two of water and the tamarind pulp in a blender until smooth. Return the chutney puree to the dutch oven, and simmer on a medium heat until it comes to a boil. Stir frequently, and let simmer on medium low heat for about 30 minutes.

Let cool and serve as a sandwich spread or dip.