One of my greatest passions when it comes to food and cooking is the incorporation of local ingredients. I find myself so inspired by local produce, trips to the farmer’s market, my neighborhood spice shop, and trying out new local products.

A few weeks ago I had the pleasure of meeting Santhoshi, a local cook, who is so incredibly proud of her Savory Tomato Chutney. That pride is well earned, as Santhoshi has created an incredible product, sharing the flavors of her native Indian cooking to those of us who haven’t mastered the complex spices and flavors that make Indian cuisine so delicious. Santhoshi is a wife and a mom, yet prioritizes her love for food and makes time to share that food. In addition to her tomato chutney she also teaches cooking classes featuring Indian cuisine out of her home.

Santhoshi and I have a lot in common, so having lunch with her really made my day. We have similar food philosophies and Santhoshi described making most of her family’s food at home from scratch, and packing lunches for her son’s and school that sounded pretty awesome to me. The tomato chutney is unique and savory, it’s complex from the spices and has a nice touch of heat. The chutney is vegan and completely natural, with a short list of ingredients, something Santhoshi prides herself on.

Savory tomato chutney is a perfect way to introduce complex Indian flavors many of us haven’t mastered at home, without having to order take out. On her website, you can find plenty of ideas to use the chutney, including tomato rice, a simple family favorite. I wanted to use the chutney in my own way and I’m sharing with you a really easy recipe for curry lentil and pea cakes. This recipe is quick, vegan, light yet filling, and packed with protein and fiber from the lentils and peas. It’s also gluten free as I used chickpea flour to help bind the cakes.

We ate the lentil and pea cakes warm with a big dollop of chutney, but I think they would be delicious with some rice or cold on top of a nice salad. My attempt at Indian-inspired flavors is really amped up with the chutney. Just be careful now to devour the whole jar! This recipe is definitely becoming one of our go-to easy weeknight meals with plenty of flavor.

You can find Santhoshi’s Savory Tomato Chutney at several locations in the Charlotte, NC area or you can order in on her site and have it shipped to you. It’s always fun to try something a little out of your comfort zone, and trust me when I say the chutney could make almost anything delicious.

I was provided with a free jar of Santhoshi’s Savory Tomato Chutney for my review and use in recipe development. I was not compensated for my time and all opinions are my own. Thank you for supporting the brands that support The Mexitalian. 

Curry Lentil & Pea Cakes with Savory Tomato Chutney
Recipe type: Entree
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6 cakes
Vegan, gluten free, curry lentil and pea cakes packed with protein and fiber. Top them with savory tomato chutney for the flavors of Indian cuisine at home.
  • ½ c dry small green lentils
  • 1 c water
  • ⅓ c sweet peas, thawed if frozen
  • 1 T green onion, diced
  • 1 t curry powder
  • ½ t garam masala
  • 1 T lime juice
  • ½ t salt
  • 2 T chickpea (garbanzo bean) flour
  • 1 T extra virgin olive oil
  • Shantoshi's Savory Tomato Chutney to serve
  1. Add the lentils and water to a small sauce pan. Bring to a boil then reduce to simmer until all of the water has absorbed and lentils are tender, about 25 minutes. Set aside to cool slightly before handling.*
  2. In a medium mixing bowl add the lentils, spices, lime juice, and salt. Mix well with a fork, mashing some of the lentils to help form the cakes. Stir in the peas and green onion, mix well.
  3. Add the chickpea flour and olive oil, stirring well and gently mashing some of the lentils until the mixture sticks together in a dough-like consistency.
  4. Heat a nonstick skillet to medium-high heat with olive oil. Divide the lentil mixture into ¼ c portions using a measuring cup, use your hands to form cakes/patties with each portion. This should make 5-6 cakes.
  5. Add the lentil cakes to heated skillet and cook until browned and warmed through, about 3 minutes per side, flipping once. Serve with a spoonful of tomato chutney.
*To save time prepare the lentils in advance and store in the fridge until ready to use.



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