Coconut Almond Chutney / Kobbari Badam Pachadi

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:

1. How to serve, ‘Fresh Coconut Almond Chutney / Badam Nariyal Chatni’:
2. Other recipes from my blog:
3. Step wise pics Procedure for ‘Coconut Almond White Chutney / Badam Kobbari Pachadi’:
4. Prep Work:
5. Grinding:
6. Tempering:
7. Tips:
8. Result:
9. Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
10. 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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Ingredients:

• 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

Special Ingredients:

• Hot Water
• Curry Leaves

Step wise pics Procedure for ‘Coconut Almond White Chutney / Badam Kobbari Pachadi’:

Prep Work:

Grinding:

Tempering:

Tips:

• 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.

Result:

• 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’:

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Recipe Card & Print:

Coconut Almond Chutney / Kobbari Badam Pachadi

VegCookBook by Praveena

Almond Coconut Chutney, Quick and easy, South Indian style white chutney for idli, dosa, uthappam, upma. Recipe below has step wise pics and tips.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 5 minutes mins

Total Time 25 minutes mins

Course chutney, Condiment, dip, pachadi

Cuisine Indian, South Indian

Servings 1 cup

Equipment

• 2 Small cup (for soaking)
• 1 Blender/Grinder/Mixie.
• 1 Small Frying pan (for stove-top)

Ingredients

  

• 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

Instructions

 

Prep Work:

• 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.

Tempering:

• 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!!

Notes

Please see the MAIN POST for recipe with step wise PICS & TIPS!

Keyword easy fresh coconut chutney for dosa, homemade indian tiffin chutney recipe, how to use soaked almonds for chutney, instant coconut chutney recipe, south indian almond chutney recipe

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