Egg Chutney Kebab

* Eggs (hardboiled & cut lengthwise) – 4
* Egg white, lightly beaten – 2
* Oil – for deep frying

For Chutney

* Coconut, grated – 3/4 cup
* Green chillies – 2
* Ginger & garlic – 1/2 – 1 tsp, each
* Coriander leaves – a big handful
* Lemon juice – 1 tsp
* Salt

Grind coconut, green chillies, ginger, garlic & coriander to a paste. Add a little water, if required. Add lemon juice & salt to the coconut chutney & mix well. Take a piece of boiled egg and cover with chutney over the cut surface.

Evenly dip in beaten egg whites and fry carefully.  Repeat the process with all the eggs. Serve hot with tomato sauce/ketchup.

 

-Marias Menu

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