Samosas, the triangular delights of Indian origin, have transcended borders and become a beloved snack enjoyed globally. This delectable creation consists of a deep-fried or baked pastry with a crispy crust, encapsulating a flavorful filling that varies from region to region.
Picture this: A crispy samosa, freshly fried to perfection, served piping hot, and accompanied by an array of tantalizing chutneys, like in the best Indian restaurants. These delectable triangular pastries, with their fragrant fillings of spiced potatoes, peas, and sometimes meat, have captured the hearts and taste buds of food enthusiasts worldwide.
Samosa Dipping Sauces
Indian samosas become a delicious treat with their spicy dipping sauces. Chutneys, essential in Indian cooking, enhance samosas’ taste as their perfect dipping sauce. These samosa sauces balance sweet, tangy, and spicy flavors, complementing fillings without overpowering them. They improve taste and counter samosas’ dryness, creating a satisfying experience.
From mint cilantro chutney to mango chutney, join us as we explore Indian samosa sauce recipes, from classic to creative. Discover the secrets behind these Indian food dipping sauces that turn an essential snack into a gourmet delight.
What is a Chutney?
Chutneys, the culinary gems of Indian cuisine, are an exquisite blend of fruits and spices, celebrating flavors that enrich every meal. Their versatile nature enhances various dishes, offering a burst of taste that lingers, creating a memorable culinary experience.
Unlike jams and jellies, chutneys require maturation to develop their full flavors. Meticulously crafted with fruits, vegetables, and spices, these savory preserves exhibit a harmonious blend of tastes and textures.
Indian chutneys, a testament to culinary brilliance, bring dramatic contrasts to the plate—balancing saltiness with sweetness or blending fruitiness with spice. From elegant simplicity to intricate complexities, chutneys are a true flavor masterpiece, elevating every dish they accompany.
How to Store Chutneys or Samosa Dipping Sauces
Chutneys boast impressive longevity, offering enthusiasts the convenience of preparing them in advance. Divided into two main types, Indian chutneys include fresh blends of perishable ingredients like herbs, spices, fruits, and yogurt, retaining their freshness for about ten days in the fridge. Chutneys without yogurt can be frozen in serving-size containers, lasting up to six months, and quickly thawed for immediate use.
Non-perishable chutneys, on the other hand, require no refrigeration, ensuring a lasting addition to any kitchen. These versatile condiments elevate various dishes, enhancing the dining experience with rich flavors.
Cilantro Mint Chutney or Green Hari Chutney
This is the famous green samosa sauce recipe. Use fresh ingredients and try it also as a salad dressing for a beautiful twist.
Ingredients
- 50g fresh mint leaves
- 50g coriander leaves
- One small onion, roughly chopped
- Three small green chilies
- Four garlic cloves
- One teaspoon salt
- One teaspoon of granulated sugar
- Four tablespoons of lemon juice
Instructions
Wash the mint leaves and coriander leaves thoroughly. Remove any tough stems.
Peel and chop the onion into rough pieces.
Deseed the green chilies if you prefer a milder spice level.
Peel the garlic cloves.
In a blender or the bowl of a food processor, combine mint leaves, coriander leaves, chopped onion, green chilies, garlic cloves, salt, sugar, and lemon juice.
Blend the mixture until smooth and well combined.
Transfer the blended green chutney to a serving bowl.
Store the mint cilantro chutney in the refrigerator for 4–5 days to allow the flavors to intensify.
This vibrant and refreshing green chutney is the perfect accompaniment to samosa dipping sauces. Mint coriander chutney has a zesty and herby flavor profile that adds a delightful kick to Indian dishes and Western snacks like French fries.
Recipe Tips for Mint Cilantro (Coriander) Dipping Sauce
Adjust Seasonings
Taste the samosa dipping sauce after blending, and adjust the salt, sugar, and pepper according to your preference. Remember, you can always add more, but it’s difficult to fix an overly salty or spicy green chutney.
Experiment with Citrus
Adding a hint of orange zest or a splash of fresh orange juice can impart a subtle citrusy brightness to the samosa dipping sauce.
Texture Control
If you prefer a chunkier chutney, pulse the ingredients a few times in the blender or food processor instead of blending continuously. This way, you’ll have textured samosa dipping sauces.
Mind Your Pot
Leaving the pot unattended during the crucial simmering stage can lead to an unfortunate mishap—scorching. It’s disheartening to see laboriously crafted samosa dipping sauces end up burnt, especially when they reach their perfect state.
Tamarind Samosa Sauce Recipe
Ingredients
- 100g tamarind pulp
- 100g jaggery
- Five dates, pitted and chopped
- 300ml water
- ¼ teaspoon salt
- ¼ teaspoon chilli powder
- ¼ teaspoon ground cumin
Instructions
In a pan, combine tamarind pulp, jaggery, chopped dates, and measured water.
Bring the mixture to a boil, then reduce the heat and simmer for 8 minutes until the jaggery has melted and the tamarind pulp has softened.
Pass the cooked mixture through a sieve into a bowl. Ensure to press on the residue in the sieve to extract all the flavorful juices.
Transfer the strained mixture to a clean pan and heat it for 1–2 minutes.
Add salt, chili powder, and ground cumin to the mixture. Stir well to combine the spices.
Remove the pan from the heat and allow the chutney to cool to room temperature before serving.
Once cooled, transfer the tamarind sauce to an airtight container and refrigerate.
This tamarind chutney can be stored in an airtight container in the refrigerator for 15–20 days.
Is tamarind chutney the same as tamarind paste?
Not at all. Tamarind chutney is different from tamarind paste.
Tamarind chutney derives its distinct tangy and sweet flavors from the primary ingredient: tamarind paste. To create this base, tamarind pods are soaked and ground into a velvety paste. This process ensures that the sweet tamarind chutney captures the essence of tamarind, offering a delightful blend of sourness and depth.
However, tamarind chutney is not merely about the tamarind paste; it is a harmonious symphony of flavors and texture for samosa dipping. The beauty of tamarind chutney lies in its versatility.
Coconut Chutney For Samosa Dipping
Ingredients
- Two tablespoons split chickpeas (chana dal)
- 150g freshly grated coconut
- Two green chillies, roughly chopped
- 1-inch piece of fresh root ginger peeled and roughly chopped
- Ten curry leaves
- Two tablespoons water
- One tablespoon of sunflower oil
- One teaspoon of mustard seeds
Instructions
Heat a dry frying pan over medium heat. Add the split chickpeas and toast for 3–4 minutes, stirring occasionally, until they are lightly browned. Remove from heat and let them cool.
In a blender, combine the toasted split chickpeas, fresh coconut, green chilies, ginger, and six curry leaves.
Add the measured water and blend the ingredients until you get a smooth paste. If needed, add more water gradually to achieve the desired consistency.
Heat the sunflower oil in the same frying pan over medium heat. Add the mustard seeds and remaining curry leaves. When the seeds start to pop and the curry leaves sizzle, remove the pan from the heat.
Pour the flavored oil mixture over the chutney and mix well, ensuring all the ingredients are incorporated.
Transfer the coconut chutney to a serving bowl and serve it immediately with dosa, idli, vada, chicken samosas, or any other dish of your choice.
Store any leftover chutney in an airtight container in the refrigerator. It will keep well for 3–4 days.
Garlic Chutney or Red Samosa Sauce
Ingredients
- ¼ cup fresh lime juice, or to taste
- One tablespoon of ground paprika
- One teaspoon of cayenne pepper
- 1½ tablespoons ajwain seeds, crudely ground
- 15 fresh green chile peppers, such as serranos, crudely chopped
- Two tablespoons black peppercorns, dry-roasted and ground
- Two red bell peppers, chopped
- Two teaspoons salt, or to taste
- Seven large cloves of fresh garlic, peeled
- Six slices of peeled fresh ginger
Instructions
In a food processor or blender, combine the peeled garlic, fresh ginger, red chile peppers, bell peppers, and fresh lime juice. Process until a smooth texture is achieved.
Add ground paprika, cayenne pepper, crudely ground ajwain seeds, dry-roasted and ground black peppercorns, and salt to the chutney mixture. Process again until all the ingredients are well incorporated, and the dipping sauce reaches the desired smoothness.
Transfer the red sauce to a serving container. Garnish the chutney with the remaining black pepper.
This red garlic chutney recipe can be served immediately or refrigerated. It stays fresh in the fridge for approximately thirty days. Alternatively, red garlic chutney can be stored in the freezer for up to six months.
Other Indian Dipping Sauce Recipes
Ginger and Peach Chutney Recipe
Ingredients
- 1.5 kg peaches
- Two large onions
- Six garlic cloves
- Three red chilies
- A small piece of fresh ginger
- 500 g mixed dried fruit, such as raisins and apricots
- 4 cups cider vinegar
- 675 g light brown sugar
Instructions
Immerse the peaches in boiling water for a few minutes, then peel, chop the flesh, and discard the pits.
Chop the onions, crush the garlic, and finely grate the ginger. Deseed and finely chop the dried red chilies.
In a pot, combine the chopped peach flesh, onions, crushed garlic, dried fruit, and chilies.
Add the grated ginger and pour in the cider vinegar. Stir in the light brown or muscovado sugar until well combined.
Bring the mixture to a boil over low heat, stirring occasionally until the sugar has dissolved completely.
Increase the heat and let the chutney simmer for 30–40 minutes until it thickens, stirring often. Ensure the chutney at the bottom of the pan doesn’t stick or burn.
Ladle the red chutney into sterilized jars, leaving a small gap at the top. Seal the jars with vinegar-proof seals.
Allow the hot dipping sauce to cool completely before storing it in a cool, dark place. Label the jars with the date.
This peach and ginger chutney can be stored for up to 1 year. Enjoy it as a condiment with various dishes, or share it with friends and family as a delightful homemade gift.
Onion Apple Chutney Recipe
Ingredients
- 1.8 kg cooking apples
- 900 g onions
- Four plump garlic cloves
- 60 g fresh ginger
- One large red chile
- 4 cups distilled malt vinegar
- 550 g light brown or muscovado sugar
- 2 tbsp ground turmeric
Instructions
Peel, core, and chop the apples.
Chop the onions, garlic, and fresh ginger finely.
If desired, seed the red chile and chop it for a spicy dipping sauce.
In a large pot, combine the chopped apples, onions, garlic, ginger, and red chile.
Pour in the distilled malt vinegar and stir in the light brown or muscovado sugar, ground turmeric, and salt until well incorporated.
Bring the mixture to a boil, stirring continuously until the sugar completely dissolves.
Reduce the heat and simmer the chutney for about 1 hour or until it thickens. Stir frequently to prevent sticking and burning at the bottom of the pan.
Spoon the hot chutney into sterilized jars, leaving a small gap at the top. Seal the jars with vinegar-proof seals.
Label the jars and store them in a cool, dark place for about one month before using them. The sweet chutney will mature and develop more decadent flavors during this time.
After maturing, the apple and onion chutney can be enjoyed with various dishes, from cheese platters to sandwiches and meats. It can be stored for up to 1 year in proper conditions.
Yogurt Chutney with Roasted Dals and Spices
Ingredients
- ¼ cup grated fresh coconut
- ¼ teaspoon ground asafoetida
- ½ cup chopped fresh cilantro
- One cup of non-fat plain yogurt or Greek yogurt
- One tablespoon each: dried yellow split chickpeas (channa dal), split white urad beans (dhulli urad dal), yellow mung beans (dhulli mung dal), dry-roasted and ground
- One tablespoon of vegetable oil
- One teaspoon of black mustard seeds
- Two fresh green chile peppers
- 20 fresh curry leaves
- Two dried red chile peppers for a spicy sauce
- Two tablespoons chopped fresh ginger
- Two teaspoons of cumin seeds
Instructions
Dry-roast the yellow split chickpeas, split white urad beans, yellow mung beans, roasted gram dal, and cumin seeds separately until golden brown. Grind the roasted dals and cumin seeds into a powder. Set aside.
Heat the vegetable oil in a small-sized non-stick wok or saucepan over moderate to high heat. Add the dried red chile peppers and mustard seeds. Cover the pan until the mustard seeds splutter and the chilies darken.
Lower the heat and add asafoetida, curry leaves, green chile peppers, grated coconut, and chopped ginger. Cook, stirring, until the coconut turns golden brown, approximately five minutes. Add the cilantro and continue stirring for another 5 minutes.
Transfer the cooked spice mixture to a blender or food processor. Process until a smooth paste is achieved.
In a serving container, mix the whisked yogurt with the processed herb and coconut paste.
Add the roasted dal-cumin powder (saving some cumin for garnish) and salt. Stir thoroughly to combine.
Sprinkle the reserved cumin on top of your yogurt sauce for garnish.
Serve the yogurt chutney immediately or refrigerate. This chutney stays fresh in the fridge for approximately seven days and is perfect for Indian dishes.
Green Mango Chutney Recipe
Ingredients
- ⅛ teaspoon ground asafoetida
- One tablespoon of peanut oil
- One teaspoon of black mustard seeds
- Two fresh green chile peppers
- 20 fresh curry leaves
- Two large unripe mangoes
- Two dried red chile peppers or red chili powder
- Peeled fresh ginger
- Four scallions
Instructions
Using a vegetable peeler, peel the not ripe mangoes and cut them into ½- to 1-inch pieces. In a food processor or blender, combine the unripe mango pieces, ginger, green chile peppers, scallions, curry leaves, and salt. Process until minced. Adjust sweetness by adding sugar if needed. Transfer to a serving container.
Heat peanut oil in a small, non-stick saucepan over moderate to high heat. Add the dried red chile peppers and mustard seeds. Cover the pan until the mustard seeds splutter, then reduce the heat. Add fenugreek seeds and asafoetida, stir for about half a minute, and remove from heat.
Pour the seasoning mixture over the chutney. Leave parts of it visible as decoration. It will make a tangy condiment that dissolves as you dip your samosas.
Serve the mango chutney instantly or refrigerate for up to ten days. It can also be frozen for no more than six months.
There are more chutneys you can delight in, like pineapple chutney and green tomato chutney. You can also try our simmer sauces for a delicious surprise.
