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Instant Coconut Chutney / Kobbari Pachchadi

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Recipe Cooked, Photographed and Written by Praveena

PrepTime:10 mins   MakeTime:7 mins    Cuisine:Indian

This is THE quickest of all the chutneys I make. Just transfer everything into the blender/mixer and blend / grind it. Tah Dah!  I make it with fresh coconut or desiccated coconut, whichever is available in my kitchen. I follow the same procedure for both. I gave recipes with pics for both the methods.

Most of the times, I start cooking the snack/breakfast and at the end of it, I start with blending this chutney. Its that easy and quick!! And that’s the reason I name it as Instant Coconut Chutney!!

You can skip the tempering part in the procedure which doesn’t make a lot of difference with the taste of the chutney.

It’s mainly used as an accompaniment with South Indian breakfast items like Idli, Dosa, Uthappam, Fritters or as a dip for any fried/baked savoury snacks.

The colour of this chutney depends upon the colour of the coconut pieces and the amount of tamarind used.

As shown in above pic, we had this chutney as an accompaniment with Plain dosa made with just 2 ingredients.

Before starting to cook, don’t forget to see the Tips mentioned in the end.

Chutney recipes collection here⇒ Chutney / Pachchadi / Dip

Breakfast recipes collection⇒  Breakfast / Tiffin

Starters / Appetiser recipes collection⇒ Starters / Snacks

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Ingredients:

  • Coconut pieces/grate –  1 cup (or) one half of coconut
  • Roasted Chana Dal / Putnala Pappu – ½ cup
  • Salt – 2 teaspoon
  • Tamarind – half of small size lemon
  • Green Chillies – 5 (small size)
  • Water – 1½ cups
  • Fresh Coriander Leaves – 1 teaspoon (for garnish)

Ingredients for Tempering: (optional)

  • Cooking Oil – 1 tablespoon
  • Urad dal / Minapappu – ½ teaspoon
  • Mustard seeds / Aavalu – ¼ teaspoon
  • Jeera / Cumin Seeds – ¼ teaspoon
  • Asafoetida / Hing / Inguva – a pinch
  • Dry Red Chillies – 2      
  • Curry Leaves – 4 to 5 

Special Ingredients:

  • Roasted Chana Dal / Putnala Pappu
  • Tamarind

Step wise pics Procedure for ‘Instant coconut chutney’:

  • If you are using fresh coconut

  • Using a knife cut the coconut off the shell into pieces or grate the coconut off the shell.
  • Remove the skin of each piece piece carefully with patience. This might take 10 mins. And its optional.

    Main Ingredients used for Instant Coconut White Chutney
  • Take all the ingredients into a blender/mixie jar.
  • Get the water boiled in the kettle / on stove top.
  • Add the hot boiling water on to the ingredients in the blender / mixie.

    All Ingredients taken to the mixie / blender jar
  • Let it sit for 5 mins and then grind everything into a smooth paste.

    Smooth Chutney after grinding all ingredients using FRESH COCONUT METHOD.
  • Using desiccated coconut:

  • Take all the ingredients into a blender/mixie jar.
  • Get the water boiled in the kettle / on stove top.
  • Add the hot boiling water on to the ingredients in the blender / mixie.

    All Ingredients taken to the mixie / blender jar
  • Let it sit for 5 mins and then grind it into a smooth paste.

    Smooth Chutney after grinding all ingredients using DESICCATED COCONUT METHOD.
  • If you wish to do the tempering

  • Take a small frying pan on stove top under medium flame, add all the ‘Ingredients for tempering’ and stir fry them until they turn golden colour. 
  • Add the tempering to the grind chutney and mix well.
  • Transfer the chutney to a serving bowl, garnish with fresh coriander leaves. Done!!

    Tempering being added on top of the chutney.

Tips:

  • The colour of this chutney depends upon the colour of the coconut pieces and the amount of tamarind used.
  • Prep Time I mentioned is for the grating / cutting the fresh coconut pieces. 
  • Chutney made with desiccated coconut gives fresh taste only up to a couple of hours.
  • You can skip the tempering part, it doesn’t make much of difference.
  • If you prefer to do tempering, be careful not to burn it.
  • Adjust the spice and salt as per your taste.
  • Use the water quantity as per the chutney consistency you wish to.
  • This chutney stays fresh for 7 days, when stored in fridge.

Result:

  • The taste of this chutney is mostly to the sweeter side.
  • It’s mainly used as an accompaniment with South Indian breakfast items like Idli, Dosa, Uthappam, Fritters or as a dip for any fried/baked savoury snacks.
  • As shown in pic below, we had this simple chutney as an accompaniment with Plain dosa made with just 2 ingredients.

You can Pin it here for later use, Pinterest link:

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You can find my other recipes by clicking the Recipe Category

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