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4 from 2 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.
Prep Time10 mins
Cook Time10 mins
Soaking time20 mins
Total Time40 mins
Course: Side Dish
Cuisine: Indian
Servings: 3


  • 15 Small onion shallots
  • 15 Garlic cloves small variety
  • 1 Tomato
  • ½ tbsp Tamarind
  • 1 tsp Jaggery
  • tsp Turmeric
  • Salt as needed

To temper

  • 2 tbsp Sesame oil
  • ½ tsp Mustard
  • 1 tsp Urad dal
  • 8 Dry red chillis Spicy variety
  • 1 sprig curry leaves


  • First soak ½ tbsp 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 tsp mustard, 1 tsp 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 tsp jaggery powder lastly and mix well. Bring to boil. Switch off the stove.



  • 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.