Pudina coconut chutney recipe – This is Andhra style of making mint chutney with coconut. This is also called pudina pachadi.
Pudina coconut chutney recipe (Mint chutney with coconut)
For sauteeing before grinding:
- 2 teaspoons Oil
- ½ teaspoon Mustard seeds
- 2-3 Green chilies slit
- 1 cup Mint leaves loosely packed
For grinding into chutney:
- 1 cup Coconut grated
- Salt to taste
- 1 teaspoon Tamarind paste (or seedless tamarind 2 teaspoons)
- ½ to ¾ cup Water
Cooking mint leaves:
- Heat the oil in a pan on medium heat. Once hot add mustard seeds. Let them pop.
- Now add green chilies and saute for a minute.
- Add mint leaves. Cook for 2 minutes only. The leaves will start to wilt. Do not overcook.
- Let it cool down slightly.
Making pudina coconut chutney recipe:
- In a grinder jar, take grated coconut, add above cooked mint leaves, salt and tamarind paste. Start with ½ cup of water and add little more later as needed.
- Grind into smooth paste.
- Remove it to a serving bowl and serve.
this recipe has mint leaves in it. This imparts very fresh, unique and lovely flavor to the coconut chutney. There is no comparison!!
You can make big batch and store the leftover in the freezer in ziplock bag. After storing in the bag, lay it down flat on the counter, make indentation using fingers to the small portions (in square shape) and then freeze. Once frozen, you can snap off the frozen chutney from that indentation. Thaw that and serve. You may need to thin it out with some water.
It has refreshing flavors from mint. It also has slight tang from tamarind which complements the mint flavor very well and it makes this chutney more delicious tasting.
This is usually served on side with idli, dosa, upma, pongal and so on.
How to make pudina coconut chutney recipe (Step by Step Photos):
1) Heat the oil in a pan on medium heat. Once hot add mustard seeds. Let them pop.
2) Now add green chilies and saute for a minute.
3) Add mint leaves.
4) Cook for 2 minutes only. The leaves will start to wilt. Do not overcook otherwise mint will lose its flavor. Let it cool down slightly.
5) In a grinder jar, take grated coconut, add above cooked mint leaves, salt and tamarind paste. Start with ½ cup of water and add little more later as needed.
6) Grind into smooth paste.
Remove it to a serving bowl and serve.
For a variation, you can try substituting the tamarind with lemon juice. Lemon juice gives more tang to the chutney. You can also add 2-3 tablespoons of roasted bengal gram (dalia) while grinding.