Kerala had trade relations with the Arabs even before the Romans, their main port of transaction being Kodungalore. The chief commodities of trade included gold, ivory, teak and spices. The abundance of rich spices coupled with many cultures emanating from people practicing multiple religions went on to add to the beauty of food from Kerala. Mutta Chutney Kebab is a Malabar food jewel. The name Malabar seems to have had its origin from the Malayalam word “mala” meaning hill and the Persian word “bar” meaning kingdom. Many regions created the geographical land of Malabar hence creating a delicious food repertoire.
My food word for this recipe would be distinctive.
When you go out shopping look for;
Salt to taste
The recipe would be;
Take five eggs and hard boil them. Bring them to room temperature and cut them lengthwise into two equal halves.
Next make the chutney. Grate half a coconut. In a blender grind together coconut, three green chillies, a handful of coriander leaves, three pods of garlic, half an inch of ginger, two sprigs of curry leaves, a tsp lemon juice and salt to taste. Make a paste in chutney consistency. It should be thick and not watery.
Cover each half of an egg with the chutney using cups of your palm. Store in the refrigerator for at least half an hour. To fry, dip on both sides very quickly in beaten egg white and shallow fry.
Sprinkle lime to serve.