This fresh chutney combines sweetness, acidity, heat, spice, earthiness and crunch. It’s also great with dishes other than dal.
450g (about 16 ounces) carrots
½ cup fresh desiccated coconut
2-3 Tbsp lime juice, to taste
½ tsp caster sugar (superfine granulated)
½ tsp salt
½ cup salted roasted peanuts
2 Tbsp vegetable oil
1 stem curry leaves
1 green chilli, slit in half down the length
¼ tsp cumin seeds
1 Peel and grate carrots. Put carrot and coconut in a bowl and mix through 2 tablespoons lime juice, sugar and salt. Finely chop or crush peanuts and add to carrots. Taste and add extra lime juice if necessary to sharpen.