Chettinad shallot and garlic chutney (Daangar)
- kzafarullah
- 4 hours ago
- 2 min read
The Chettinad table is loaded with chutneys and condiments. They add to the complexity of flavours on the table and provide that pop of spice.
Dangaar is a classic chutney of the cuisine, bold and spicy. My brain originally read the name as "danger", and I should have listened. Of course, you can make the chutney milder, but then what would we spice junkies crave for? The chutney is simple, and the roasted garlic also adds a lovely nuance. I serve this as a side condiment with meals, as well as with dosas, idlis, and breakfast foods. Beware of the spice, but enjoy this unique chutney, just the same
This South Indian cookbook brings to my shelf the unique cuisine of the Chettinad Tamils in South India. This now popular cuisine is known to be extremely spicy, complex and distinct. This book is a wonderful collection of recipes that make this cuisine accessible to us at home.
For more recipes from this cookbook, click here.


Ingredients:
4 tablespoons oil
1/2 teaspoon mustard seeds
12-18 dried red chillies, broken, or to taste
10 shallots, sliced
8-10 cloves garlic, sliced + 2-3 whole
1/2-1 teaspoon red chilli powder, or to taste
Salt, to taste,
1 tablespoon jaggery
1 tablespoon tamarind concentrate
1/4 cup water
Heat the oil in a large frying pan or wok on low heat. Add the mustard seeds and fry for 10 seconds until they begin to pop. Add the dried chillies and fry until the chillies turn a shade darker, about 10 seconds.
Add the shallots and garlic and fry on low heat for 4-5 minutes until the shallots are a light golden colour. Remove the whole garlic cloves and set aside. Add the chilli powder, salt, and jaggery and toss the ingredients well. Add the tamarind and water and cook for 5 minutes until the tamarind no longer tastes raw. Cool completely. You should have a very thick, sauce-y mix.
Add the mixture to a small blender and blitz until smooth—taste for sugar and salt, with an almost overpowering spice.
Store in the fridge and serve at room temperature, garnished with the whole garlic cloves.