Mint-Coconut Chutney / Pudina-Kobbari Pachchadi
Recipe Cooked, Photographed and Written by Praveena
Prep Time: 2 mins Cooking Time: 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 NoOnion NoGarlic 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 last pic at the end.
Before starting to cook, don’t forget to see the which I mentioned at the end. Tips
Try my other chutney recipes here : Chutney / Pachchadi / Dip
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
Take a frying pan and put it on stovetop 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. As in the pic below. Ingredients to be pan fried added 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. See pic below. Pan fried ingredients set to cool down
Once cooled, transfer all the pan fried ingredients, coconut pieces, salt & turmeric powdera to a blender/mixer jar. Pan fried ingredients and coconut pieces taken into the blender/mixer
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’.
Sautee them until they splutter, s witch the flame off , add this to the chutney and mix well. Done!!
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 upto a week when stored in refrigerator.
You can Pinit here for later use, Pinterest:
Do leave a comment or hit the like or follow button, just in case you like my recipe!
You can explore my other recipes by clicking the Recipe Category
Like my Facebook Page⇒ https://www.facebook.com/vegcookbookpraveena/