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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


  • Frying pan / Sauce Pan
  • Blender/Grinder/Mixie.


  • 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)


  • 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!!


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