Indian-style scrambled eggs and mango chutney recipe

Published June 15, 2010 1:01AM (EDT)


Amchar masala (spice mix for kuchela)

  • 4 tablespoons whole coriander seeds
  • 1 tablespoon whole cumin seeds
  • 2 teaspoons whole black peppercorns
  • 1 teaspoon whole fennel seeds
  • 1 teaspoon whole brown mustard seeds
  • 1 teaspoon whole fenugreek seeds


  • 12 green (unripe) mangoes
  • 1 head garlic, peeled
  • 5-6 scotch bonnet peppers (habanero may be substituted)
  • 1 packet or 1/3 cup Amchar masala
  • 1-1 ½ cups mustard oil
  • 2 teaspoons light brown sugar
  • salt to taste

Scrambled eggs

  • 8 eggs
  • 1/4 cup milk
  • 1 teaspoon salt, or to taste
  • 1/4 red onion, sliced in slivers
  • 1/4 cup minced cilantro
  • 2 tablespoons prepared kuchela
  • 2 tablespoons canola oil
  • Accompaniment: roti paratha, naan, other flatbread or toast


Amchar powder

  1. Dry roast all ingredients in a heavy skillet over medium heat, stirring frequently, for about 2 minutes, to release the spice's aroma and essential oils.
  2. After cooling, grind into a fine powder in a coffee grinder.


  1. Peel and grate mangoes.
  2. Squeeze liquid out from the grated mangoes.
  3. Spread the grated mangoes out on a flat surface and sun-dry for 1 day or leave in an oven on low heat for a few hours.
  4. Mince garlic and peppers together.
  5. Combine grated dried mango, garlic, pepper, sugar, amchar masala and salt.
  6. Place in a jar with a tight-fitting lid. Can be eaten immediately; for best flavor, allow to pickle for 2 weeks before using.

Scrambled eggs

  1. Whisk together eggs, milk and salt until frothy. Set aside.
  2. Heat oil in a frying pan. When warm, add sliced onions and saute for 1 minute.
  3. Add in egg mixture, and scramble over low-medium heat.
  4. When eggs are slightly set, add in minced cilantro.
  5. When eggs are cooked, take off heat, then add in kuchela and gently combine.
  6. Serve while hot, with hot roti.

Note: If you find it difficult to find the ingredients for making your own kuchela, or would prefer to purchase a prepared version, do what many Trinidadians do and buy a jar from Matouk's. It's even available on

By Linda Shiue

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