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    Home » Recipes » Chutney's & Pickles

    Coconut Chutney | Kobbari Pachadi

    Published: Jan 9, 2019 by Pavani . This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. 5 Comments

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    This Coconut Chutney is a special Andhra Pachadi which is very delicious and goes perfect with steamed rice, chapati and dosa also. It is different from the regular chutneys. I prepared this Pachadi by frying each ingredient in the oil and ground into a coarse paste. This will stay up to 7 days in the refrigerator.

     

    Coconut Chutney

     

    Step by step pictures of preparing Coconut Chutney

    Coconut Chutney

     

    For other tasty chutneys do check these:

    Karam Chutney

    Coriander chutney

    Ingredients:

    • Fresh coconut pieces – ½ cup
    • Chopped tomatoes – 2
    • Dry Red chillies -10
    • Tamarind – lemon size
    • Garlic pods – 6
    • Salt to taste
    • Oil- 1tbsp

    For Tempering:

    • Oil- 2tsp
    • Garlic pods- 2
    • Mustard seeds – ½ tsp
    • Urad dal – ½ Tsp
    • Dry red chillies-2
    • Asafoetida -¼ tsp
    • Curry leaves a handful

    Preparation:

    Soak tamarind in a bowl with hot water.

    Heat a non-stick pan with oil and sauté dry red chillies for 2-3 minutes. Transfer it into a plate and keep aside.

    Next in the same pan fry coconut pieces until they turn into a light golden colour.

    Transfer into a plate to cool down.

    In the same pan sauté chopped tomatoes along with tamarind until both become very soft.

    Allow all the sautéed ingredients to cool completely.

    Take a mixie jar, first grind garlic pods along with sautéed red chillies and salt.

    Then add coconut pieces and grind.

    Finally add tomatoes, tamarind and grind into a coarse paste by adding little water. (don’t add too much water)

    Then heat a pan with oil for tempering, add mustard seeds, urad dal.

    when they crackle add garlic pods, dry red chillies, curry leaves along with asafoetida.

    Add the ground paste and mix well for a minute.

    Transfer into a bowl and enjoy delicious Andhra kobbari pachadi with steamed rice.

    Note:

    Don’t make the chutney into a smooth paste. keep it in a medium coarse texture.

    Add 1-2 tablespoon of water only. Do not add too much.

    Coconut Chutney

     

    Coconut Chutney

    Coconut Chutney | Kobbari Pachadi

    This Coconut Chutney is a special Andhra Pachadi which is very delicious and goes perfect with steamed rice, chapati and dosa also. It is different from the regular chutney. I prepared this Pachadi by frying each ingredient in the oil and ground into a coarse paste. This will stay up to 7 days in the refrigerator.
    5 from 3 votes
    Print Pin Rate
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    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Course: chutney, Side Dish
    Cuisine: Andhra
    Servings: 4 People
    Author: Pavani

    Ingredients

    • Fresh coconut pieces – ½ cup
    • Chopped tomatoes – 2
    • Dry Red chillies -10
    • Tamarind – lemon size
    • Garlic pods – 6
    • Salt to taste
    • Oil- 1tbsp

    For Tempering:

      Oil- 2tsp

        Garlic pods- 2

          Mustard seeds – ½ tsp

            Urad dal – ½ Tsp

              Dry red chillies-2

                Asafoetida -¼ tsp

                  Curry leaves a handful

                    Instructions

                    • Soak tamarind in a bowl with hot water.
                    • Heat a non-stick pan with oil and sauté dry red chillies for 2-3 minutes. Transfer it into a plate and keep aside.
                    • Next in the same pan fry coconut pieces until they turn into a light golden colour.
                    • Transfer into a plate to cool down.
                    • In the same pan sauté chopped tomatoes along with tamarind until both become very soft.
                    • Allow all the sautéed ingredients to cool completely.
                    • Take a mixie jar, first grind garlic pods along with sautéed red chillies and salt.
                    • Then add coconut pieces and grind.
                    • Finally add tomatoes, tamarind and grind into a coarse paste by adding little water. (don’t add too much water)
                    • Then heat a pan with oil for tempering, add mustard seeds, urad dal.
                    • when they crackle add garlic pods, dry red chillies, curry leaves along with asafoetida.
                    • Add the ground paste and mix well for a minute.
                    • Transfer into a bowl and enjoy delicious Andhra kobbari pachadi with steamed rice.

                    Notes

                    Don’t make the chutney into a smooth paste. keep it in a medium coarse texture. Add 1-2 tablespoon of water only. Do not add too much.
                    Tried this recipe?Mention @pavaniskitchen or tag #pavaniskitchen!
                    For more recipe videosSubscribe our channel Pavanis Kitchen!

                     

                    More Chutney's & Pickles

                    • Gongura Pachadi Recipe Andhra Style
                    • Tomato Chutney | Andhra Style Tomato Pachadi
                    • Hmarcha Rawt | Roasted Green Chilli Chutney from Mizoram
                    • Instant Tomato Pickle | Andhra Tomato Pachadi

                    Reader Interactions

                    Comments

                    1. Jayashree

                      January 24, 2019 at 10:31 am

                      This chutney is something new to me, tastes good with dosa and idli too. Nice share.

                      Reply
                    2. amrita

                      January 24, 2019 at 10:57 am

                      The colour of the chutney is so attractive. Good to go with dosa or idli

                      Reply
                    3. Lata Lala

                      January 24, 2019 at 5:12 pm

                      Andhra style coconut chutney looks absolutely yummy. I would love to pair it up with Sosa's and idlis.5 stars

                      Reply
                    4. Mayuri Patel

                      January 26, 2019 at 9:13 pm

                      Such a flavorful chutney, frying all the ingredients must have made it more flavorful. Would love to smear some on a toast.5 stars

                      Reply
                    5. Freda @ Aromatic essence

                      January 28, 2019 at 6:43 am

                      Chutney looks delish, quite a different variation with the addition of tomatoes to coconut. I'll try sometime 🙂5 stars

                      Reply

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                    29 shares
                    29 shares