Garlic Chutney Egg Omelette


  • Eggs
  • Salt and pepper to taste
  • Oil or butter for cooking
  • Garlic Chutney
  • Chopped onions, tomatoes, and coriander leaves (optional)


  1. In a bowl, whisk the eggs with salt and pepper.
  2. Heat oil or butter in a non-stick pan over medium heat.
  3. Pour the beaten eggs into the pan and cook until the bottom sets.
  4. Flip the omelette and cook the other side until fully cooked.
  5. Slide the omelette onto a plate.
  6. Spread a layer of POONJIAJI’S Garlic Chutney on one side of the omelette.
  7. Optionally, sprinkle chopped onions, tomatoes, and coriander leaves over the chutney.
  8. Fold the omelette in half to cover the chutney and serve hot.
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