Egg Chutney Kebab
The Mutta Chutney Kebab recipe has been circulating online for a while, and it's likely that it first appeared in the Malabar Cuisine book, which I had previously reviewed. Our first encounter with it was a few years ago during an Iftar gathering at my parent's friend's house. Aunty prepared these kebabs, prompting my mom to inquire about the recipe. Although not an avid cook, my mom always seeks recipes for intriguing dishes. This learning approach is how she shared with me the recipes for delectable snacks like chatti pathiri and chicken rolls. After their departure, we attempted to recreate the Mutta Chutney Kebab at home and thoroughly enjoyed it. As is customary, the recipe found its way into my archives until it resurfaced in my memory last year during Ramadan.
Ingredients
- 4 Eggs (hardboiled & cut lengthwise)
- 2 Egg white (lightly beaten)
- Oil (for deep frying)
For Chutney
- 3/4 cup Grated Coconut
- 2 Green chillies
- 1/2 – 1 tsp each Ginger & garlic
- A big handful Coriander leaves
- 1 tsp Lemon juice
- Salt
Instructions
- Grind coconut, green chillies, ginger, garlic & coriander to a paste. Add a little water, if required. Add lemon juice & salt to the coconut chutney & mix well. Take a piece of boiled egg and cover with chutney over the cut surface.
- Evenly dip in beaten egg whites and fry carefully. Repeat the process with all the eggs. Serve hot with tomato sauce/ketchup.
Tried this recipe?Let us know how it was!