Mint-Coconut Chutney / Pudina-Kobbari Pachchadi

Recipe Cooked, Photographed and Written by Praveena

Prep Time:2 mins   CookTime:10 mins   Cuisine:Indian

Coconut chutney is a quite common dip served for South Indian breakfast items like idli, dosa, uthappam etc. I added mint to this for enhancing its flavour. This is a No Onion No Garlic chutney recipe, like my other chutney recipes.

We had this chutney as a dip for Dibba Rotte (link⇒ Dibba Rotte / Plumpy Roti (Andhra style)) , as shown in the pic below.

Before starting to cook, don’t forget to see the Tips mentioned at the end.

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Ingredients:

• Pudina/ Mint- 15 to 20 leaves
• Fresh Coconut pieces – 1 cup or from half of a coconut
• Dry Red Chillies – 6
• Green Chillies – 5
• Water – as required
• Dry Tamarind – small lemon size
• Salt – as per taste
• Turmeric Powder – ¼ teaspoon
• Cooking Oil – 2 tablespoons

Ingredients For Tempering: (optional)

• Mustard Seeds / Aavaalu – ½ teaspoon
• Cumin Seeds / Jeera – 1 teaspoon
• Sesame Seeds / Nuvvulu – ¼ teaspoon
• Asafoetida / Hing / Inguva – half of ¼ teaspoon
• Curry Leaves –  7 to 8 

Special Ingredients:

• Tamarind / Imli
• Asafoetida / Hing / Inguva
• Dry Red Chillies

Step wise pics Procedure:

• Take a frying pan and put it on stove top under medium flame.
• Add a tablespoon of oil and heat it.
• Transfer the green chillies, dry red chillies, dry tamarind and mint leaves to the pan. 

  

• Fry them for about 3-4 mins until they release flavours and become soft. 
• Switch the flame off and set them to cool.  

  

• Once cooled, transfer all the pan fried ingredients, coconut pieces, salt & turmeric  powder to a blender/mixer jar. 

  

• Add sufficient water and grind them to a coarse paste.
• In the same pan, add the remaining 1 tablespoon of oil and all the ‘Ingredients for tempering’.
• Saute them until they splutter, switch the flame off , add this to the chutney and mix well. Done!!

Tips:

• If you wish to, you can add the onion and garlic pieces to the pan while frying.
• In case you are using tamarind pulp add it directly to the blender not to the pan.
• Adjust the salt, spice and sourness according to your taste.
• The tempering part can be avoided too (just like I did). But, it would definitely give extra flavour to the chutney.
• I always prefer to all hot water while grinding the chutney for it to stay for long.
• This chutney stays good up to a week when stored in refrigerator.

Result:

• This chutney is spicy in taste and has minty flavour.
• It is generally used as a dip for plain rice or for any breakfast items like idli, dosa, upma, uthappam, etc. 
• We had this chutney as a dip for Dibba Rotte (link⇒ Dibba Rotte / Plumpy Roti (Andhra style) ) , as shown in the last pic below.

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