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Recipe

Fresh carrot and peanut chutney

Julie Biuso presents an array of creative condiments

May 31, 2014 2:00pm
  • 10 mins cooking
  • Serves 6
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Ingredients

Fresh carrot and peanut chutney
  • 450 gram carrots
  • 1/2 cup fresh desiccated coconut
  • 2.5 tablespoon lime juice, to taste
  • 1/2 teaspoon caster sugar
  • 1/2 teaspoon salt
  • 1/2 cup salted roasted peanuts
  • 2 tablespoon vegetable oil
  • 1 stem of curry leaves
  • 1 green chilli, slit
  • 1/4 teaspoon cumin seeds

Method

Fresh carrot and peanut chutney
  • 1
    Peel and grate carrots. Put carrot and coconut in a bowl and mix through 2 Tbsp lime juice, the sugar and salt. Finely chop or crush peanuts and add to carrots. Taste and add extra lime juice to sharpen if necessary.
  • 2
    Heat oil in a small frying pan, add curry leaves, chilli and cumin seeds. Cook briefly, then pour, bubbling, over the carrot and coconut. Mix in and serve.

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