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Coconut – Almond Chutney / Kobbari – Badam Pachadi

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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 chutney / 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.

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

Related Posts⇒  

  1.  Instant Coconut Chutney / Kobbari Pachchadi
  2. Kobbari Annam / Coconut Rice
  3. Idli
  4. Coconut Spicy Red Chutney

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  • Fresh Coconut (shredded / pieces) – 1 cup
  • Almonds / Badam – a handful
  • Green Chillies – 6
  • Tamarind – 
  • Salt – as per taste
  • Water – ½ cup

Special Ingredients:

  • Curry Leaves
  • Hot Water

Ingredients for Tempering: (optional)

  • Jeera / Cumin Seeds – ¼ teaspoon
  • Mustard Seeds / Aavaalu – ¼ teaspoon
  • Sesame seeds / Nuvvulu / Til – ¼ teaspoon
  • Curry Leaves – 4
  • Dry Red Chillies – 2
  • Cooking Oil – 1 tablespoon

Step wise pics Procedure:

  • 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.

    All the ingredients taken into blending jar for grinding.
  •  Blend / Grind everything thoroughly into a fine and smooth paste.
  • Take it into a serving bowl.
  • Put a small frying pan on stove top under medium heat.
  • 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.

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