Egg Chutney

Egg Chutney


3 people made this

About this recipe: 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!

KanikeIynanda Karnataka, India


  • 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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Reviews (1)


Enjoy the egg chutney! - 23 Jan 2013

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