Recipe Cooked, Photographed and Written by Praveena
Prep Time:5 mins CookTime:10 mins Cuisine:Indian
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Mint Coconut chutney / Pudina Kobbari pachchadi, forms the best blend with both fresh mint & fresh coconut. You know what, the quite gratifying part of this recipe is, the fresh mint used here is from my backyard small homegrown plant.
Coconut white chutney is a quite common dip served for South Indian breakfast items like idli, dosa, uthappam etc. But, do you know that there’s a Coconut spicy red chutney? It’s suitable mainly as an accompaniment for rice.
How about adding fresh mint to this and change the other ingredients too?? Is what I thought of, so I added mint to for enhancing its flavour. This is a No Onion No Garlic chutney recipe, like my other chutney recipes.

Table of Contents:
- How to serve, ‘Mint Coconut Chutney / Pudina Kobbari Pachadi’:
- Health Benefits of ‘South Indian Mint Coconut Chutney / Pudina Kobbari Pachadi’:
- Other recipes from my blog:
- Step wise pics Procedure for ‘Mint Coconut Chutney / Pudina Kobbari Pachadi’:
- Tempering:
- Tips:
- Result:
- Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
- Recipe Card & Print:

How to serve, ‘Mint Coconut Chutney / Pudina Kobbari Pachadi’:
Spicy in taste, Minty in flavour, this chutney / dip is perfectly suitable for any breakfast item like idli, dosa, upma, paratha, etc but MAINLY suitable with plain rice and a dollop of ghee.
We had this chutney as a dip for Dibba Rotte (link⇒ Dibba Rotte / Plumpy Roti (Andhra style)) , as shown in the pic below.

Health Benefits of ‘South Indian Mint Coconut Chutney / Pudina Kobbari Pachadi’:
Mint has health benefits like: Aids in Digestion, Good for dental refreshment, great appetiser, treats nausea & headache, Reduces Depression & Fatigue, Skin Care, Prevents Memory Loss, Weight Loss.
Coconut is high in fibre, carbohydrates & fat, so eating them in moderation is advisable. But its a good source of iron, protein.(info from internet)
To conclude, this chutney recipe is high in fibre, iron and at the same time is useful as a good condiment to treat nausea, fatigue & dental care.

Other recipes from my blog:
Before starting to cook, don’t forget to see the Tips mentioned at the end.
Chutney recipes collection⇒ Chutney / Pachchadi / Dip
Powder / Podi recipes collection⇒ Powder / Podi
Breakfast recipes collection⇒ Breakfast / Tiffin
Related Posts with ‘MINT / PUDINA’:
- Mint Leaves Spice Powder / Pudina Karam Podi
- Pudina Pachadi / Mint Chutney
- Pudina Carrot Pulao / Mint Carrot Rice (Instant Pot, Stove Top)
- Pudina Raita / Mint Yogurt Dip
- Fresh Coconut Chutney Powder (Oil Free)
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Ingredients:
- Mint / Pudina – 1 cup
- Fresh Coconut pieces – 1 cup
- Dry Red Chillies – 6
- Green Chillies – 5 (medium size)
- Jeera / Cumin Seeds – 1 teaspoon
- Dhaniya / Coriander Seeds – 1 teaspoon
- Hot Water – ¼ cup / as required
- Dry Tamarind – small lemon size
- Salt – 1½ teaspoon / as per taste
- Turmeric Powder – ¼ teaspoon
- Cooking Oil – 3 tablespoons
Ingredients For Tempering: (optional)
- Cooking Oil – 1 tablespoon
- Mustard Seeds / Aavaalu – ¼ teaspoon
- Cumin Seeds / Jeera – ¼ teaspoon
- Asafoetida / Hing / Inguva – half of ¼ teaspoon
- Curry Leaves – 7 to 8 (optional)
Special Ingredients:
- Tamarind / Imli
- Asafoetida / Hing / Inguva
- Dry Red Chillies

Step wise pics Procedure for ‘Mint Coconut Chutney / Pudina Kobbari Pachadi’:
Put a frying pan on stove top under medium flame, add cooking oil and let it heat.
Add the jeera / cumin seeds and dhaniya / coriander seeds.
Fry them, by stirring, for 30 sec to 1 min, that they release pleasant aroma.

Now, add the green chillies, dry red chillies & dry tamarind to the pan.
Sauté for 1 to 2 minutes, by stirring continuously until the green chillies fry.
Later, transfer the coconut pieces, mint leaves & turmeric powder to the same.
Fry them for about 2-3 mins until the mint leaves wilt & release flavours.
Switch the flame off and set them to cool.

Once cooled, transfer all of them to a spice blender/mixer jar.
Add sufficient hot water and grind them to a coarse paste.

Tempering:
In the same pan / a small pan, add the remaining 1 tablespoon of oil and all the ‘Ingredients for tempering’.
Sauté them until they splutter.
Then switch the flame off , add this to the chutney and mix well.

Transfer the chutney into a serving bowl. 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. But, it would definitely give extra flavour to the chutney.
- I always prefer to add hot water while grinding the chutney for it to stay long.
- This chutney stays good up to a week when stored in refrigerator and up to 2 days at room temperature.
Result:
- Mint coconut chutney / Pudina kobbari pachchadi, is spicy in taste and has minty flavour.
- It is generally used as an accompaniment for plain rice or as a condiment 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.


Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
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Recipe Card & Print:

Mint – Coconut Chutney / Pudina – Kobbari Pachadi
Equipment
- Frying pan / Sauce Pan
- Blender/Grinder/Mixie.
Ingredients
- 1 cup Mint / Pudina
- 1 cup Fresh Coconut pieces
- 6 count Dry Red Chillies
- 5 count Green Chillies (medium size)
- 1 teaspoon Jeera / Cumin Seeds
- 1 teaspoon Dhaniya / Coriander Seeds
- ¼ cup Hot Water (or as required)
- small lemon size Dry Tamarind (or 2 tablespoons paste)
- 1½ teaspoon Salt (or as per taste)
- ¼ teaspoon Turmeric Powder
- 3 tablespoon Cooking Oil
Ingredients for Tempering:(optional)
- 1 tablespoon Cooking Oil
- ¼ teaspoon Mustard Seeds / Aavaalu
- ¼ teaspoon Cumin Seeds / Jeera
- ⅛ teaspoon Asafoetida / Hing / Inguva
- 4 to 5 count Curry Leaves (optional)
Instructions
- Put a frying pan on stove top under medium flame, add cooking oil and let it heat.
- Add the jeera / cumin seeds and dhaniya / coriander seeds. Fry them, by stirring, for 30 sec to 1 min, that they release pleasant aroma.
- Now, add the green chillies, dry red chillies & dry tamarind to the pan. Sauté for 1 to 2 minutes, by stirring continuously until the green chillies fry.
- Later, transfer the coconut pieces, mint leaves & turmeric powder to the same. Fry them for about 2-3 mins until the mint leaves wilt & release flavours.
- Switch the flame off and set them to cool. Once cooled, transfer all of them to a spice blender/mixer jar. Add sufficient hot water and grind them to a coarse paste.
Tempering:
- In the same pan / a small pan, add the remaining 1 tablespoon of oil and all the 'Ingredients for tempering'.
- Sauté them until they splutter.Then switch the flame off , add this to the chutney and mix well.
Notes
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Nice recipe 🙂
Thank you 🙂
Delicious share!
Thank you, Jyothi! 🙂
Delicious!!
Thank you 🙂