How to Make Tomato Lentil Chutney Without Coconut

Updated on May 26, 2018
ShailaSheshadri profile image

Cooking is one of my passions. Though I am working, I make nutritious and tasty food at home. I use minimal oil and no 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 bright red color and tangy taste, while lentils impart a thick texture.

Lentils are loaded with protein and soluble fiber. They help with weight loss. Lentils can even increase your energy level. It also helps 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 these 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.

Now, I share with you a detailed recipe for making this chutney.

5 stars for Tomato Lentil Chutney

Cook Time

Prep time: 5 min
Cook time: 10 min
Ready in: 15 min
Yields: Serves four people

Ingredients

  • 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 split chickpea lentil. 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 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.

Step one: Saute lentils, curry leaves, and broken dry red chilies in oil as per instructions
Step one: Saute lentils, curry leaves, and broken dry red chilies in oil as per instructions
Saute until lentils become golden brown
Saute until lentils become golden brown
Step two: Add chopped tomatoes. Stir-cook until they become mushy
Step two: Add chopped tomatoes. Stir-cook until they become mushy
Step three: Turn off the heat.
Step three: Turn off the heat.
Step four: Transfer it to a mixer or blender. Add powdered jaggery, tamarind pulp, salt, and hing powder.
Step four: Transfer it to a mixer or blender. Add powdered jaggery, tamarind pulp, salt, and hing powder.
Grind, to get a near-smooth sauce. If needed, add some water while grinding.
Grind, to get a near-smooth sauce. If needed, add some water while grinding.
Step five: Collect the chutney in a bowl. Adding a tempering to this chutney is not a requisite. If you want to add, follow the instructions above.
Step five: Collect the chutney in a bowl. Adding a tempering to this chutney is not a requisite. If you want to add, follow the instructions above.
Serve this tomato lentil chutney with idli, dosa, or steamed rice. Enjoy the taste.
Serve this tomato lentil chutney with idli, dosa, or steamed rice. Enjoy the taste.

Nutritional Information of Tomato Lentil Chutney

Nutrition Facts
Serving size: 1
Calories 63
Calories from Fat9
% Daily Value *
Fat 1 g2%
Saturated fat 0 g
Carbohydrates 7 g2%
Sugar 0 g
Fiber 1 g4%
Protein 2 g4%
Cholesterol 0 mg
Sodium 10 mg
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Questions & Answers

    Comments

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    • ShailaSheshadri profile imageAUTHOR

      ShailaSheshadri 

      2 months ago from Bengaluru

      Thanks for reading. I am not sure about it. I use it as a side dish for rice, dosa, and idli. Certainly, it is a yummy side dish.

    • peachpurple profile image

      peachy 

      2 months ago from Home Sweet Home

      Can this goes well with rotis?

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