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Coconut - Almond Chutney / Kobbari - Badam Pachadi

VegCookBook by Praveena
Instant, Vegan, Quick & easy South Indian condiment / chutney recipe for idli, dosa, uthappam, upma etc.
Prep Time 5 mins
Cook Time 5 hrs
Total Time 10 mins
Course chutney, Condiment, dip
Cuisine South Indian
Servings 1 cup


  • Blender/Grinder/Mixie.
  • 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!!


Please see the MAIN POST for step wise pics & RECIPE TIPS!
Keyword instant coconut chutney recipe, south indian almond chutney recipe