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Mint-Coconut Chutney / Pudina-Kobbari Pachchadi

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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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  • 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. 

    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.  

    Pan fried ingredients set to cool down
  • Once cooled, transfer all the pan fried ingredients, coconut pieces, salt & turmeric  powder 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’.
  • Saute them until they splutter, switch 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 up to a week when stored in refrigerator.


  • 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.
Spicy & Minty Chutney ready to serve
Dibba Rotte / Plumpy Roti served with mint-coriander chutney, karappodi/hemp seeds spice powder, honey and jaggery pieces

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