Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Coconut Chutney (Kobbari Pacchadi)

Coconut chutney is an example of how good a raw food can taste when prepared with right ingredients. Whoever came up with this recipe, my salute to them! People remember and replicate a good recipe; no wonder, this age old recipe continues to be popular and beloved by all who tried it.

Breakfast is not a proper breakfast without coconut chutney in Southern states of India (Andhra, Tamilnadu, Karnataka and Kerala). Perfect blend of different flavors and the ease with which it can be made - coconut chutney is a great example of traditional, health conscious South Indian food and a showcase recipe for raw cuisine. See the photo below, if you find coconut chutney looking similar in an Indian restaurant along with your dosas, idlies, that’s a sure sign that you are getting a proper south Indian food.

Fresh Coconut, Cilantro, Red onion, Ginger, Dalia(pappulu) and green chillies


1 cup of thinly sliced fresh coconut
¼ cup of pappulu(dalia, roasted chickpeas)
6 Indian small green chillies, chopped
1 tiny red onion or shallot, sliced into chunks
6 sprigs of fresh cilantro and 1/2 inch of ginger
½ tablespoon of tamarind extract
¼ tsp of salt
for popu or tadka
1 tsp each of mustard seeds, cumin, urad dal, fresh curry leaves and few pieces of dried red chilli.
1 tablespoon of yogurt and one lime

Tadka/popu is done and ready to add to the coconut chutney Final step- adding the tadka/popu to coconut chutney

Preparation means grinding. Taste of coconut chutney varies with grinding method. Believe it or not, different grinding tools give different taste. The best taste comes out of using a stone mortar. Closest is the machine, which grinds with a stone. Last is the food processor or the blender etc., The taste is inversely proportionate to how easily you can grind it.

In a mortar or blender, combine all the ingredients (coconut, pappulu, onion, green chillies, cilantro, ginger, tamarind extract and salt). Add half to one cup of water and grind them until the ingredients are pureed. Transfer the mixture to a cup.

In a small pan, add half teaspoon of peanut oil, add the popu ingredients, sauté them until they start to splutter. Remove the pan from heat and add this popu to the pureed coconut mixture in the cup. Stir in little bit of yogurt now (our family variation). The chutney is ready. Just before serving, squeeze few drops of limejuice.

Traditionally coconut chutney is served with dosa, idly, vada, upma, utappam, pesarattu and pongal, as a part of morning breakfast.

Coconut chutney with popu/tadka just added
Coconut Chutney ~ South Indian Style

Note to reader: I use, tiny red onion or shallot (Indian onion, small baby onion) for this chutney. Either one is preferable than white/yellow onions (US). Red onion/shallots are less harsh in flavor when raw and don’t overpower the chutney with their bitterness.

Recipe source: Family- Amma & Attamma(mother and mil)
For several variations of this recipe, read the comments.

Posted by Indira©Copyrighted in Amma & Authentic Andhra, Chana Dal-Roasted (Dalia), Coconut (Fresh) (Thursday February 16, 2006 at 8:13 pm- permalink)

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54 comments for Coconut Chutney (Kobbari Pacchadi) »

  1. Your tadka vessel is so nifty.

    Comment by Dee — February 16, 2006 @ 9:01 pm

  2. Indira, I’ve been looking for a small pan like that - where can I get one?

    Comment by Faffer — February 16, 2006 @ 10:52 pm

  3. Hurray! Another validation for my favorite South Indian restaurant, whose coconut chutney does indeed look just like this. And a recipe to boot! Thank you…

    Comment by faith — February 16, 2006 @ 11:04 pm

  4. Great photos , Indira ! Back in my parents hometown( in coastal Karnataka) , we omit the pappulu and onion , if green chillies are used. We use onions when we grind the chutney with red chillies. All said and done, there is nothing like a great tasting coconut chuntey :)
    Was wondering if you could please put up the recipe for Allam pacchadi some time? Many thanks!

    Comment by Anon — February 16, 2006 @ 11:42 pm

  5. I dont normally add onions in coconut chutney… and your version seems like a nice mix of south indian and north indian! :)

    Comment by shammi — February 17, 2006 @ 3:38 am

  6. hi indira
    can you give some indian veg recipes with high protein in it.
    i am a vegetarian and i wanna know some high protein low carb dish.
    thank you

    Comment by Anonymous — February 17, 2006 @ 4:32 am

  7. My salute to you, such beautiful photos, I’ve never seen coconut chutney photographed in such spectacular fashion, on the web. Kudos to you!

    And we also prepare it just like your family recipe, with little bit of onion, to give that extra punch. Very authentic and thanks for the recipe.

    Comment by Meghana — February 17, 2006 @ 8:34 am

  8. Faffer..I bought it at a camping store, few years ago. “Camping world” or something, I forgot the name of that shop.

    Shammi…Just tiny bit of onion for an extra punch, like Meghana, mentioned. Common in our area and very much Indian - south or north.. whatever!

    Comment by Indira — February 17, 2006 @ 8:53 am

  9. Quite a different way to prepare coconut chutney. In the process that I know is native to my region we don’t add pappulu, onion and yogurt. Way it is presented here is quite good.

    Comment by Arjuna — February 17, 2006 @ 9:15 am

  10. Hey Indira-

    I am waiting since days— for idli and dosa recipes. I cant make it unless I read/see your recipe. Btw, the black eyed pea vadas were very good, though I had tough time grining the peas in a blender without water. So I had lots of chunks in the batter. However, the taste was really good.



    Comment by Deepa — February 17, 2006 @ 9:15 am

  11. Indira, the kadai u used is so cute, i have never seen one like that b4. And this chutney is a little different from what i make , i dont add onions, should try with it.

    Comment by priya,ar — February 17, 2006 @ 9:46 am

  12. Hi Indira,

    Its nice to see that you have posted this traditional recipe, good photos too. I learnt this recipe from my mother. But we don’t use yoghurt or lime for chutnies however we do use yoghurt in pachaddis or kichadis (just terms for traditional side dishes in Kerala containing yoghurt) . Will surely try this variation of chutney.


    Comment by Priya V — February 17, 2006 @ 1:08 pm

  13. hi indira,

    first time to comment. you have a very neat blog. i tried your chutney today and it turned out awesome. the onion adds a nice flavor to the usual chutney I make. yum yum yum! thanks

    Comment by Sowmya — February 17, 2006 @ 1:53 pm

  14. Indira,

    Need to try coconut chutney with onions. I usually dont add onions . Your tadka pan looks so cute.

    Comment by Krithika Ramachandran — February 17, 2006 @ 2:28 pm

  15. That tadka pan is lovely!

    And the chutney–that is a raw food I can get behind! (Again–if only I could get good coconuts….)

    Comment by Barbara — February 17, 2006 @ 3:23 pm

  16. Oooooh! lovely chutney to go with hot hot Idlis! :) I love that tadka pan. cast iron, right? I have one like that, same size, only the spout is smaller and on one side (On second thoughts, I dont think mine has a spout… Need to check)

    I’ve to try the curd variation. We also one small clove of garlic to this chutney.

    Comment by Kay — February 18, 2006 @ 6:00 pm

  17. Ok Indira,

    I have to salute you. I love your site. After numerous google searches for authentic andhra recipes I am so glad that I have found yours. You need to be preaching this - you need a cookbook - you need to be on the Food Network!!! Well,suffice to say I love your site. I have tried recipes from this site - sambar, coconut chutney, potato korma and (given my elementary cooking skills) your recipes are on the ball and just awesome. Im glad I came across this site and I will forever be an ardent fan of this site.


    Indira replies…
    Thank you Radha. It’s very nice of you to say all these things about my blog. I really appreciate it and I’m glad the recipes turned out awesome.

    Comment by radha — March 6, 2006 @ 9:19 pm

  18. just a question…how does one store this chutney…in the fridge? or does it keep outside…and if i store in the fridge, do i need to heat it before serving?

    Indira replies:
    It can stay fresh one or two days stored in the refrigerator. We usually finish it off on the same day and I always make it in small batches because the fresh chutney tastes great. Stored, or day old one, not that good, because coconut tastes changes when exposed to cold temperature.
    Nope, no heating whatsoever. This is kind of raw cusine, only thing we add cooked is - the ‘popu’.
    Hope I answered you questions.

    Comment by Nabeela — March 17, 2006 @ 12:01 am

  19. GRT site. GRT recipes.
    wish you guys could cook for me. where do you guys live? anyone catering in Canada??
    wish i was back home.

    Comment by Uv — March 27, 2006 @ 11:10 am

  20. Great Pictures.Thanks for sharing such a nice receipe.You definetly deserve a praise!!


    Comment by Veeren — April 13, 2006 @ 12:55 pm

  21. Its very excellent and thanks for your recipe.

    Comment by Anonymous — October 21, 2006 @ 3:22 pm

  22. This site is excellent. Just browsing this site and looking at those lovely pictures is making my mouth water. Where can I get this lovely tadka pan? I am going to cook from your recipies. I have passed this link to many more.


    Comment by Payal — November 18, 2006 @ 10:36 am

  23. Can you tell me where do you get the same tadka pan that you have in the picture?

    Comment by Priya — June 7, 2007 @ 9:55 pm

  24. Hi indira,

    I happen to see that one of your pics from your blog (coconut chutney) is posted on some other blog. I believe it was done without your consent.

    Comment by anonymous — July 12, 2007 @ 8:08 am

  25. Hey sorry,

    The blog is and the picture picked up was for her coconut chutney post.

    Hi Anon:
    Thank you very much for posting about this here.
    I wrote a comment on her blog. Let’s hope it’s an innocent mistake.
    - Indira

    Comment by anonymous — July 12, 2007 @ 8:09 am

  26. Hello Indira garu,

    I’ve been following your site closely for the last few months and has always been a silent lurker. I appericiate the way you take time to post all these wonderful recipes and all the effort you put in taking the perfect pictures. But it seems that some people just have no respect to other peoples work. I’ve seen a blog that used one of your picture for its Mango chutney and i am pretty sure that it is not with your consent. I just want to bring this to your notice. Thanks and keep up the good work.

    Hi Anon:
    Thanks for your kind words about Mahanandi. I greatly appreciate them!
    Also thanks very much for posting about the plagiarism incident. Could you please post the blog name. I would like to contact them. Thanks in advance.
    - Indira

    Comment by Anonymous — July 13, 2007 @ 7:06 am

  27. ohh… i have not seen the other posts its the andhrakitchen blogspot as mentioned by the other memebers.

    Comment by Anonymous — July 13, 2007 @ 7:58 am

  28. dear Indira,
    It’s been a long time since my last post.
    Just a quick question about how long is the storing life for this fresh coconut chutney?
    Thank you


    Comment by lilmaple — August 6, 2007 @ 7:42 pm

  29. hi!

    where can i get one of these lovely tadka pans you use ? can it be ordered over the web ?

    nice recipes and photos…really impressed.


    Comment by paromita — August 19, 2007 @ 11:31 pm

  30. I love this chutney. My mother-in-law used to make it and used to wonder how she could make chutnay so tasty, tried making but didn’t come out so well. I used to feel jealous of her that everyone likes her chutney. but now i can make it too
    thanks man. love u so much!

    Comment by shilpa — August 27, 2007 @ 4:10 pm

  31. wonderful site and amazing recipes!!! can i use faberware nonstick griddle instead of the cast iron pan? and also like so many others have asked already…where did u get the tadka pan from, its lovely. waiting for your answer. thanku.

    Comment by shaz. — September 1, 2007 @ 10:56 pm

  32. Hello Indira,
    I am a long time devotee of your website (in fact it is my homepage :)
    I am originally from Andhra but have been living here in the US for many years and spent my early childhood in Bangalore. I did my schooling in Ohio too (Dayton) and am now in California. My husband was born in Nandyala and when I mentioned your website (when he asked where I was getting all the tasty recipes, naturally) it took him back to his childhood memories. In fact he still has some very close relatives living there and never fails to make a trip when he gets a chance.
    Even though we were raised here, my mom cooked Andhra food all the time at home and although I like food from all states of India (don’t you simply love our diversity?) I am always partial to Andhra food, the more traditional, the better and your website is the best tribute to not just Andhra food but also our culture and foods from around the country.
    I just don’t have words to describe how much I appreciate your recipes and your wonderful photographs. Your website is not just a portal to the world of traditional cooking but it is an inspiration to one and all.
    Thank you so much for everything, you’re great!

    Comment by Shanthi — September 7, 2007 @ 6:14 pm

  33. I can crack open a coconut easily, but how to scraped out its while flesh easily? I try with a knife but does not work for me, any other suggestions will be helpful - thanks.

    Comment by MKP — October 18, 2007 @ 10:48 am

  34. The look of the coconut chutney is so brilliant..i never tried with onion and curd..will try it this weekend

    Comment by Akhila — December 13, 2007 @ 4:26 am

  35. Thanks for the recipes and tips! Masala Dosa is the best thing I have ever eaten. Only one place in Cardiff makes/sells them (called Madhavs). No longer shall I be in their pocket for my regular fix!

    Comment by Mark from Wales — January 20, 2008 @ 4:19 am

  36. I tried this recipe ,liked it.Thanks Indira.

    Comment by Rekha — February 3, 2008 @ 5:32 am

  37. Indira,
    First of all, thank you! For two years now I’ve used your site to recreate Tamil cuisine (among others) after my six month visit there. They made a chutney there that was a red color with a watery consistency on dosa and idli. What is the difference?

    Thank you Luke for your good words.
    Usually the Udipi restaurants of South India serve two kinds of chutney with dosa and idly. The cream colored one is coconut and the red, watery one is with tomatoes and red chillies. I have yet to write about it, but I remember reading about it at fellow food bloggers site. Web search will yield good recipes.
    Hope this helps.
    - Indira

    Comment by Luke — February 27, 2008 @ 1:55 pm

  38. Hi Indira,
    I like your recipe a lot. Kobbari Pachadi is really delicious and goes well with dosa.

    Comment by Pooja — March 11, 2008 @ 9:35 am

  39. Thank you.
    Reminded me of Udipi in Dadar. I always used to wonder how can one make such soft idlis with such excellent chutney. All I had to do was find you :)

    Your hard work is greatly appreciated.

    Comment by Kalpita — April 28, 2008 @ 8:06 pm

  40. Hello Indira,

    I’m a secret observer of ur blog and must admit..u have an amazing collection of recipes.

    I tried ur coconut chutney and it turned out awesome. I usually have a little different way of making it but after seeing ur recipe I wanted to try it and I’m glad I did that :)

    Love all ur recipes. Keep up the good work!

    Hi Rajani,
    Thanks for your good words. Glad to read that you tried and liked this recipe. This is my family’s version and little bit different from the regular cookbook style ones out there.
    I would love to see a photo of your preparation. Please join the Mahanandi Flickr pool and showcase your coconut chutney photo.

    Comment by Rajani — June 25, 2008 @ 9:42 am

  41. Hello Indira,
    Your recipe of kobbari chutney is mouth-watering and a gourmet’s delight indeed!

    Comment by M. Basavaraj — September 29, 2009 @ 8:41 am

  42. Hello Indira,
    we need to attend one party and my receipe to prepare is coconut chutney for 100 people . I am thinking from a week ago to ask my relatives and friends regarding the procedure of coconut chutney. i was very nervous
    Today, when i am searching online, i came across ur website. and while returning to home i bought all the ingredients and made chutney which turned to be superb. I am very very thankful to u for such a wonderful receipe.
    One doubt: can we make this coconut chutney with coconut powder rather than coconut. As u know, here in USA, i am unable to find fresh coconuts.
    waiting for ur response
    Many many more thanks.

    Comment by visu — October 21, 2009 @ 9:06 pm

  43. Hello Indira Gee,
    i like your recipes a lot. Really awesome recipes. And iam inspired with your recipes. and iam also blogging.Great job…and where are you staying in us.

    Comment by Neeraja — April 1, 2010 @ 11:40 am

  44. I LOVE your recipes, they are very authentic. I am spoilt now, I dont even think any more how to cook, I just put my laptop in the kitchen and follow your recipes to the dot. They come out very authentic. Hats off to you. keep up the good work

    Comment by Anonymous — June 20, 2010 @ 10:01 pm

  45. This recipe sounds great. I can’t wait to try it. As a non Indian, I’m wondering, how strange it is to use this recipe with Shrimp Samosas? Samosas, an Indian import, are popular in my ancestral country where folks live in the tropics, close to the sea. I know they use mango chutney and thought coconut would be a natural alternative.

    Comment by Jay — October 5, 2010 @ 2:28 pm

  46. gr8 site!

    Comment by indu — February 5, 2011 @ 12:59 am

  47. Hello Indira,

    love your coconut chutney awesome taste wish u happy cooking’s and hope we are able to try new dishes from your magic bag for long god bless u and your family

    Comment by sandeep — June 22, 2011 @ 11:30 am

  48. I just found your site and love it! I want to try every recipe! Your site makes me want to stay home from work and cook all day. Thank you so much.

    Comment by Matina — August 1, 2011 @ 6:12 pm

  49. Have tried many of your andhra recipes with great results - usually add my own twist - always comes out great. Thanks for sharing this great wealth of information.

    Comment by Nals — September 5, 2011 @ 7:19 pm

  50. Wow!!! this worked. I’ve been trying to get this recipe right by myself. Until i looked to the web for the right combination. Thanks to you!! God Bless.

    Comment by shankar — January 14, 2012 @ 8:36 am

  51. […] So, again, I went poking for inspiration in the other bits and bobs in there. Aha! I had a small container of coconut chutney from take out dosas a friend had brought to my house. I can play with those flavors. Coconut Chutney Butternut Squash Soup […]

    Pingback by no counterspace » Blog Archive » Bits & Bobs - Beans and Rice, Coconut Chutney Butternut Squash Soup — January 20, 2012 @ 3:37 pm

  52. I used frozen grated coconut since it is very difficult to get fresh coconut( most of the time fresh ones that are in the market,are rotten). I also get frozen tamarind extract since I do nor have tamarind extract.
    Although not same as fresh ingredients, it was acceptable in taste to me.
    Good recipe. Thanks.

    Comment by Alka — September 4, 2012 @ 4:22 pm

  53. Hi , i love your recipe and passed it on to many. I am in search for a blender / appliance for good chutneys. can you please suggest/ let me know which ones are better?

    Comment by Sam — June 29, 2013 @ 11:58 am

  54. for MKP in answer to the question, a bit late i must say, i hope you solved your problem. I found in Paris ( i am french love and cook indian food after spending years in south india) a very useful coconut scraper which is inserted in the half coconut. It has a type of round blade made of plenty of little blades, the scraper is screwd on the table and a crank allows the blade to turn inside the coconut. In a minute you get grated coconut which you can mix afterwards with the ingredients in the mixie. I think it comes from Sri Lanka. Most indian shop have it.

    Comment by lasya — March 5, 2015 @ 5:26 am

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