DiabeticFriendly Few Ingredients FiberFood Glutenfree NoOnion-NoGarlic Quick to Make SouthIndian Recipes Vegan WeightLoss

Mint-Coconut Chutney / Pudina-Kobbari Pachchadi

South Indian style, condiment / accompaniment , with fresh mint, fresh coconut & few basic ingredients
Spread the love

Recipe Cooked, Photographed and Written by Praveena

Prep Time:5 mins   CookTime:10 mins   Cuisine:Indian

Mint Ccoconut 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 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.

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 Mint & Coconut:

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 fiber, carbohyrates & fat, so eating them in moderation is advisable. But its a good source of iron, protein.(info from internet)

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

My Chutney recipes collection⇒ Chutney / Pachchadi / Dip

Powder / Podi recipes collection⇒  Powder / Podi

Breakfast recipes collection⇒  Breakfast / Tiffin

Follow me on⇒  Facebook  Pinterest  / YouTube  / Instagram

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  (optiional)

Special Ingredients:

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

 

Step wise pics Procedure for ‘Mint Coconut Chutney / Pudina Kobbari Pachchadi’:

  • 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 until they release pleasant aroma.
  • Now, add the green chillies, dry red chillies & dry tamarind to the pan. Saute for 1-2 minutes.
    Ingredients to be pan fried added to the pan
  • 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.  
    Pan fried ingredients and coconut pieces taken into the blender/mixer
  • Add sufficient hot water and grind them to a coarse paste.
  • Tempering:
  • 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. 
  • 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.
Spicy & Minty Chutney ready to serve

Dibba Rotte / Plumpy Roti served with mint-coriander chutney, karappodi/hemp seeds spice powder, honey and jaggery pieces

Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Mint – Coconut Chutney / Pudina – Kobbari Pachadi

South Indian style, condiment / accompaniment , with fresh mint, fresh coconut & few basic ingredients
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Condiment
Cuisine Indian, South Indian
Servings 125 gms

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)
  • 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
  • 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 until they release pleasant aroma.
  • Now, add the green chillies, dry red chillies & dry tamarind to the pan. Saute for a minute.
  • 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, 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. 
  • Transfer the chutney into a serving bowl. Done!!

Notes

Please see the MAIN POST for step wise pics & tips!
Keyword mint chutney recipe, pudina kobbari pachadi recipe, south indian mint chutney recipe

You can Pin it 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

Follow me on⇒  Facebook  Pinterest  / YouTube  / Instagram

14 comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: