Author Notes: Scrambled eggs are probably what I eat most frequently, but they aren’t much to write home about. This chutney is. It takes the eggs from ordinary to remarkable, and, here’s the best part, it is as easy as throwing a bunch of things into a food processor and pressing the button. There’s no cooking, just combining. It keeps well in an airtight container in the refrigerator for up to a week (it gets quite a bit thicker and loses a bit of its fresh, herby brightness, but it is still great), and it’s also good on roast chicken, grilled fish, broiled lamb, griddled halloumi cheese, or roasted sweet potatoes. If you don’t like cilantro, substitute fresh mint.
Reprinted from Now & Again by Julia Turshen with permission by Chronicle Books, 2018 —Julia Turshen
Prep time: 5 min
Cook time: 10 min
large handfuls of fresh cilantro leaves (a little bit of stem is fine!)
tablespoon peeled and minced or grated fresh ginger
teaspoon cumin seeds or ground cumin
cup [35 g] unsweetened flaked dried coconut
teaspoons kosher salt
cup [60 ml] coconut milk (full-fat or low-fat coconut milk will work)
teaspoons fresh lime juice
tablespoons unsalted butter
- In a food processor, combine the cilantro, ginger, cumin, dried coconut, and ½ tsp salt and pulse until the cilantro is finely chopped. Add the coconut milk and lime juice and pulse just to combine (you want the chutney to have a little texture, rather than be totally smooth). Set the chutney aside.
- Crack the eggs into a large bowl and whisk until the whites and yolks are well blended. Add the remaining salt and whisk one more time.
- In a large nonstick skillet over medium heat, melt the butter. Add the eggs and cook, stirring gently with a wooden spoon or heat-resistant spatula, until they are as set as you like them to be.
- Transfer the eggs to a large platter. Serve the chutney either spooned on top or in a bowl on the side.