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5 from 1 vote

Tomato and Lentil Chutney

A Southern Indian specialty – tempered tomato and lentil chutney.

Prep Time10 mins
Cook Time15 mins
Course: Chutney /Dips, Side Dish
Cuisine: South Indian Cuisine
Keyword: LENTIL cHUTNEY, tomato chutney
Author: Anjana Chaturvedi


  • 3 Tomatoes / Tamatar
  • 3 TBSP Bengal gram /chana daal
  • 1 tbsp Black lentil / Urad daal
  • 1 tbsp Whole coriander seeds – 1 tblsp
  • 4 Whole red chillies – 4
  • 1 tsp Kashmiri Chilli Powder
  • 1 tsp Thick tamarind pulp/ Imli ka ras
  • 1 tsp Jaggary / Gud *
  • 1/4 tsp Turmeric Powder / Haldi Powder
  • 10 Curry Leaves / Kadi Patta
  • 1/4 tsp Asafoetida / Hing powder
  • 1 tsp Salt / Namak
  • 2 tbsp Cooking Oil

Tempering/ tadka

  • 1/2 tsp Black lentil / Urad daal
  • 1/2 tsp Mustard Seeds / Rai *
  • Pinch Asafoetida / Hing powder
  • 6 Curry Leaves / Kadi Patta
  • 2 dried whole red chilies
  • 2 tsp Cooking Oil


  • Heat oil in a pan. Add the chana daal(bengal gram), whole coriander and urad daal.
  • Saute on low heat for 1 minute then add curry leaves and whole red chillies. Keep frying till they become golden in colour.
  • Now add the chopped tomatoes, salt, turmeric and chilli powder, and cook on low heat till they soften and are cooked well. (Note: Do not cover the pan with a lid while cooking).
  • Let the mix cool down completely. Then transfer the contents of the pan to a mixer jar, and grind it with tamarind pulp and jaggery to make a smooth paste.
  • Heat 2
  • tsp of oil in a small pan, and add black gram and mustard seeds, then asafoetida, whole red chillies and curry leaves. When they are slightly roasted (The curry leaves should have a slight green colour on them.), pour this tempering over the chutney and mix well.
  • Serving Suggestions – Serve with Idli, Dosas, and almost any Indian snack. Can also be used a spread in sandwiches.