Samosa Dipping Sauce or Samosa Sauces are sweet, sour, and mildly spiced dips. These sauces are made with fresh ingredients like tamarind, mint leaves, Indian spices, jaggery, and typically look green, red, yellow, and sometimes a combination of all. The recipe I have shared here explains how to make different kinds of Samosa Dipping Sauces with easy step-by-step instructions for you to try at home. These Samosa Sauces are finger-licking and make perfect dips for Samosa and similar other Snacks.
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What is Samosa Sauce?
Samosa Sauces are refreshing and flavor-bursting dishes used to dip Samosa or similar other snacks. These Sauces are usually made with tamarind, coriander, mint, garlic, and similar other fresh ingredients. Especially the taste notes from Indian spices and jaggery powder gives a unique and authentic flavor to the sauces.
Do you know there are varieties of sauces/chutneys that go well with Indian samosa? We would have enjoyed samosa in cafes, parties, and get-togethers with some ketchup or green chutney. But there are also some best sauces in Indian cuisine that you never want to miss next time when you get a chance to relish a lip-smacking Samosa.
Types of Samosa Sauces
- Tamarind(Imli) Chutney - It is a sweet and sour sauce made with tamarind juice, jaggery powder, spices, and salt. And it is one of the most popular sauces one can find as a side dip for most Indian street-style snacks
- Mint Chutney or Green Sauce- A green color sauce filled with freshness and aroma that gives an extra punch to your samosas
- Tomato Chutney - This red color sauce is prepared with onions, tomatoes, and ginger that is popular across the north and south part of India. It is not only served with a Samosa but also with Medu vada, bajji/bhajia, dal vada, and similar other street foods
- Garlic Chili Sauce/Chutney - This garlic sauce/chutney is a hot and spicy sauce that makes a perfect side for Samosa. The garlic in the chutney is also good in relieving gastric problems and aids in good digestion
- Scezhuan Sauce - One of the best sauce to enjoy the rich elements of Indo-Chinese cuisine
- Mango(aam) Chutney - This sweet, sour, and spicy sauce gives a unique taste and flavor to your samosa. It is typically made with either ripe or unripe mangoes along with spice, pepper, and salt. And it makes a perfect dip for your craving taste bud
- Yogurt Dip Sauce - A very simple dip that is absolutely easy to make if you have some Yogurt, mint leaves and cumin seeds at home. This Sauce is filled with lot of flavors and pairs great for your samosa
How to make Samosa Sauce?
Here I have shared how to make different Samosa Sauces from classic green, red, and easy-to-make yogurt dip for the snack. Following are the high-level instructions to make individual Samosa sauce but for detailed step-by-step instructions with photos please check out the recipe card below.
- Tamarind Sauce - Boil ½ cup of tamarind in 2 cups of water until mushy. Strain the mixture using fine mesh strainer and discard the pulp and reserve the water. In pan add cumin seeds, chopped ginger and sizzle for few seconds. Pour in the tamarind water and ½ cup of jaggery, salt and 1tsp chili powder. Boil until the sauce turns glossy and thick
- Green Sauce (Mint Chutney) - In a blender add ½ cup of mint, and coriander leaves, 1 tsp roasted gram dal, 1 tsp chopped ginger and garlic, salt, amachur powder, chaat masala and water. Grind until it turns smooth
- Mango Chutney - In a pan add ½ cup of mango puree, ½ cup of jaggery or brown sugar and cook until they thickens. Finally add ½ tsp of chili, coriander powder and cook for 2 to 5 minutes. Switch off the heat and relish with your favorite snack
- Chili Garlic Chutney - Soak 15 to 20 dry red chili in hot water for 3 hours. Make sure to remove the seeds from it before soaking and drain the water and puree them in a blender. In a pan with medium heat, pour oil and add 2 tbsp garlic powder, pureed chili abd saute until oil separates. Add 2 tbsp sugar or brown sugar and mix well. Now the Chili garlic Sauce is ready to dip your samosa
- Yogurt Dip - Using motor and pestle, crush 1 tsp of cumin seeds and 3 tbsp of mint leaves. Add salt, crushed ingredients into the yogurt (½ cup) and mix well
- Szechuan Sauce - I have a detailed recipe for this sauce in this blog, so please check the detailed recipe here at Szechuan Sauce
Storage Suggestions
You can store these Samosa Sauces in the refrigerator for up to 3 to weeks in a closed airtight container. Note: The green and yogurt sauce stays good for a day as we did not cook these dipping sauces.
Serving Suggestions
Serve these delicious Sauces with Samosa or for similar other snacks. It can also be used to make Samosa Chaat.
I have also shared a detailed recipe post for Samosa that you might be interested in.
You could also find similar recipes below and more at dips & condiments and sauce recipes.
- Szechuan Sauce
- General Tso Sauce
- Garlic Butter Sauce
- Garlic Parmesan Sauce
- Pasta Sauce
- Tamarind Sauce
- Garlic Butter
📖 Recipe
Samosa Dipping Sauces
Ingredients
For Tamarind Sauce
- 2 cup Water
- ½ cup Tamarind
- ½ cup Jaggery Powder
- ½ tsp Cumin Seeds
- 1 tsp Ginger
For Green Sauce
- ½ cup Mint Leaves
- ½ cup Coriander Leaves
- 1 tsp Ginger Garlic, chopped
- 1 tsp Gram Dal, roasted
- ½ tsp Amchur Powder
- ½ tsp Chaat Masala
- Salt, as needed
- Water, for grinding
For Mango Chutney
- ½ cup Mango Puree
- ½ cup Jaggery Powder
- ½ tsp Chili Powder
- ½ tsp Coriander Powder
For Chili Garlic Sauce
- 15 Red Chili, dry
- 2 tbsp Garlic Powder
- 2 tbsp Brown Sugar
- 2 tbsp Oil
For Yogurt Dip
- ½ cup Yogurt
- 1 tsp Cumin Seeds
- 3 tbsp Mint Leaves
- Salt, as needed
Instructions
To make Tamarind Sauce
- Boil ½ cup of tamarind in 2 cups of water until mushy. Strain the mixture using a fine-mesh strainer and discard the pulp and reserve the water. In a pan add cumin seeds, chopped ginger, and sizzle for few seconds. Pour in the tamarind water and ½ cup of jaggery, salt, and 1 tsp chili powder. Boil until the sauce turns glossy and thick. You can find here detailed Tamarind Sauce recipe
To make Green Sauce
- In a blender add ½ cup of mint, and coriander leaves, 1 tsp roasted gram dal, 1 tsp chopped ginger and garlic, salt, amchur powder, chaat masala, and water. Grind until it turns smooth
To make Mango Chutney
- In a pan add ½ cup of mango puree, ½ cup of jaggery, or brown sugar, and cook until they thicken. Finally add ½ tsp of chili, coriander powder and cook for 2 to 5 minutes. Switch off the heat and relish with your favorite snack
To make Chili Garlic Chutney
- Soak 15 to 20 dry red chili in hot water for 3 hours. Make sure to remove the seeds from it before soaking and drain the water and puree them in a blender. In a pan with medium heat, pour oil and add 2 tbsp garlic powder, pureed chili, and saute until oil separates. Add 2 tbsp sugar or brown sugar and mix well. Now the Chili garlic Sauce is ready to dip your samosa
To make Yogurt Dip
- Using motor and pestle, crush 1 tsp of cumin seeds and 3 tbsp of mint leaves. Add salt, crushed ingredients into the yogurt (½ cup) and mix well
To make Szechuan Sauce
- I have a detailed recipe for this sauce in this blog, so please check the detailed recipe here at Szechuan Sauce
Notes
- These Sauces are a perfect dip or Condiment to enjoy with Samosa and similar snacks. Except for yogurt and green chutney, other sauces can be stored in the refrigerator for up to 3 weeks in an airtight container.
Nutrition
FAQ
It is nothing but a dip used to serve along with Samosa and similar snacks across India and the globe. Some of the popular sauces are tamarind chutney, green or mint coriander chutney, red chutney, yogurt dip that are commonly served along with Samosas.
Tamarind and Mango chutney is usually sweet since we use jaggery for the making process.
You can store these sauces for up to 3 weeks in a refrigerator in an airtight container. But the green chutney and yogurt dip stay fresh only for a day in the refrigerator.
I hope you enjoyed the recipe that I have shared here and I would love to hear from you on how it turned out for you. Please let me know.
If you have any other questions, feel free to post them in the comment section below and I will try to get back to you as soon as possible.
Happy Cooking!
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