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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
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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


  • 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


                  • 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.


                  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.
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