Dangar chutney recipe 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.
Dangar chutney recipe
Dangar chutney recipe also called as chettinad korada is a spicy chutney served as sidedish for vella paniyaram.
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 saute for a minute then add small onion along with salt.Saute 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.
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.
Dangar chutney recipe video
How to make dangar chutney:
- 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 saute for a minute then add small onion along with salt.Saute 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.
Serve with idli, dosa, paniyaram etc
Spicy, tangy dangar chutney ready to be served.
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