Egg and Tomato Chutney

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Tasty Chana Dal Chutney, Woodapple (Bael) Chutney, Sambal Belacan , Prawn Chutney

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  • 4-5 tomatoes
  • 2 eggs
  • 2-onion
  • 4-pods of garlic
  • 2-green chillies
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • Pinch of turmeric powder
  • Mustard oil for frying
  • Salt to taste

How to Make Egg and Tomato Chutney

  • Chop tomatoes, onions, and green chillies finely. Crush the garlic pods.
  • Heat oil in a pan and fry onion until light golden brown.
  • Add chopped tomatoes, green chillies, coriander powder, cumin powder, turmeric powder, and salt.
  • Cook for 5-6 minutes on medium flame stirring occasionally until the tomatoes become soft.
  • Add crushed garlic, scrambled eggs and mix.
  • Keep stirring until the mixture become dry and aroma comes.
  • Serve with roti or rice.