Mutta Chutney Kebab / Egg Chutney Kebab


5 eggs, hard boiled and cut lengthwise
2 egg whites, lightly beaten
oil, for deep frying

For the chutney:

1 cup grated coconut
3 green chillies
1/2″ piece ginger
3 garlic cloves
1 sprig curry leaves
3 tbsp coriander leaves
1 tsp lemon juice
salt to taste


  1. Grind grated coconut, green chillies, ginger, garlic, coriander leaves and curry leaves to a paste.
  2. Add lemon juice and salt to the chutney and mix well.
  3. Cover each piece of boiled egg with the prepared chutney over the cut surface.
  4. Then evenly dip it in the egg white and shallow fry carefully.
  5. Repeat the process with all the eggs. Serve hot with tomato sauce…
Recipe Source: Malabar Cuisine- Traditional Moplah Favourites

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