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Carrot Chutney


  • 1 carrot, grated
  • 1 tbsp split black gram (urad dal)
  • 2 red chillies
  • Small marble-sized ball of tamarind (imli)
  • 10 g date paste
  • 2 tbsp grated fresh coconut
  • Unrefined salt to taste


Roast the black gram and red chillies. Turn the heat off. Add tamarind. Mix in the rest of the ingredients and grind together in a blender.

Serves 2


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