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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 grind it. Tah Dah!  I make it with fresh coconut or desiccated coconut, like whichever is available in my kitchen. I follow the same procedure for both.

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 thats 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.

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

My chutney recipes collection here⇒ Chutney / Pachchadi / Dip

My breakfast recipes collection⇒  Breakfast / Tiffin

Starters / Appetiser recipes collection⇒ Starters / Snacks

Related Posts⇒ 

    1. Coconut & Almond Chutney / Kobbari & Badam Pachadi 
    2. Carrot-Coconut Halwa / Carrot-Kobbari Halwa
    3. Coconut Spicy Red Chutney

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

Ingredients for Tempering: (optional)

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

Special Ingredients:

  • Roasted Chana Dal / Roasted Chickpeas / Putnala Pappu
  • Tamarind

Procedure for ‘Instant coconut chutney’:

  • If you are using fresh coconut , using a knife cut the coconut off the sheel into peices or grate the coconut off the shell, and put aside.
  • 39712615894_c55c62d3d0_o
    Ingredients used for this chutney
  • Get the water boiled in the kettle / on stove top.
  • Take all the ingredients into a blender/mixie jar. Add the hot boiling water for the coconuts and all to soften.
  • Let it sit for 5 mins.
  • In the meanwhile , 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. And set aside.
  • Now return to the blender and grind it into a smooth paste.
  • Add the tempering to the grind chutney and mix well. Transfer to a serving bowl. Done!!


  • You can use even desiccated coconut in the place of fresh coconut. But it gives fresh taste only up to a couple of hours.
  • You can skip the tempering part, it doesn’t make a lot of difference.
  • If you prefer to do tempering, be careful not to burn.
  • Adjust the spice and salt as per your taste.
  • Adjust the water quantity as per the consistency you wish.
  • This chutney stays fresh for 3-4 days, if refrigerated.


  • 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.

    Coconut Chutney in a Coconut Shell, as a serving bowl

You can Pinit here for later use:

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