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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.
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course chutney, Condiment, dip, pachadi
Cuisine Indian, South Indian
Servings 1 cup


  • 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


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.


  • 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!!


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