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Dangar Chutney / Chettinad Korada

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


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


  • 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


  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