In a small skillet, heat the oil over a medium flame.
When the oil is hot, add the mustard and fenugreek seeds and wait for them to splutter.
When the seeds pop, add the cloves and grated carrot and sauté the mixture, for 2 minutes.
Add lemon juice, honey and salt and sauté for another 1 minute till the carrot is soft and lost its moisture content.
Dish out the carrot mixture into a small and sprinkle the ground cloves and cinnamon over it.
You can serve the chutney hot or chill it in the refrigerator before serving.
Serve as an accompaniment with rice, curry or Indian breads.