Recipe Cooked, Photographed and Written by Praveena
PrepTime:20 mins CookTime:5 mins Cuisine:Indian
Coconut Almond Chutney / Kobbari Badam pachadi is a simple South Indian condiment that can be made easily with very few handy ingredients.
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. Do try it for sure! 🙂
Table of Contents:
- How to serve, ‘Fresh Coconut Almond Chutney / Badam Nariyal Chatni’:
- Other recipes from my blog:
- Step wise pics Procedure for ‘Coconut Almond White Chutney / Badam Kobbari Pachadi’:
- Prep Work:
- Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
- Recipe Card & Print:
How to serve, ‘Fresh Coconut Almond Chutney / Badam Nariyal Chatni’:
This chutney is suitable ONLY to be served as a condiment for South Indian breakfast recipes like Idli, Dosa, Uthappam, Upma, Pongal, etc.
It tasted very apt with steaming hot ‘Yellow Moong Dal idli(s) / No rice idli’ (Recipe link⇒ Yellow Moong Dal Idli / Pesarapappu Idli) that I made over for the weekend brunch.
Along with the podi/spice powder (Recipe link⇒ Moringa/Drumstick Leaves Spice Powder/Munagaku Podi)
Other recipes from my blog:
Before starting to cook, don’t forget to see the Tips mentioned at the end.
Chutney Recipes Collection⇒ Chutney / Pachchadi / Dip
Breakfast recipes collection⇒ Breakfast / Tiffin
Andhra recipes collection⇒ Authentic Andhra Recipes Collection / Telugu Vantalu
Related Posts with ‘COCONUT’:
- Instant Coconut White Chutney
- Coconut Spicy Red Chutney
- Instant Coconut Ladoo with Condensed Milk
- Raw Mango – Coconut Chutney / Mamidikaya – Kobbari Pachadi
- Fresh Coconut Fudge / Kobbari Burfi
- Fresh Coconut Chutney Powder (Oil Free)
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- Fresh Coconut (grated / pieces) – 1 cup
- Almonds / Badam – a handful
- Green Chillies – 4 (small size)
- Dry Tamarind (or puree) – tiny ball size (or 1 teaspoon)
- Salt – as per taste
- Hot Water – [½ cup + ½ cup]
Ingredients for Tempering:
- 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
- Hot Water
- Curry Leaves
Step wise pics Procedure for ‘Coconut Almond White Chutney / Badam Kobbari Pachadi’:
- Adjust the salt & spice as per your taste.
- Frozen coconut can also be used. But you need to thaw it before using for this recipe.
- You can use normal water instead of hot water. But, you need to give more time for soaking the almonds and tamarind.
- Tempering part is optional, the chutney tastes absolutely tasty, even without the tempering.
- Storage: It can be stored in fridge up to a week to 10 days. Just add little 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 ‘Pesarapappu idli(s) / No Rice Idli’ (Recipe link⇒ Yellow Moong Dal Idli / Pesarapappu Idli ) that I made over the weekend brunch.
Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
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Recipe Card & Print:
Coconut Almond Chutney / Kobbari Badam Pachadi
- 2 Small cup (for soaking)
- 1 Blender/Grinder/Mixie.
- 1 Small Frying pan (for stove-top)
- 1 cup Fresh Coconut (grated / pieces)
- 1 handful Whole Almonds / Badam
- 4 count Green Chillies (small size)
- 1 teaspoon Tamarind Puree (or dry tamarind) (or tiny ball size)
- as per taste Salt
- ½+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 a small cup, soak the almonds in hot water (½ cup), for 20 mins. In a different cup, soak the dry tamarind in hot water (½ cup). Later peel the skin of almonds.
- Take all the these into the spice blender>> fresh coconut pieces, peeled almonds, green chillies, salt, tamarind puree(or soaked dry tamarind along with water).Blend / Grind everything thoroughly into a fine, smooth paste.
- Put a small frying pan on stove top under medium flame.Add all the 'Ingredients for tempering' and sauté them until the seeds pop.
- Switch the flame off, pour the tempering onto the chutney. Give a mix, transfer the chutney into a serving bowl. Done!!
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