Ingredients
- 3 boiled eggs
- 1 medium onion, finely chopped
- 2 green chilies (adjust to taste)
- 1 small tomato, chopped (optional)
- 1/4 cup grated coconut (fresh or frozen)
- 1 tsp mustard seeds
- 1 tsp urad dal (split black gram)
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric powder
- A small piece of ginger
- 2 garlic cloves
- Few curry leaves
- Salt to taste
- 1 tbsp oil
- Fresh coriander leaves for garnish
Directions
Mutta Chutney, also known as Egg Chutney, is a flavorful and protein-rich accompaniment popular in South Indian cuisine. This unique chutney combines the simplicity of boiled eggs with the aromatic and spicy flavors of traditional chutney ingredients like mustard seeds, curry leaves, green chilies, and fresh coconut. Unlike typical coconut chutneys that are often served with dosa or idli, Mutta Chutney adds a hearty twist by incorporating eggs, making it both nutritious and satisfying.
The dish is versatile and easy to prepare, making it a favorite for breakfast, brunch, or even as a quick snack. The boiled eggs provide a creamy texture and mild taste that balances the spiciness and tang of the chutney base. The tempering of mustard seeds and urad dal adds a delightful crunch and a burst of flavor, while the fresh coconut lends a natural sweetness and richness.
Mutta Chutney is an excellent way to add variety to your meal while boosting protein intake, especially for those who enjoy eggs as part of their diet. It pairs wonderfully with South Indian staples like dosa, idli, chapati, or even steamed rice. Its vibrant taste and simple preparation have made it a beloved recipe in many households, especially in Kerala and Tamil Nadu.
This chutney not only tantalizes the taste buds but also provides a wholesome, balanced dish with the combination of eggs and fresh ingredients. Whether you are looking for a quick breakfast option or a side dish to elevate your meal, Mutta Chutney is a delicious choice that brings together traditional flavors with a nutritious boost.
Notes:
High in protein due to eggs.
Moderate fat content from eggs and coconut.
Low in carbs, mostly from coconut and onions.
Rich in vitamins like B12 and minerals like iron from eggs.
Disclaimer: The nutritional information provided is an estimate and may vary based on the exact ingredients and quantities used. Please consult a nutritionist or healthcare professional for personalized dietary advice. Cooking times and temperatures may also vary depending on your equipment.
Steps
1 Done | Boil and peel the eggsCut them into halves or quarters and keep aside. |
2 Done | Prepare the chutney baseHeat oil in a pan. Add mustard seeds, and when they start to splutter, add urad dal, cumin seeds, and curry leaves. Fry until the dal turns golden brown. |
3 Done | Add onions, ginger, garlic, and green chiliesSauté until onions turn translucent. |
4 Done | Add tomatoes and turmeric powderCook until tomatoes soften (if using tomatoes). |
5 Done | Add grated coconut and a little waterCook for 2 minutes, then turn off the heat. |
6 Done | Cool the mixture slightlythen grind it into a smooth paste using a blender or mortar and pestle. Add a little water as needed for consistency. |
7 Done | Mix the chopped boiled eggs into the chutneyseason with salt, and gently combine. |
8 Done | Garnish with fresh coriander leaves and serve. |
9 Done | Serving SuggestionServe Mutta Chutney with dosa, idli, chapati, or steamed rice. It’s a delicious, protein-rich side dish! |
