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    Home » Recipes » Side Dish For Idli Dosa

    Dangar chutney, Dangar side dish for idli dosa

    February 19, 2021 by Raks Anand 5 Comments / Jump to Recipe

    dangar-chutney

    Dangar chutney is a spicy side dish for idli, dosai, paniyaram with red chillies, garlic, onion and tamarind as main ingredients. Step by step photos.

    I never know about this chutney but only recently saw few fellow bloggers posting this. Wanted to know why it is called dangar chutney but could not find. Although Dangar pachadi has some explanation that Dangar is nothing bur urad dal in Marathi. Not sure why this chutney got this name.

    Also, the name 'chutney' means, these days, a side dish with ground ingredients. But it is very common at our households to call gravy also as chutney. For example, the onion tomato gravy for idli I posted is called chutney only at my home.

    I named it gotsu just to make it familiar. Also the yam gravy, yellow pumpkin gravy all called chutney at home. This dangar chutney is similar to our onion tomato gravy that I posted earlier, but different from our regular cooking style.

    dangar-chutney-recipe

    This has garlic, tamarind and tomato in it. Usually we do not add tamarind as well as tomato in gravies at home. So this is super different flavour and taste for idli when I made it.

    Love to watch in quick video to understand more?

    Here's a quick video over how to make Dangar chutney.

    The chilli we use lends a lot of flavor to the chutney. Also tamarind and jaggery adds a new dimension in taste from our regular style of cooking. Vj loved it a lot and I too liked it. I saw some people make it without tomato too. That way, I guess it also keeps good for longer time in shelf. Recipe adapted from here.

    It was perfect pair for the cloud soft first batch of idli from the fresh ground idli dosa batter. Totally enjoyed it.

    Check out my 50+ side dish for idli dosa.

    GOES WELL WITH

    • Idli
    • Dosa
    • Paniyaram

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    dangar-chutney-recipe
    Print Pin
    4.67 from 6 votes

    Dangar chutney

    Dangar chutney is a spicy side dish for idli, dosai, paniyaram with red chillies, garlic, onion and tamarind as main ingredients. Step by step photos.
    Course Side Dish
    Cuisine Indian
    Prep Time 10 minutes
    Cook Time 10 minutes
    Soaking time 20 minutes
    Total Time 40 minutes
    Servings 3

    Equipments (Amazon Affiliate links)

    • Lodge cast iron pan
    Cup measurements

    Ingredients

    • 15 Small onion shallots
    • 15 Garlic cloves small variety
    • 1 Tomato
    • ½ tablespoon Tamarind
    • 1 teaspoon Jaggery
    • ⅛ teaspoon Turmeric
    • Salt

    To temper

    • 2 tablespoon Sesame oil
    • ½ teaspoon Mustard
    • 1 teaspoon Urad dal
    • 8 Dry red chillis Spicy variety
    • 1 sprig curry leaves
    Prevent your screen from going dark

    Instructions

    • First soak ½ tablespoon tamarind (small gooseberry size) in ¼ cup hot water. Let it be aside for 20 mins.
    • Once the time is up, mash well with your hands and collect tamarind extract. Add ¼ cup more and repeat and make the tamarind juice ½ cup in total.
    • Peel garlic and small onion. Wash it and chop roughly. Gather other ingredients ready.
    • Heat a pan with oil. Temper with ½ teaspoon mustard, 1 teaspoon urad dal and 8 torn red chillies.
    • In goes few curry leaves, followed by garlic, onion and saute well with a pinch of salt.
    • Add cubed tomato and sprinkle little salt. saute for 2 mins or until tomato turns soft.
    • Mix tamarind extract to the sauteed items. Simmer for 5 mins.
    • Add 1 teaspoon jaggery powder lastly and mix well. Bring to boil. Switch off the stove.

    Video

    Notes

    • Balance the spice and tanginess along with salt for perfect taste.
    • Adding turmeric and sesame oil reduces the effect of chilli in your tummy.
    • You can make without tomato too.
    • If you want just the flavour and to avoid the spiciness in chilli, deseed it.
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    InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

    Dangar chutney step by step photos:

    1. First soak ½ tablespoon tamarind (small gooseberry size) in ¼ cup hot water. Let it be aside for 20 mins.
      step-1-tamarind
    2. Peel garlic and small onion. Wash it and chop roughly. Gather other ingredients ready. Heat a pan with oil. Temper with ½ teaspoon mustard, 1 teaspoon urad dal and 8 torn red chillies. In goes few curry leaves, followed by garlic.
      step2-temper
    3. Tip in chopped onion and saute well. Add cubed tomato and sprinkle little salt. Saute for 2 mins or until tomato turns soft.
      step4-tomato
    4. Mix tamarind extract to the sauteed items. Simmer for 5 mins.
      step5-boil
    5. Add 1 teaspoon jaggery powder lastly and bring to boil. It will be thick and homogenous. Switch off the stove.
      step6-dangar-chutney-ready

    Serve with some soft and hot idlis, they are bloss.

    dangar-kuzhambu

    Other Side dish for Idli dosa

    • salna recipe
      Salna recipe | Empty salna for parotta
    • red-chilli-chutney-recipe
      Red chilli chutney recipe, side dish for idli dosa
    • How to make idli podi with mild dhaniya flavour
    • Peanut garlic podi recipe, Verkadalai poondu podi

    Reader Interactions

    Comments

    1. Sugantha parthiban

      February 19, 2021 at 6:38 pm

      Hi raji..we used to make this in our home.. but the name is vengaya mandi..

      Reply
      • Raks Anand

        February 20, 2021 at 11:40 am

        Oh good to know 🙂

        Reply
        • RAJESH N RATHOD

          February 20, 2021 at 11:27 pm

          FLAVOURFUL -YUMMY -MOUTHWATERING

          Reply
    2. Madhu

      February 20, 2021 at 7:23 pm

      Hi Raks.

      I don't get shallot.....can I use big red onion instead

      Reply
      • Raks Anand

        February 22, 2021 at 9:41 am

        yes you can 🙂

        Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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