Tomato and Chana Dal Chutney

Name: Tomato and Chana Dal Chutney
Yield: Makes 250ml/9fl oz/1 cup
Ingredients: 4 tbsp split Bengal gram (chana dal); 4 tbsp split Bengal gram (chana dal); 1 tsp cumin seeds; 1 tbsp coconut oil; 4 Roma or vine tomatoes, roughly chopped; 10–12 curry leaves; 2–3 red chilies, depending how hot you want your chutney; 2–3 red chilies, depending how hot you want your chutney; 1 tsp mustard seeds; 2 tsp coconut oil; Salt, to taste; 4 Roma or vine tomatoes, roughly chopped; 6–8 curry leaves; 2 dried red chilies

Preparation info

Makes
250 ml

Difficulty
Easy

Appears in

The Spice Collector’s Cookbook

By Vina Patel

Published 2024

About

One of my all-time favorite dishes to make at home is this coconut-based tomato and chana dal chutney. It’s a simple and speedy recipe that can be whipped up in the comfort of your own home. I love pairing it with plain rice because the creamy texture from Bengal gram is incredibly satisfying and filling, and it also goes well with my Mung Sprout Crepes.

Ingredients

Preserve
Vegan
Gluten-free

Ingredients

Method