Recipes - Egg Chutney
- Blazie Sequeira
2 cups grated coconut
5-6 long red chilles
Half lime sized ball of tamarind
2 large onions
2-3 tbsp. oil
Salt as per taste.
Beat egg whites until frothy. Then add yolks and beat well and set aside. Dry grind chillies, tamarind and salt. Now add coconut and grind coarsely.
Heat oil in a pan and fry sliced onions until brown and set aside. In the same pan, add oil if required, add beaten eggs and scramble them. Add coconut – chilly mixture and sauté for some time. Finally add the browned onion and mix well.
Serve with steamed rice or rotis of your choice.