- Prepare the chutney by blending grated coconut, green chilies, ginger, garlic, and coriander leaves into a smooth paste. Add a splash of water if needed. Mix in lemon juice and salt to taste.
- Slice the hard-boiled eggs lengthwise. Generously coat the cut surfaces with the prepared coconut chutney.
- Dip each chutney-coated egg slice into beaten egg whites, ensuring an even coating.
- Heat oil in a pan for deep frying. Carefully fry the coated egg slices until golden brown and crispy on all sides.
- Drain on paper towels and serve immediately. Consider serving with tomato ketchup or a chutney of your choice.
- Calories:200 kcal25%
- Energy:836 kJ22%
- Protein:12 g28%
- Carbohydrates:5 mg40%
- Sugar:2 mg8%
- Salt:300 g25%
- Fat:15 g20%
Last Updated on 6 months ago by Neha Deshmukh
Coconut Chutney Egg Fry Recipe – Indian Street Food Snack
Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful snack. And let me tell you, this Coconut Chutney Egg Fry is it. I first stumbled upon this gem at a little street food stall during a trip to Mumbai, and I’ve been hooked ever since. It’s the perfect blend of crispy, spicy, and utterly delicious – and surprisingly easy to make at home!
Why You’ll Love This Recipe
This isn’t just another egg recipe. The magic lies in the vibrant coconut chutney coating. It adds a fantastic depth of flavour that takes these humble eggs to a whole new level. Plus, it’s ready in under 30 minutes – perfect for a quick evening snack or even a fun weekend brunch. Trust me, once you try this, it’ll become a regular in your rotation!
Ingredients
Here’s what you’ll need to whip up this delightful snack:
- 4 Eggs (hardboiled & cut lengthwise)
- 2 Egg white (lightly beaten)
- As needed Oil (for deep frying)
- ¾ cup Grated Coconut
- 2 Green chillies
- ½ – 1 tsp Ginger
- ½ – 1 tsp Garlic
- A big handful Coriander leaves
- 1 tsp Lemon juice
- To taste Salt
Ingredient Notes
Let’s talk ingredients! Freshly grated coconut is a game-changer here. It really makes the chutney sing. Don’t even think about using the pre-shredded stuff if you can help it!
Green chillies are key for that authentic Indian spice. I usually use 2, but feel free to adjust based on your preference. Some regions in India love a really spicy chutney, while others prefer it milder. You do you!
And a quick tip: a little ginger and garlic go a long way. Don’t be shy, but don’t overdo it either. You want them to complement the coconut, not overpower it.
Step-By-Step Instructions
Alright, let’s get cooking!
- Make the chutney: First, we’re going to blend the grated coconut, green chillies, ginger, garlic, and coriander leaves into a smooth paste. Add a splash of water if needed to get things moving. Once it’s nice and smooth, stir in the lemon juice and salt.
- Coat the eggs: Now, slice your hard-boiled eggs lengthwise. Generously coat the cut surfaces with that beautiful coconut chutney we just made. Don’t be skimpy!
- Dip in egg white: Next, dip each chutney-coated egg slice into the lightly beaten egg whites, making sure it’s evenly coated. This helps the chutney stick and creates a lovely crispy texture.
- Fry to golden perfection: Heat up some oil in a pan for deep frying. Carefully fry the coated egg slices until they’re golden brown and crispy on all sides.
- Drain and serve: Finally, drain the egg slices on paper towels to remove any excess oil. Serve immediately with your favourite dipping sauce – I love tomato ketchup with this!
Expert Tips
- Don’t overcrowd the pan: Fry the egg slices in batches to ensure they get nice and crispy.
- Oil temperature is key: Make sure the oil is hot enough before adding the eggs. If it’s not, they’ll absorb too much oil.
- Fresh is best: Seriously, use fresh coconut! It makes all the difference.
Variations
Want to switch things up? Here are a few ideas:
- Vegan Adaptation: Use a plant-based egg substitute for the coating. There are some great options available these days! My friend, Priya, swears by using a chickpea flour batter.
- Gluten-Free: This recipe is naturally gluten-free, which is fantastic!
- Spice Level: Adjust the number of green chillies to control the heat. My family prefers a milder version, so I usually stick to just one chilli.
- Festival Adaptations: This makes a fantastic savory snack for Diwali or any other Indian celebration. Everyone always asks for the recipe!
Serving Suggestions
This Coconut Chutney Egg Fry is amazing on its own, but here are a few ideas to take it to the next level:
- Serve with tomato ketchup (a classic!)
- A side of mint chutney adds a refreshing contrast.
- A sprinkle of chaat masala for an extra burst of flavour.
- Enjoy with a cup of hot chai!
Storage Instructions
This is best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to a day. They won’t be as crispy, but still tasty!
FAQs
Let’s answer some common questions:
- What type of coconut works best for this chutney? Freshly grated coconut is the way to go! If you can’t find fresh, unsweetened desiccated coconut is a decent substitute.
- Can I make the chutney ahead of time? How long will it keep? Yes, you can! The chutney will keep in the refrigerator for up to 2 days.
- What is the best way to prevent the egg from absorbing too much oil during frying? Make sure the oil is hot enough and don’t overcrowd the pan.
- Can I bake these instead of frying? You can try baking them at 180°C (350°F) for about 15-20 minutes, but they won’t be as crispy.
- What is a good alternative to tomato ketchup for serving? Mint chutney, tamarind chutney, or even a simple yogurt dip would be delicious!
Enjoy! I hope you love this recipe as much as I do. Let me know in the comments if you give it a try!
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
