Explore the array of my Samosa Dipping Sauces. You'll love the tangy tamarind, the refreshing mint, and the sweet touch of jaggery. These sauces come in an array of colors from green to red and even vibrant yellow. They're perfect for taking your samosa game to the next level. This guide gives you easy-to-follow instructions to whip up a variety of authentic Indian sauces.
What You’ll Find On This Page
Whether you're a fan of sweet, sour, or a hint of spice, these homemade dips are the perfect accompaniments for your samosas and other snacks. Dive in and discover your favorite sauce to make your next bite truly unforgettable.
Discover More Sauces and Party Dips:
Samosa Sauce Varieties
Even though there's a wide array of varieties that pair well with samosas, I've shared a few sauce varieties here along with their recipes. Let's dive in and check them out!
- Tamarind Sauce: A timeless sweet and tangy dip, essential for Indian street food, crafted from tamarind, jaggery, and spices.
- Mint Chutney: A lively green, herbal sauce that adds a zesty punch to samosas.
- Tomato Chutney: A versatile red sauce featuring a medley of tomatoes, onions, and ginger, perfect for various Indian snacks beyond samosas.
- Mango Chutney: A delightful blend of sweet and spicy, combining ripe or unripe mangoes with spices for a uniquely flavorful dip.
- Chili Garlic Sauce: A fiery red sauce delivering a spicy kick complemented by the digestive benefits of garlic.
- Scezhuan Sauce: Immerse yourself in the fusion of Indo-Chinese flavors with this rich, bold sauce.
- Raita: A swift and creamy sauce boasting yogurt, mint, and cumin, providing a refreshing contrast to the robust flavors of samosas.
Making Each Sauce: Step-by-Step
Let's dive into creating a delectable variety of Samosa Sauces below:
Explore Popular Indian Recipes:
Samosa Dipping Sauces
Savor the vibrant fusion of sweet, sour, and spicy with our Samosa Dipping Sauces. Available in an array of colors like green, red, yellow, and brown, they pair perfectly with samosas and have a good shelf life in the fridge.
Save This Recipe! print (text-only)
pin
Adjust cups
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
Making Tamarind Sauce
- To make Tamarind Sauce, begin by boiling ½ cup of tamarind in 2 cups of water until it becomes mushy. Use a fine-mesh strainer to strain the mixture, keeping the tamarind water and discarding the pulp. Then, in a pan, briefly sizzle cumin seeds and chopped ginger. Stir in the reserved tamarind water, ½ cup of jaggery, a pinch of salt, and 1 tsp of chili powder. Allow it to boil until the sauce thickens and takes on a glossy appearance. For the complete method with step-by-step guidance, please refer to the detailed recipe of Tamarind Sauce.
Making Green Sauce
- To create the green dipping sauce, combine ½ cup each of fresh mint and coriander leaves, 1 tsp of roasted gram dal, 1 tsp each of chopped ginger and garlic, a pinch of salt, some amchur (dried mango) powder, chaat masala to taste, and a little water in a blender. Blend these ingredients until you achieve a smooth consistency.
Making Mango Chutney
- For Mango Chutney, heat ½ cup of mango puree and ½ cup of jaggery or brown sugar in a pan. Cook until the mixture thickens. Then, stir in ½ teaspoon each of chili and coriander powder and cook for an additional 2 to 5 minutes. Once done, turn off the heat and enjoy this delightful sauce with your chosen snacks.
Making Chili Garlic Chutney
- For the Chili Garlic Sauce, begin by soaking 15 to 20 dried red chilies in hot water for 3 hours after deseeding them. Drain and blend the chilies into a puree. In a pan over medium heat, add oil, 2 tablespoons of garlic powder, and the chili puree. Sauté until the oil begins to separate. Then, stir in 2 tablespoons of sugar or brown sugar until well combined. Your spicy chili garlic sauce is now ready to accompany your samosas.
Making Yogurt Dip
- To prepare the Yogurt Dip, crush 1 teaspoon of cumin seeds and 3 tablespoons of fresh mint leaves using a mortar and pestle. Then, combine the crushed mixture with ½ cup of yogurt, add salt to taste, and stir until everything is well incorporated. Your flavorful yogurt dip is now ready to be served with samosas or your snack of choice.
Making Szechuan Sauce
- For the Szechuan sauce, I've provided an in-depth recipe with specific instructions and additional tips on my blog. To get the complete recipe with all the details you need for a perfect result, please visit Szechuan Sauce.
Save This Recipe!
We'll email you the post link so you can come back later!
Nutrition Info
Serving: 2tsp | Calories: 147kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 3mg | Sodium: 28mg | Potassium: 286mg | Fiber: 2g | Sugar: 15g | Vitamin A: 667IU | Vitamin C: 11mg | Calcium: 72mg | Iron: 2mg
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
Tried this recipe?Please consider Leaving a Review!
Serving Suggestions
- These versatile sauces are not just for samosas; they elevate any snack to a gourmet level. Try them with crispy pakoras or crunchy bhajis for a burst of flavor.
- For those craving an extra kick, transform your samosas into delicious Samosa Chaat by drizzling these sauces generously over the top, adding yogurt, chopped onions, and a sprinkle of chaat masala for an explosion of taste and texture.
Storage Suggestions
When it comes to storing your precious sauces:
- Tamarind, Mango, and Chili Garlic Sauces: These sauces can last for up to three weeks when stored in airtight containers in the fridge. Their flavors deepen over time, making them even more delicious with each passing day.
- Green and Yogurt Sauces: As these sauces are uncooked, it's best to enjoy them fresh within a day. Store them in sealed containers in the fridge to preserve their vibrant colors and flavors.
Leave a Review