Mint-Coconut Chutney / Pudina-Kobbari Pachchadi

Recipe Cooked, Photographed and Written by Praveena

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

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.

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 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 fiber, 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 fiber, iron and at the same time is useful as a good condiment to treat nausea, fatigue & dental care.

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

Related Posts:

• Mint Leaves Spice Powder / Pudina Karam Podi
• Pudina Pachadi / Mint Chutney
• Pudina-Carrot Rice / Mint-Carrot Rice
• Fresh Coconut Fudge / Burfi
• 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  (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.
  

  

• 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!!

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.

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

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

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Mint – Coconut Chutney / Pudina – Kobbari Pachadi

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

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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)
• 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 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

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