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.
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.
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
The chutney is ready. The chutney can be stored in the fridge for upto three days.
- 4 teaspoon peanut oil
- ¼ 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
- ½ teaspoon salt
- 1 teaspoon jaggery
- 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.
- Once the shallots are nice and brown, add in a teaspoon of tamarind paste, salt, red chilli powder, jaggery and ¼ cup of water.
- Simmer for 5 minutes until the chutney is thick.
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