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    Home » Side Dishes » Chutneys/Dips

    Pudina Coconut Chutney

    Published: Aug 18, 2016 · Last Modified: Mar 6, 2023 by Kanan Patel / 3 Comments

    Jump to Recipe Pin Recipe

    Pudina coconut chutney recipe - This is Andhra style of making mint chutney with coconut. This is also called pudina pachadi.

    Pudina coconut chutney with idli and sambar in the back.

    There are many different kinds of chutney recipes made using coconut e.g.
    coconut chutney,
    coconut coriander chutney,
    red coconut chutney

    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.

    Step By Step Photo Instructions:

    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.

    Collage of 2 images showing tempering of mustard seeds and green chili.

    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.

    Collage of 2 images showing adding and cooking mint leaves.

    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.

    Collage of 2 images showing adding mint leaves, coconut and tamarind into the grinder and blended.

    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.

    Serving suggestion: This mint coconut chutney aka pudina pachadi can be served as a side with idli, dosa, uttapam, upma, pongal. It can be served on side with steamed rice too.

    Pudina coconut chutney in a bowl.

    Did you try this pudina coconut chutney recipe? I’d love to hear about it! Leave a review in the comment section below.

    📋 Recipe Card

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Pudina coconut chutney recipe (Mint coconut chutney), pudina pachadi
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    Pudina Coconut Chutney

    5 from 2 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    As the name says, the coconut chutney is flavored with mint leaves. Tastes good with idli, dosa, vada.
    Author: Kanan
    Course: Side Dish
    Cuisine: South Indian
    Calories: 106kcal
    Servings 4
    Prep Time 10 minutes minutes
    Cook Time 10 minutes minutes
    Total Time 20 minutes minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • 2 teaspoons Oil
    • ½ teaspoon Mustard seeds
    • 2-3 Green chilies slit
    • 1 cup Mint leaves loosely packed
    • 1 cup Coconut grated
    • Salt to taste
    • 1 teaspoon Tamarind paste (or seedless tamarind 2 teaspoons)
    • ½ to ¾ cup Water
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    Instructions 

    • 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.
    • 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.

    Notes

    Do not overcook mint leaves otherwise mint will lose its flavor and color.
    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.

    Nutrition

    Serving: 4tablespoons | Calories: 106kcal | Carbohydrates: 5.8g | Protein: 1.6g | Fat: 9.3g | Saturated Fat: 6.1g | Sodium: 160mg | Potassium: 190mg | Fiber: 3.5g | Sugar: 1.8g | Vitamin A: 1050IU | Vitamin C: 5.8mg | Calcium: 50mg | Iron: 5.6mg
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. Khushbu

      September 10, 2022 at 9:40 pm

      Tried it, it's so yummy and easy to make.
      Thanks a lot for sharing!!! 😍5 stars

      Reply
      • Kanan Patel

        September 12, 2022 at 6:44 am

        Glad that you liked it.

        Reply
    2. Anu

      August 24, 2016 at 4:29 am

      Very nice!!

      Reply

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    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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