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How to Make Tomato Lentil Chutney Without Coconut

Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives or artificial colors.

Tomato Lentil Chutney

Tomato Lentil Chutney

No-Coconut, No-Onion Chutney

A chutney served with dosa or idli normally contains coconut. This tomato lentil chutney is an exception. I made this chutney with lentils and tomatoes. In this, tomato gives a bright red color and tangy taste, while lentils impart a thick texture.

Lentils are loaded with protein and soluble fiber and are thought to help with weight loss. Lentils can even increase your energy level. They also help to maintain heart health. The health benefits of tomatoes are attributed to their wealth of nutrients and vitamins. They are also a good source of minerals and fiber.

All of these facts make it obvious that tomato lentil chutney is a nutritious side dish. You can make it in about 15 minutes. Serve this quick chutney with steamed rice, dosa, idli, or any mild rice-based breakfast. Below is a detailed recipe for making this chutney.


Cook Time

Prep timeCook timeReady inYields

5 min

10 min

15 min

Serves 4 people


  • 3 tomatoes (medium-sized), roughly chopped
  • 4 tsp Bengal gram dhal (split chickpea lentils)
  • 2 tsp white lentils (urad dal)
  • 4-5 dry red chilies, hot variety, broken
  • 1/2 tsp tamarind pulp
  • a few curry leaves
  • 2 tsp oil, I used coconut oil. It gives nice flavor to this chutney
  • 1/4 tsp jaggery, powdered
  • a pinch hing powder
  • 1/2 tsp salt, or as per taste

Step-by-Step Instructions and Images for Making Tomato Lentil Chutney

  1. Heat oil in a deep-bottomed pan. Add the split chickpea lentils. Saute for 30 seconds.
  2. Add white lentils, curry leaves, and broken dry red chilies. Saute until both the lentils get golden brown.
  3. Add chopped tomatoes and hing powder. Stir-cook the mixture until tomatoes become mushy. Turn off the heat.
  4. Transfer it to a mixer or blender. Add powdered jaggery, tamarind pulp, hing powder, and salt. Grind, to get a near-smooth sauce. If needed, add very little water while grinding.
  5. Collect the chutney in a serving dish. Adding tempering to this chutney is not a requisite. It tastes good even without a tempering.
  6. If you want to add a tempering, heat a teaspoon of oil in a small pan.
  7. Throw in half a teaspoon mustard seeds. Let them crackle. Add a few curry leaves. Mix well. Turn off the heat.
  8. Pour this tempering on the chutney. Blend well.
  9. Your favorite tomato lentil chutney is ready! Serve it as a side dish with idli, dosa, or steamed rice. Enjoy the combo.

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