Egg Chutney

Servings 4
Difficulty Beginner
Total Time 45 minutes


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  • 3 Tbsp vegetable oil
  • 2 onions, finally chopped
  • 2 cloves garlic, crushed
  • 1 green chilli, chopped
  • 1 tsp Hinds Spices Hot Curry Powder
  • 2 X cans Rhodes Quality Chopped and Peeled Tomatoes
  • 2 tsp Rhodes Quality Tomato Paste
  • 200 g cherry tomatoes, quartered
  • 1 Tbsp brown sugar
  • Coriander, to serve
  • 6 XL eggs


  • Heat the oil in a large frying pan, add the onions, garlic and chilli. Sauté for 5 minutes or until soft and translucent. Add the Hinds Spices Hot Curry Powder and cook for a further minute. Add the Rhodes Quality Chopped & Peeled Tomatoes, Rhodes Quality Tomato paste, cherry tomatoes and brown sugar and simmer for 20 minutes. Make 6 dents in the mixture and break in the 6 eggs, simmer gently for 5-7 minutes or until the eggs are cooked. For hard eggs cover with a lid and simmer for a further 3 minutes.
  • Top with fresh coriander and serve.