Recipe Cooked, Photographed and Written by Praveena
PrepTime:5mins CookTime:5mins Cuisine:Indian
Coconut – Almond Chutney / Kobbari – Badam pachadi is a Vegan+Glutenfree South Indian condiment / dip that can be made instantly without any prep.
This is my latest try, which is a combo that I had never heard or read about. At times when we are short of some ingredient in a recipe, we just tend to mix and match with what is available in our pantry. So, this might be taken as one such chutney recipe which I happened to make with an instant thought.
How to serve:
This chutney is suitable to be served as a condiment / dip with South Indian breakfast recipes like Idli, Dosa, Uthappam, Upma, Pongal, etc.
It tasted very apt with steaming hot idli(s) / steamed lentil based patties (Recipe link⇒ Idli ) that I made over the weekend brunch. Along with the podi / spice powder ( Recipe link⇒ Moringa/Drumstick Leaves Spice Powder/Munagaku Podi )
Before starting to cook, don’t forget to see the Tips mentioned at the end.
My Chutney Recipes Collection⇒ Chutney / Pachchadi / Dip
Breakfast recipes collection⇒ Breakfast / Tiffin
- Instant Coconut White Chutney / Kobbari Pachchadi
- Coconut Spicy Red Chutney
- Instant Oats Idli / Oats Veg Idli
POPULAR VIDEO FROM MY YOU TUBE CHANNEL:
- Fresh Coconut (shredded / pieces) – 1 cup
- Almonds / Badam – a handful
- Green Chillies – 6
- Tamarind –
- Salt – as per taste
- Water – ½ cup
- Curry Leaves
- Hot Water
Ingredients for Tempering: (optional)
- Cooking Oil – 1 tablespoon
- Jeera / Cumin Seeds – ¼ teaspoon
- Mustard Seeds / Aavaalu – ¼ teaspoon
- Sesame seeds / Nuvvulu / Til – ¼ teaspoon
- Curry Leaves – 4
- Dry Red Chillies – 2
Step wise pics Procedure for ‘Coconut – Almond Chutney’:
- At first, get the water boiled.
- Take all the ‘ingredients’ into a spice jar / blender / mixie.
- Add the hot water and let them soak for about 5 mins.
- Later blend / Grind everything thoroughly into a fine and smooth paste.
- Transfer this chutney into a serving bowl.
- Put a small frying pan on stove top under medium heat and add the oil, let it heat.
- Add all the ‘Ingredients for tempering’ and saute them until they turn light brown in colour.
- Switch the flame off and transfer this onto the chutney.
- Give a mix and serve / store. Done!!
- Adjust the salt & spice as per your taste.
- You can use norml water instead of hot water. But, you will have to rest the content for 10-15mins, before grinding.
- The chutney tastes absolutely tasty, even without the tempering.
- It can be stored in fridge upto a week to 10 days. Just add hot water to dilute it, before serving.
- Coconut almond chutney / kobbari badam pachadi, is a very mild in spice chutney and the almonds were a right pair for the coconut.
- It tasted very apt with steaming hot idli(s) / steamed lentil based patties (Recipe link⇒ Idli ) that I made over the weekend brunch.
Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
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Coconut – Almond Chutney / Kobbari – Badam Pachadi
- Small Frying pan (for stove-top)
- 1 cup Fresh Coconut (shredded / pieces)
- 1 handful Whole Almonds / Badam
- 4 count Green Chillies (small size)
- 1 teaspoon Tamarind
- as per taste Salt
- ½ cup Water (hot water)
Ingredients for Tempering:
- 1 tablespoon Cooking Oil
- ¼ teaspoon Jeera / Cumin Seeds
- ¼ teaspoon Mustard Seeds / Aavaalu
- ¼ teaspoon Sesame seeds / Nuvvulu / Til
- 4 count Curry Leaves (optional)
- 2 count Dry Red Chillies
- At first, get the water boiled.Take all the ‘ingredients’ into a spice jar / blender / mixie.Add the hot water and let them soak for about 5 mins.
- Later blend / Grind everything thoroughly into a fine and smooth paste.Transfer this chutney into a serving bowl.
- Put a small frying pan on stove top under medium heat and add the oil, let it heat.Add all the ‘Ingredients for tempering’ and saute them until they turn light brown in colour.
- Switch the flame off and transfer this onto the chutney.Give a mix and serve / store. Done!!
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