Egg Chutney


    You will certainly enjoy this delicious chutney along with chapatis, rice rotis, etc. You can also use as a side dish or pallya or subji while eating rice, ghee rice, pulav, biriyani, etc!


    Karnataka, India
    3 people made this


    • 2 eggs
    • ½ coconut, medium size.
    • 4 onions, medium size
    • 5 to 6 green chilies (or to taste)
    • 1/2 teaspoon mustard
    • Tamarind to the size of a whole channa gram
    • 2 table spoon cooking oil
    • Salt to taste
    • A few bay leaves
    • A few coriander leaves


    1. Coarse grind coconut, green chilies, mustard, salt and tamarind in a mixie, adding a little water. (Do not grind into a fine mixture)
    2. Cut onions finely
    3. Heat the cooking oil in a thick bottomed deep frying pan. When the oil is hot add a pinch of mustard seeds. When the mustard seeds sputter, add bay leaves, coriander leaves and finely cut onions. Fry for a while.
    4. Add ground coconut mixture.
    5. Break the eggs and add into the pan. Stir for 2 to 3 minutes. Cook for a while till done.
    6. The egg chutney is ready to eat
    7. For extra taste: While eating lemon juice may be added .

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    Enjoy the egg chutney!  -  23 Jan 2013