The sweet juiciness of coconut, the tanginess from the tamarind, the mellow warmth of the chilies, and the nutty crunch of the lentils make this mint coconut chutney such a moreish condiment!
I am so excited to share this recipe that I have learned from my mum.
At home, we call it kobbari pachadi.
Kobbari, in the Telugu language, means coconut, and pachadi is chutney.
This chutney evokes fond childhood memories of family lunches and get-togethers with friends where favorites such as this sauteed bottle gourd, bitter melon curry, and a one-pot vegetable stew made with a medley of seasonal vegetables.
Kobbari chutney (or one of its variations) would just have to be on the menu and rice of course! with a good drizzle of homemade ghee. Bliss!
What is your favorite childhood meal memory? Do share with me in the comments below. I would love to hear from you. - Padma
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Allergens Free Labels
This South Indian pudina coconut chutney is free of these allergens:
Gluten
Dairy
Soy
Nuts
Plus this recipe is vegan, allium-free, and grain-free.
Ingredients
Mint (pudina) can easily overpower any dish but is balanced in this chutney beautifully with the juiciness of fresh coconut.
See notes below for variations and other ingredients that you can add to this chutney.
Check the recipe card for quantities.
For the chutney:
Coconut: This recipe tastes best with fresh coconut. No desiccated coconut for this one, please! Frozen coconut is ok - defrost it ahead of time.
Have you forgotten to defrost the frozen coconut? Check the notes below for a quick defrost method.
Mint: (Pudina) One cup fresh mint - leaves only. Because of the addition of mint, this chutney is also known as pudina pachadi (pudina chutney).
Chilies: The green and dried red chilies have different flavors and work beautifully in this recipe. Adjust the quantity to suit your spice tolerance level.
Tamarind pulp: Adds a lovely, sweet tanginess to the chutney. Check the notes below for a substitute.
For the tempering:
Tempering, as explained in this zucchini kootu recipe post, is a classic Indian cooking method of adding more flavor and textures to a dish.
Spices and sometimes (as in this case) lentils are fried in oil or ghee and added to the dish.
Mustard seeds: Use brown or black ones.
White lentils: Also known as urad dal, they, when fried in oil, are deliciously nutty and fragrant! Plus they bring in the necessary protein element to the dish.
Asafoetida: Also known as hing, this powdered spice adds a lovely umami taste to the chutney.
Curry leaves: You can, if you have, add 3-4 curry leaves to the tempering.
Have a question regarding the ingredients? Feel free to ask in the comments section below and I will try my best to answer it for you.
Instructions
This easy chutney comes together in just 15 minutes.
Let's make it.
Also, see the video below.
Start by prepping the ingredients.
- Wash the mint leaves and pat them dry.
- If using frozen grated coconut, defrost it. See notes below on how to defrost quickly.
- Measure the rest of the ingredients and keep them ready.
Step 1: Make the chutney
Add oil to a hot skillet on medium heat. Snap the chilies into two pieces, add them to the oil, and fry till you see blisters on them.
Add the whole mint leaves, salt, and turmeric.
Fry them all for 1-2 minutes or until the leaves have wilted.
Place this mixture in a blender jar along with the tamarind pulp, coconut, and water. Grind in small pulses (2-3 seconds) until all the ingredients blend together. Keep aside.
Use 1-2 tablespoons more water, if required, to help in grinding.
Step 2: Make the tempering
To the same skillet, add the oil.
When hot, add the white lentils, mustard seeds, and asafoetida.
For additional flavor, add curry leaves, if you have any.
Fry till the lentils have browned evenly and the mustard seeds splutter.
Pour these tempered spices and the oil over the chutney.
Mix well.
See serving suggestions below.
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Tips, notes, and variations
This is such an easy recipe already and I am sure you will make it with no difficulty at all.
These notes are here to help you, in case you get stuck at some stage!
Coconut: As mentioned above, use fresh or frozen grated coconut. Do not use desiccated coconut for this recipe. If using coconut pieces, mince them in the grinder first.
Mum's top hack: A quick way to defrost coconut (pieces or the grated version) is by keeping it in some warm water for a few minutes. Drain and squeeze out as much of the water as you can.
No mint? No worries, use cilantro instead. Same quantity as mint.
Roasted Bengal gram: You may have read recipes that call for adding some roasted chickpea lentils. That is, most commonly, for the coconut chutney that is made for dipping idli and dosa.
In this recipe, we have the urad dal to add a nutty crunch to the chutney.
Top tip: For additional flavor and texture, add some of the golden-brown roasted lentils to the chutney while grinding. You will have to make the tempering before grinding the chutney.
No tamarind? Use the same quantity of lime or lemon juice instead.
Use a high-speed blender that will grind the chutney fast and with less effort - this is one of the ways to get a smooth texture and no bitter taste.
A note about mint
Mint, though a lovely, fragrant herb has a strong flavor and can easily overpower a dish.
The trick to using this herb in any recipe is to balance the ratio of mint with that of the other ingredients.
In this cilantro mint chutney, the cilantro, the chilies, and the gooseberry balance the strong flavor of the mint. And in this simple green chutney, the cilantro, chilies, and juice of lime do the job to perfection!
Use fresh mint for the best color and for fresh flavor. I do not recommend using dried mint for this recipe. Do not use the stems because they may make the chutney taste bitter.
If you like mint, feel free to add more of it to this chutney.
Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you.
Storage and serving suggestions
How long does mint chutney last in the fridge? This chutney will keep in the fridge for 2-3 days.
Store it in a clean, fridge-safe, glass container with a tight lid.
The chutney, because of the coconut, will 'tighten' while in the fridge - that's normal.
When serving, take a portion of the chutney that you want to serve and mix in some warm water to bring it to the desired consistency.
Serving suggestions: If you, like me, love rice, then I urge you to try it my way - mix the chutney with freshly cooked rice and a drizzle of ghee.
Not a fan of rice? No worries! This chutney makes a great spread on a piece of toast or in your sandwich.
Have it as a dip with vegetable sticks. Add 1-2 tablespoons of water to bring it to a dip-like consistency.
FAQs
Coconut chutney, if it has herbs such as mint and cilantro, can sometimes taste bitter if you grind it for too long. The heat that is generated by the blender motor can cause the delicate herbs to turn rancid and taste bitter. To avoid this, make sure you are using grated or minced coconut and run the mixer grinder in small pulses (1-2 seconds) at a time.
Mint chutney is a healthy condiment because it has fresh mint, chilies, lime juice, or tamarind, and either cilantro or coconut in it. You can add peanuts to make it healthier.
If you have made this mint coconut chutney, please take a moment to leave a comment and a rating below. This will make me super happy and motivate me to create more good content for you! You can also engage with me on Twitter, Facebook, and Instagram xx Padma
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📖 Recipe
So Delicious! Mint Coconut Chutney Recipe
Equipment
- 1 skillet
- 1 mixer-grinder
- 1 spatula
Ingredients
For the chutney
- 2 teaspoons neutral oil
- 2 green chilies
- 2 dry red chilies
- 1 cup mint leaves (15 grams, approximately)
- 1 teaspoon salt
- ¼ teaspoon turmeric
- 1 cup grated coconut (fresh or frozen)
- 2 teaspoons tamarind pulp
- ¼ cup water (keep another 2-3 tablespoons water handy)
For the tempering
- 2 teaspoons neutral oil
- 2 teaspoons white lentils (urad dal)
- ½ teaspoon mustard seeds (brown or black)
- ¼ teaspoon powdered asafetida (hing)
Instructions
- Prep the ingredients
- Wash the mint leaves and pat them dry.
- If using frozen grated coconut, defrost it. A quick way to defrost coconut (pieces or the grated version)is by keeping it in some warm water for a few minutes. Drain the water and squeeze out as much of the water as you can.
- Measure the rest of the ingredients and keep them ready.
- Make chutney
- Add oil to a hot skillet on medium heat. Snap the chilies into two pieces and fry till you see blisters on them.2 teaspoons neutral oil, 2 green chilies, 2 dry red chilies
- Add the whole mint leaves, salt, and turmeric. Fry for 1-2 minutes or until the leaves have wilted.1 cup mint leaves, 1 teaspoon salt, ¼ teaspoon turmeric
- Grind the fried mint, tamarind pulp, and coconut with the water. Keep aside.1 cup grated coconut, 2 teaspoons tamarind pulp, ¼ cup water
Make the tempering
- To the same skillet, add the oil. When hot, add the white lentils, mustard seeds, and asafetida.2 teaspoons neutral oil, 2 teaspoons white lentils (urad dal), ½ teaspoon mustard seeds, ¼ teaspoon powdered asafetida (hing)
- Fry till the lentils have browned evenly and the mustard seeds splutter.
- Pour these tempered spices and the oil over the chutney. Mix well. Serve.
Video
Notes
Alternative quantities provided in the recipe card are for 1x only.
Note: The nutrition information is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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