Spicy Egg Chutney Recipe – Indian Fried Eggs with Coconut & Chillies

Last Updated on 4 months by Neha Deshmukh

Spicy Egg Chutney

Hey everyone! Today, I’m sharing a recipe that’s a total explosion of flavour – Spicy Egg Chutney. It’s a little bit spicy, a little bit tangy, and completely addictive. I first stumbled upon this gem at a local street food stall during a trip to Mumbai, and I’ve been trying to recreate the magic ever since. It’s a fantastic snack with your evening chai, or even as a unique appetizer for guests. Trust me, you’ll want to make this!

Why You’ll Love This Recipe

This isn’t your average egg dish. The creamy, spicy coconut chutney nestled inside crispy fried eggs is a flavour combination you won’t soon forget. It’s a delightful mix of textures and tastes – soft, crunchy, spicy, and savoury. Plus, it’s surprisingly easy to make, even if you’re not a seasoned cook. It’s a real crowd-pleaser, and a fun way to spice up your egg game!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 6 eggs (hard boiled and shelled)
• 2 large egg whites
• Salt to taste
• Oil for frying
• 1 cup grated coconut
• 2 green chillies
• 1 inch piece of ginger
• 2 garlic cloves
• 1 sprig of curry leaves
• A handful of coriander leaves
• 1 lime juice of 1 lime

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe really shine.

• Fresh Curry Leaves: Seriously, don’t skip these! They add such a unique, aromatic flavour. You can usually find them at Indian grocery stores.
• Fresh Coconut: Freshly grated coconut is a game-changer. It has a sweetness and texture that pre-shredded coconut just can’t match. If you’re wondering how to grate fresh coconut, it’s easier than you think – there are dedicated coconut graters available, or you can carefully use the grating side of a box grater.
• Spice Level: The green chillies are where the heat comes from. Feel free to adjust the number depending on your preference. I usually use 2 for a good kick, but if you’re sensitive to spice, start with one!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, gently shell those hard-boiled eggs and slice them in half lengthwise. Set them aside – they’re our little flavour vessels.
2. Now, for the star of the show – the chutney! In a blender, combine the grated coconut, green chillies, ginger, garlic, curry leaves, coriander leaves, lime juice, and a pinch of salt.
3. Blend it all up until you have a thick, smooth chutney. Don’t add any water – we want it nice and concentrated.
4. In a separate bowl, lightly whip the egg whites with a pinch of salt. We’re just aiming for a little frothiness here.
5. Heat up your oil in a deep pan over medium heat. You want enough oil for the eggs to swim comfortably.
6. Now, carefully place a spoonful of that amazing chutney onto each egg half.
7. Gently roll each chutney-topped egg in the whipped egg whites, making sure it’s coated evenly.
8. Carefully lower the coated eggs into the hot oil and fry them until they’re golden brown and crispy – about 2-3 minutes per side.
9. Finally, drain them on paper towels to remove any excess oil. Serve immediately!

Expert Tips

• Don’t overcrowd the pan when frying the eggs. Fry them in batches to ensure they get nice and crispy.
• Make sure the oil is hot enough before adding the eggs. If it’s not, they’ll absorb too much oil and become soggy.
• For extra flavour, you can add a pinch of turmeric powder to the chutney.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use a plant-based egg substitute for coating the eggs. There are some great options available these days!
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: Adjust the number of green chillies to control the heat. My friend, Priya, likes to add a tiny bit of red chilli powder for an extra punch.
• Festival Adaptations: These make a fantastic savory snack during Diwali or other festivals. My family always makes a big batch for our celebrations!

Serving Suggestions

These Spicy Egg Chutneys are best served hot and fresh. They’re amazing with a cup of masala chai, or as a standalone appetizer. You can also serve them with a side of sliced onions and a squeeze of lime juice.

Storage Instructions

While these are best enjoyed immediately, you can store leftovers in an airtight container in the refrigerator for up to 2 days. However, they won’t be as crispy. You can try reheating them in a pan, but they’re really best when freshly made.

FAQs

Let’s answer some common questions:

• What is the best way to grate fresh coconut? A dedicated coconut grater is ideal, but a box grater can work in a pinch. Be careful!
• Can I make the chutney ahead of time? How long will it keep? Yes, you can make the chutney a day in advance. Store it in an airtight container in the refrigerator. It will keep for up to 3 days.
• What type of oil is best for frying these eggs? Vegetable oil, canola oil, or sunflower oil work well.
• Can I use store-bought coconut instead of fresh? You can, but the flavour won’t be quite as vibrant. If using store-bought, look for unsweetened shredded coconut.
• How can I adjust the spice level of this recipe? Reduce the number of green chillies, or remove the seeds before blending. You can also add a touch of sugar to balance the heat.

Enjoy! I hope you love this Spicy Egg Chutney as much as I do. Let me know in the comments how it turns out for you!