For the crepes:
In a medium bowl whisk together the chickpea flour, 1 teaspoon salt, carom, and cayenne pepper. Whisk in the water. Cook's Note: The batter should look like a thin pancake batter and set the batter aside for 30 minutes. While the batter rests, make the chutney.
For the chutney:
Heat the canola oil in a medium saucepan over medium-high heat for 1 minute. Add the shallots and 2 teaspoons salt and cook until the shallots are transparent, about 2 to 3 minutes. Stir in the tomatoes, jalapenos, and cilantro, cover the saucepan and reduce the heat to medium. Cook until the tomatoes are very saucy, about 6 to 8 minutes. Uncover the saucepan and increase the heat to medium-high. Cook until the chutney is thick and jam-like, about another 6 to 8 minutes. Set it aside while you make the crepes.
Gently stir the jalapenos and cilantro into the crepe batter, trying not to create any bubbles.
Heat a medium nonstick skillet or griddle over high heat for 3 to 4 minutes. You'll know when it's hot enough when a few droplets of water sizzle on the skillet.
Working quickly, pour 1/4 cup batter onto the center of the skillet and spread into a large thin circle with the back of the measuring cup or the back of a spoon. Drizzle 1/4 teaspoon canola oil over the top of the crepe. Cook the underside of the crepe until browned, about 1 to 1 1/2 minutes. Flip and cook the other side until it's dry, about 30 seconds. Repeat this process until all the batter is used.
Serve with a generous scoop of chutney and eat while hot.