Peel carrots and grate them all on a coarse grate. Slice the onion or shallot very thin then chop roughly. Cut the tomatoes into slices and then quarters. Slice the green chili very thin.
Mix all the ingredients in a bowl along with the lemon juice and salt. Taste and adjust salt/lemon content as necessary.
In Sri Lanka we have a Sinhala saying during cooking that one should taste whether the dish has sufficient “lunu ambul" which translates to “salt sour” - this literally applies to this dish since you need a balance of both those flavors.
