Dangar chutney recipe | chettinad korada recipe
Dangar chutney recipe | chettinad korada recipe with step by step photos and video recipe. This is very simple, spicy, easy chutney variety popular in chettinad cuisine especially for the Vellappam/idiyappam.
I found this side dish suitable for idli/dosa/chapathi especially for the wheat rava dosa. This chettinad Korada is very similar to the onion baji without tomatoes. But this has a unique flavour of spice, tanginess and sweet tinge in it.
![chettinad dangar chutney recipe](https://www.jinooskitchen.com/wp-content/uploads/2019/02/dangar-chutney-jinooskitchen-1-683x1024.jpg)
The red chillies used in this recipes are generally de-seeded and broken into half. adjust the nos according to your spiciness.
you should check out the chutney recipes collection here if your interested in.
![chettinad dangar chutney recipe](https://www.jinooskitchen.com/wp-content/uploads/2019/02/dangar-chutney-jinooskitchen-2-683x1024.jpg)
Dangar chutney recipe
dangar chutney recipe
Ingredients
- 3 tbsp oil
- 1 tsp mustard seeds
- 6-8 no red chillies broken and de-seeded
- 1 sprig curry leaves
- 5 cloves garlic
- 1 cup small onions sliced
- salt to taste
- 1/8 cup tamarind water
- 1/8 cup water
- 1/4 tsp turmeric powder
- 1 tbsp jaggery powder
Instructions
- heat oil and crackle mustard seeds.
- Add red chillies, curry leaves, crushed garlic and fry for a minute.
- slice the small onions into three and measure 1 cup of it. Add the small onions to the pan and fry until transparent.
- add salt, turmeric powder, tamarind water, water and mix well.
- close and cook in simmer for 20-25 minutes.
- open and add jaggery. mix well. fry for a couple of minutes.
- serve fresh with tiffin of your choice.
Video
How to make Chettinad Korada
1.Heat oil in a pan preferably thick bottomed and crackle mustard seeds. Further add de-seeded and broken red chillies and curry leaves.
![chettinad dangar chutney recipe](https://www.jinooskitchen.com/wp-content/uploads/2019/02/chettinad-dangar-chutney-steps-Jinoos-Kitchen-1.png)
2.Crush the garlic and add them along. Fry for a couple of minutes.
![chettinad dangar chutney recipe](https://www.jinooskitchen.com/wp-content/uploads/2019/02/chettinad-dangar-chutney-steps-Jinoos-Kitchen-2.png)
3. Thinly slice the small onions and drop them into the pan. fry until transparent.
![chettinad dangar chutney recipe](https://www.jinooskitchen.com/wp-content/uploads/2019/02/chettinad-dangar-chutney-steps-Jinoos-Kitchen-3.png)
4. season with salt and tamarind water/extract.
![chettinad dangar chutney recipe](https://www.jinooskitchen.com/wp-content/uploads/2019/02/chettinad-dangar-chutney-steps-Jinoos-Kitchen-4.png)
5. Further add little water(1/8 cup) and turmeric powder. We need to cook it on a low flame for a longer time. So add the water accordingly.
![chettinad dangar chutney recipe](https://www.jinooskitchen.com/wp-content/uploads/2019/02/chettinad-dangar-chutney-steps-Jinoos-Kitchen-5.png)
6. Mix well, close and cook in simmer for about 20-25 minutes.
![chettinad dangar chutney recipe](https://www.jinooskitchen.com/wp-content/uploads/2019/02/chettinad-dangar-chutney-steps-Jinoos-Kitchen-6.png)
7. Open and check the seasoning once. Add jaggery to taste.
![chettinad dangar chutney recipe](https://www.jinooskitchen.com/wp-content/uploads/2019/02/chettinad-dangar-chutney-steps-Jinoos-Kitchen-7.png)
8. Mix well. Fry for a minute or two until jaggery dissolves and is well blended. mash the onions with ladle while you fry.
![chettinad dangar chutney recipe](https://www.jinooskitchen.com/wp-content/uploads/2019/02/chettinad-dangar-chutney-steps-Jinoos-Kitchen-8.png)
Serve the Dangar chutney fresh with the tiffin of your choice.
![chettinad dangar chutney recipe](https://www.jinooskitchen.com/wp-content/uploads/2019/02/dangar-chutney-jinooskitchen-1-683x1024.jpg)