Creamy Mint Chutney with Boiled Heart Shaped Egg

Heart shaped egg with creamy mint sauce

Mint Chutney or Pudina chutney is one of the most famous chutney of Rajasthan which has been accepted by whole India. It is most popular herb found around the world. With the aroma of Mint and mixture of mayonnaise will give creamy mint chutney flavour which you can have with boiled egg.



  • Creamy Mint Chutney:
  • 1 cup fresh pudina or mint leaves
  • 2 green chillies
  • 1/3 cup fresh coriander leaves
  • ½ tsp salt or as required
  • 1 tsp lemon juice
  • 2-3 garlic cloves copped
  • 1Tbsp water
  • 2 tsp sugar
  • 5 Tbsp veg Mayonnaise
  • Heart Shape Boiled Egg:
  • 1 -2 boiled eggs
  • 2 elastic band
  • 1 empty juice cartoon- washed out
  • Scissor
  • Chopstick or pen
  • black pepper powder
  • pinch of salt


Step 1

Creamy Mint Chutney:
1. Pluck mint leaves and wash properly. Wash coriander leaves and chopped them.
2. Take a mixer jar and put all mint and coriander leaves. Now, add green chillies, lemon juice, salt,chopped garlic, water and sugar.
3. Grind everything properly to give it a smooth paste. Your plain mint chutney is ready.
4. Now to give it a creamy texture, take a bowl.
5. Add 5 Tbsp of Mayonnaise. Add Pudina Chutney into it. Mix well.
Your creamy mint chutney is ready to serve with egg.

Step 2

Heart Shaped Boiled Egg:
1. Heat water in a pan and boil your egg. Leave it to boil for 5-10 min.
2. Once, it done, run the pan into cold water and let it cool.
3. Now, take an empty juice cartoon which has already been washed out earlier.
4. Cut the corner of the juice packet and take two side of the packet at a time.
5. Now peel the egg and place it in the middle of the juice packet or cardboard.
6. Take a chopstick or pen, out it in the top of the egg and hold it in the place by giving tight on both the end with elastic band.
7. This way the chopstick will pull down on the egg to give a shape on it.
8. Sit for 10 mins and remove the bands and take out the egg.
9. We now get a heart shaped egg.
10. Cut it to half. Now serve it with the creamy mint chutney. And sprinkle some salt and black paper powder over the egg.
11. Garnish with mint leave on top of egg.

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