Dangar Chutney | Chettinad Korada

Dangar Chutney is a spicy, tangy side dish made by simmering onions, garlic, spices and tamarind extract. Dangar Chutney also called as Chettinad Korada is relished as a side for paniyaram, uttapam, idli and dosa. Dangar Chutney is a must try at home when we are bored of the regular sides.

Dangar Chutney also called as Chettinad Korada is a spicy chutney served as sidedish for vella paniyaram.This is sure a great side dish for even idli, dosa etc.

This dangar chutney is tangy and I loved it so much.This chutney is not thin in consistency like other chutneys,as we are not grinding.

Recipe Index

Pin

If you have any more questions about this Dangar Chutney Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Dangar Chutney Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe

Print Recipe Pin Recipe

Dangar Chutney | Chettinad Korada

Dangar Chutney is a spicy, tangy side dish made by simmering onions, garlic, spices and tamarind extract. Dangar Chutney also called as Chettinad Korada is relished as a side for paniyaram, uttapam, idli and dosa. Dangar Chutney is a must try at home when we are bored of the regular sides.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings1 cup

AuthorSharmilee J

1x2x3x

Ingredients

• 1 tbsp gingelly oil
• 1/2 tsp mustard seeds
• few curry leaves
• 4 cloves garlic
• 4 nos small red chillies
• 1/2 cup small onion chopped roughly
• 1/2 tsp jaggery powder
• 2 tbsp water
• salt to taste

For tamarind pulp:

• 1 tsp tamarind
• 1/4 cup water

Instructions

• Soak tamarind in water, crush well to extract pulp, set aside.
• Crush garlic roughly.
• Heat oil in a kadai - add mustard seeds, let it crackle then add curry leaves let it splutter.
• Add crushed garlic and red chillies sauté for a minute then add small onion along with salt. Sauté till it becomes golden in color.
• Strain and add tamarind pulp along with little water let it boil and cook until its thick and saucy.
• Finally add jaggery powder, give a quick mix and switch off. enjoy Dangar Chutney!

Video

Notes

• The spice level is a bit high for us, if you feel so reduce 4 to 3 red chillies.
• Adding jaggery powder balances the taste, so don't skip it.

Nutrition Facts

Dangar Chutney | Chettinad Korada

Amount Per Serving (75 g)

Calories 115 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Trans Fat 0.03g

Polyunsaturated Fat 2g

Monounsaturated Fat 5g

Sodium 976mg42%

Potassium 138mg4%

Carbohydrates 11g4%

Fiber 2g8%

Sugar 5g6%

Protein 2g4%

Vitamin A 400IU8%

Vitamin C 209mg253%

Calcium 72mg7%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Mention @sharmispassions or tag #sharmispassions

Like our video?Subscribe to our youtube channel to get latest updates!

How to make Dangar Chutney

1. Soak tamarind in water, crush well to extract pulp, set aside.Crush garlic roughly.
   Pin
2. Heat oil in a kadai – add mustard seeds, let it crackle then add curry leaves let it splutter.Add crushed garlic and red chillies saute for a minute then add small onion along with salt.Saute till it becomes golden in color.Pin
3. Strain and add tamarind pulp along with little water let it boil and cook until its thick and saucy. Pin
4. Finally add jaggery powder, give a quick mix and switch off.
   Pin

Serve with idli, dosa, paniyaram etc

Spicy, tangy dangar chutney ready to be served.

Expert Tips

• The spice level is a bit high for us, if you feel so reduce 4 to 3 red chillies.
• Adding jaggery powder balances the taste, so don’t skip it.

Pin