Egg Pickle

Recipe by
Total Time:
6 - 7 hours
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Pickled Recipe
Difficulty: Hard

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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  • 5 eggs
  • 1 level cup - thick curds
  • 1/2 tsp chilli powder
  • 1 cup shelled fresh green peas
  • 1 tbsp lime juice
  • 1/4 tsp turmeric
  • 4 green chillies, chopped very finely
  • 1 tbsp chopped coriander leaves
  • 4 large garlic flakes, chopped
  • 1/2 tsp cumin seeds
  • 1/4 tsp fenugreek seeds
  • 1/4 tsp asafetida
  • 1/4 cup oil
  • salt to taste

How to Make Egg Pickle

  • In a bowl, put in the curd, coriander, turmeric and chilli powders.
  • Add the lime juice and beat until very smooth.
  • Keep the bowl in a warm place for three to four hours.
  • Bring 4 cups of water to a boil.
  • Put the eggs carefully in it and boil them for 8 minutes.
  • Then put them in cold water, peel and keep aside.
  • Cook the green peas in boiling water, mixed with a pinch of salt and baking soda.
  • Put these in a colander to drain out the water.
  • Place them on a piece of paper so that they become completely dry.
  • Add them to the curd mixture.
  • Heat oil in a metal bowl.
  • Put in one by one, fenugreek seeds, cumin seeds, chopped green chillies, garlic and lastly asafoetida.
  • Immediately pour this seasoning over the curd in the serving bowl and mix well.
  • In a flat frying pan, with just a little oil, fry the boiled eggs on very low fire for just a little while.
  • Put them in the curd mixture with peas.
  • Let the curd mixture cover all the eggs.
  • Leave to marinate for an hour or two. Serve at room temperature.