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Tomato Egg Chutney

Course: Condiments, Side Dish
Cuisine: Indian, Tamil Nadu


  • 4-5 large tomatoes roughly chopped
  • 1 small red onion finely chopped
  • 2 sprigs Curry leaves
  • 2 cloves garlic finely chopped or crushed
  • ½ tsp Mustard seeds
  • 1/4 th tsp turmeric powder
  • ½ tsp Red chilli powder
  • 2 green chilli slit lengthwise
  • 2 tbsp vegetable oil
  • Salt – to taste
  • A pinch of sugar
  • 1 whole egg


  • Heat oil in a pan and crackle mustard seeds.
  • Then add chopped garlic and onion; sauté till light brown.
  • Add the curry leaves, green chilli and then add the chopped tomatoes.
  • Saute on high heat for about 3-4 minutes and then lower the heat.
  • Add the spices along with salt.
  • If necessary, add water. (Sometimes, the tomatoes are ripe and juicy in which case extra water may not be required).
  • Cover the pan and simmer gently till the chutney consistency is reached.
  • Crack in one egg, remove from flame and mix in thoroughly to get a creamy consistency. (If you continue to cook, you end up with scrambled eggs)
  • Serve hot with idly, dosa…just about anything.