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Dangar Chutney / Chettinad Korada

March 14, 2017 by Suguna Vinodh 9 Comments

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Chettinad-dangar-chutney-recipe

Chettinad style dangar chutney / daangar chutney. Traditionally served along with vellai paniyaram during festivals and special occasions.

This is a very traditional Onion and Garlic chutney prepared in chettinad and referred to as Dangar. Its also called as korada chutney in some areas. This is served in weddings along with Vellai Paniyaram. This hot, spicy and tangy chutney goes well with idli and dosa too.

Prep
There are two important ingredients that makes this chutney. Its the use of Gundu Milagai (Tamilnadu red chilly variety called Gundu) and Indian shallots (chinna vengayam). The flavor of the chutney is very much dependent on these two ingredients. There are a lot of chillies used in this recipe. If you feel that the chutney might be too spicy, deseed the chillies and use them. Most of the heat in the chillies is in the seeds.

Chettinad-dangar-chutney-onion

Here is how to do it:

Heat oil in a pan (be generous with the oil) and add in the mustard seeds and the gundu chillies. Let it splutter. Add in the sliced indian shallots and sliced garlic. Saute for five minutes.

Chettinad-dangar-chutney-temper

Once the shallots are nice and brown, add in a teaspoon of tamarind paste, salt, red chilli powder and 1/4 cup of water. Add in a teaspoon of jaggery too. Jaggery rounds out the tangy and spicy flavors well and gives it a nice taste. Do not skip jaggery. Simmer for 5 minutes until the chutney is thick.
Note: I have used homemade tamarind paste today. Here is the recipe. Tamarind Paste Recipe
Chettinad-dangar-chutney-puli

The chutney is ready. The chutney can be stored in the fridge for upto three days.

Print
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Chettinad-dangar-chutney-recipe

Dangar Chutney / Chettinad Korada


★★★★★

4.5 from 2 reviews

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 25 mins
  • Yield: 4 servings 1x
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Description

Chettinad style dangar chutney / daangar chutney. Traditionally served along with vellai paniyaram during festivals and special occasions.


Ingredients

Scale
  • 4 teaspoon peanut oil
  • 1/4 teaspoon mustard seeds
  • 10 dry red chillies (gundu)
  • 20 indian shallots (chinna vengayam), sliced
  • 8 garlic cloves, sliced
  • 1 teaspoon tamarind paste
  • 1 teaspoon red chilli powder
  • 1/2 teaspoon salt
  • 1 teaspoon jaggery

Instructions

  1. Heat oil in a pan and add in the mustard seeds and the gundu chillies. Let it splutter. Add in the sliced indian shallots and sliced garlic. Saute for five minutes.
  2. Once the shallots are nice and brown, add in a teaspoon of tamarind paste, salt, red chilli powder, jaggery and 1/4 cup of water.
  3. Simmer for 5 minutes until the chutney is thick.
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Chutney
  • Cuisine: Tamilnadu

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. khalida says

    April 26, 2017 at 12:40 pm

    I do not have jaggery. Could I simply replace it with sugar? Pls let me know

    Reply
    • Suguna Vinodh says

      April 27, 2017 at 1:53 pm

      Sure. plain sugar is ok. You can use palm sugar if you have. But jaggery has a very earthy taste.

      Reply
  2. Kirthana Ramarapu says

    April 7, 2017 at 9:35 pm

    very yummy recipes.

    Reply
    • Suguna Vinodh says

      April 8, 2017 at 12:09 am

      Thank you very much!

      Reply
  3. Bhagwan Singh says

    March 17, 2017 at 11:02 am

    I love South Indian food too, thank you for sharing these recipes. No wonder the food is so nice and tasty, so much effort goes into it. I like wusthoff too, but they are way out of my league to own. Madras style coffee is simply awesome. 300 overcharacters make it really hard to learn , but I’m glad I can converse even though rather badly in Tamil. I do watch Tamil movies and no need to ask who the favourite actor is,everyone know him. Thank you keep sharing your recipes. Can you please share a simple fish curry recipe.

    Reply
  4. Gita says

    March 15, 2017 at 4:04 pm

    I like the receipes u post

    ★★★★

    Reply
    • Suguna Vinodh says

      March 15, 2017 at 4:31 pm

      Thank you!

      Reply
  5. Pavithara Rathinavel says

    March 14, 2017 at 11:43 pm

    Hi Suguna,

    Mouth watering! Your presentation tempts me to prepare this receipe immediately. My Mom prepares this as side dish for arisi paruppu sadam.

    ★★★★★

    Reply
    • Suguna Vinodh says

      March 15, 2017 at 1:13 am

      Hope you like it Pavithara Rathinavel!

      Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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