How To Make Dangar Chutney – An Onion-Garlic Chutney From Chettinad (Recipe Inside)


You can pair this chutney with idli, dosa, appe et al.


  • Chutney is an important part of every Indian meal.
  • Different regions of India have different types of chutneys.
  • Dangar chutney is a traditional onion-garlic chutney from Chettinad.

Let’s admit, we just can’t imagine a traditional Indian thali without some chutney by the side. Chutney plays a significant role in Indian food culture. Pair it with rice, roti, paratha, dosa or anything of your choice, chutney adds a dash of spice to your palate and makes the meal interesting in no time. In fact, if you explore, you will find every regional and sub-regional cuisine have a wide range of chutneys to offer; each of these chutneys has a unique way of preparation and cooking style. While some chutneys are pounded and eaten raw, others are cooked with different fruits and vegetables. Some of these chutneys can also be stored for months if kept properly. Chutney follows no strict recipe; hence, we get enough room to experiment and get creative with this spicy goodness.

Here we bring a simple South Indian-style chutney recipe that can give your regular meal a lip-smacking makeover. This simple dish is called danger chutney. Dangar chutney is basically traditional onion-garlic chutney, prepared in the Chettinad region of Tamil Nadu. Locally referred to as Chettinad Korada, this dish is often paired with paniyaram, idli, dosa etc. It sees a few variations in the recipe, but what remains constant are the usage of onion, garlic, red chillies, tamarind and jaggery. Let’s find out the recipe.


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How To Make South Indian Dangar Chutney | Chettinad Korada Recipe:

A quintessential Dangar chutney recipe includes shallots and Guntur chillies. However, one can replace shallots with onions and Guntur chillies with regular chillies.

For this particular dish, we need shallots, red chillies, garlic, turmeric powder, red chilli powder, mustard seeds, curry leaves, tamarind pulp, jaggery and oil. You can use any kind of oil you want.

All you need to do is temper mustard seeds in oil and cook shallots, garlic and red chillies with some water and other spices. Once it turns soft and liquidy, add tamarind and jaggery powder and make spicy and flavourful chutney with a thick consistency.

Click here for the full recipe of Dangar Chutney (Chettinad Korada).


Always remember, do not replace jaggery with sugar and tamarind with lime juice. The usage of jaggery and tamarind brings the best out of the chutney.

Try this dish and make your meal a spicy affair.

About Somdatta SahaExplorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day.


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