Name: Mint - Coconut Chutney / Pudina - Kobbari Pachadi
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
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; 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))

Recipe Cooked, Photographed and Written by Praveena

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

Table of Contents⇓ RecipeCard⇓

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.

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.

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

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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’:

Cooking:

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.

all the ingredients taken into the frying pan to saute while making mint coconut chutney / pudina kobbari pachadi

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.

Grinding:

all the fried ingredients taken into a blender to grind into mint coconut chutney / pudina kobbari pachadi

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 & Storage:

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.
Storage: 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***.

Recipe Card & Print: