These are the best 3 poppadom dips and sauces that are served in Indian restaurants alongside crunchy poppadoms and starters. These 3 Indian condiments are Mango Chutney, Indian Mint Sauce and Indian Onion Chutney .
Prepare these easy Indian dipping sauces for poppadoms for your next curry night. Included in the post is a recipe for Mango Chutney.
Make your own homemade poppadoms from scratch .
- Indian Mint Sauce
- Indian Onion Chutney
- Mango Chutney Ingredients: Method
- How to serve Indian Poppadom Dips
- Other Indian Accompaniments
- More Indian Restaurant Style Recipes
Poppadom Dips are popular throughout Western countries thanks to the Indian restaurants that serve these condiments and sauces.
This trio of Indian chutneys and dips are presented in Indian pickle trays alongside crispy deep-fried poppadoms and Indian appetizers. These include air fryer onion bhaji , onion bhajis, samosas and other pakoras.
Poppadoms (poppadums, pappadums) are a thin cracker made with either lentils or rice flour and they are either toasted or deep-fried and served either before or during an Indian meal.
In Indian Restaurants, deep-fried poppadoms are served in baskets even before the starters arrive. A tray of three different chutneys and sauces always arrive alongside.
Let’s see each of the Indian poppadom dips in turn:
Indian Mint Sauce
This is a yogurt poppadom dip made from fresh mint, green chillies and yogurt and is also known as yogurt mint sauce .
You will recognise it as the green yellow dipping sauce that tastes slightly sweet.
Indian mint dipping sauce is mild and cooling against spicy starters. It is possible to make a super quick version using mint sauce from a jar.
Yogurt sauce is different to Raita which is most commonly prepared with grated cucumber.
Indian Onion Chutney
This Onion Chutney for poppadoms is also known as cold onion chutney or red onion chutney thanks to the spicy red sauce. It is a no cook recipe.
Sometimes, it is referred to as Indian Onion Dipping Sauce and is made from chopped onions mixed in a red sauce of ketchup and spices.
The Indian onion relish is served cold with poppadoms and alongside Indian curries.
Alternatively, some restaurants serve Indian Onion Salad which is made with finely chopped raw onion, lemon juice and basic Indian spices. It takes less than 5 minutes to prepare.
Mango Chutney
Mango Chutney is probably the most popular out of the three main poppadum dips and is surprisingly easy to prepare at home.
It has the perfect balance of fruity, sweet and tangy all in one making it ideal alongside curries, naans and of course as a starter dipping sauce for poppadoms !
You need a few Indian spices but they are all easily available these days in the World Food Aisles of most supermarkets but certainly in Indian grocery stores.
Ingredients:
Mangoes 2 cups – use ripe but firm mangoes, peeled and cut into medium sized chunks.
Oil 1 tablespoon – sunflower or vegetable oil.
Onion 1/4 cup – roughly chopped or crush using a food processor.
Garlic 2 cloves – minced or use 1 teaspoon puree
Root ginger 1/2 inch – minced or use 1 teaspoon puree
Fresh 1 red chili crushed. Alternatively, use 1/2 teaspoon red chilli flakes or powder.
Kalonji 1 teaspoon aka onion seeds which are a MUST in chutney recipes. They add a unique restaurant/takeaway style flavour. If it’s not available use black mustard seeds.
Sugar 1 cup – use regular white sugar.
Vinegar 1 cup – you can use any light coloured vinegar.
Spice powders
1/2 teaspoon turmeric powder , 1/2 teaspoon cardamom powder , 1/2 teaspoon cinnamon powder , 1 tablespoon cumin coriander powder and 1/2 teaspoon black pepper powder .
Add 1 teaspoon Garam masala instead of cardamom, cinnamon, cumin and coriander and black pepper powder.
Method
Short mango chutney recipe video is available in the recipe card below.
Heat oil in a heavy bottomed pan. Add kalonji and after a few seconds, add the onion, garlic, ginger and red chillies.
Sauté this for around a minute before adding the mangoes. Cook this for 1 minutes then add the vinegar and sugar.
Add in turmeric powder, cardamom powder, cumin coriander powder and black pepper powder.
Allow the chutney to cook down until it has reduced and is thickened and syrupy. It will take approx 30-35 minutes.
Wait until it has totally cooled before storing in a jar.
You can also serve mango chutney with cheese or spread in your sandwiches.
How to serve Indian Poppadom Dips
You can either serve the trio of poppadom dips or pick your favourite one!
Serve poppadom dips at room temperature with pappadums, onion bhajis and samosas .
Keep in separate bowls for your guests to help themselves.
Some popular Indian starters include Mogo chips (cassava) , Paneer Tikka and Crispy Potato Bhajiya .
Other Indian Accompaniments
Date Tamarind Chutney (Imli chutney)
Coriander Mint Chutney
Lime Pickle
Indian Tamarind Sauce Recipe
Samosa Sauces – Dipping Sauces
Amba Sauce – though not Indian, Middle Eastern amba sauce shares similarity with Indian mango pickle and would work wonderfully with poppadoms.
More Indian Restaurant Style Recipes
Authentic Chana Masala
Brinjal Bhaji
Bombay Potatoes
Chana Saag
Dal Makhani
Naan
Paneer Jalfrezi
Vegetarian Biryani
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Poppadom Dips
Ingredients
- ½ cup indian onion chutney
- ½ cup indian mint sauce
- ½ cup mango chutney
Serve with
- 8 poppadoms
Instructions
- Place 1/2 cup indian onion chutney , 1/2 cup indian mint sauce and 1/2 cup mango chutney in three different bowls.
- Serve with 8 poppadoms to your guests.
- Break the papad into small bite size pieces, dip and enjoy!
Video
Notes
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Poppadom Dips
Ingredients
- ½ cup indian onion chutney
- ½ cup indian mint sauce
- ½ cup mango chutney
Serve with
- 8 poppadoms
Instructions
- Place 1/2 cup indian onion chutney , 1/2 cup indian mint sauce and 1/2 cup mango chutney in three different bowls.
- Serve with 8 poppadoms to your guests.
- Break the papad into small bite size pieces, dip and enjoy!
Video
Notes
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Prepare this easy Indian Mixed Vegetable Curry recipe for a healthy midweek dinner. Simple Mix Veg Curry is made with basic ingredients such as fresh vegetables and Indian spices . It is vegan, gluten-free and ready in less than 30 minutes .
- Why you will love this recipe:
- Indian Vegetable Curry Ingredients
- Indian Mix Vegetable Curry Recipe
- Tips for perfect Indian Vegetable Curry
- Serving Suggestion
- Storage
- Other Indian Curry Recipes
This easy vegetable curry does not use coconut milk or yogurt and uses minimal spices. You can find this style of curry in Indian restaurants.
It is budget friendly and yet is full of nutrients making it perfect for the whole family. Just like my easy and quick cabbage curry.
My healthy vegetables curry is loaded with different vegetables like carrots, cauliflower, peas, french beans, sweet corn and potatoes. This delicious mix veg recipe is prepared with an onion, garlic and tomato base.
There are two ways of preparing Indian vegetable curry.
Indian sabji is essentially a dry curry so the dry version of Indian vegetable curry is called Vegetable sabzi. By adding a little water during the cooking process, you are making a mixed vegetable gravy recipe .
Why you will love this recipe:
naturally vegan and vegetarian
gluten-free
uses up leftover vegetables
can be prepared in less than 15 minutes if using prepared vegetables
ingredients are easily available in grocery stores
Indian Vegetable Curry Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
Vegetables
Prepare your chosen vegetables by chopping into medium sized pieces. Too small and they’ll mush, too big and they will take much longer to cook.
I like to sometimes use a packet of frozen mixed vegetables which is a medley of carrots, sweetcorn, green peas and green beans.
You can use a variety of vegetables and each will impart its own flavour to the final recipe. You can also use seasonal vegetables.
Other options include baby corn, bell pepper, mushrooms, broccoli and sweet potatoes.
Onion and garlic paste – either finely chop or crush an onion and a few cloves of garlic in the food processor
Green Chili – optional
Tomatoes – use fresh chopped tomato, tinned tomato, tomato paste or tomato puree
Olive oil – I use olive oil but you can use other oils such as sunflower, vegetable, peanut oil or mustard oil. Note some oils have their own flavour
Cumin seeds – alternatively black mustard seeds
Spice powder – red chilli powder, turmeric powder, coriander powder, garam masala
Fresh coriander leaves as garnish (aka cilantro leaves)
Kasoori methi – dried fenugreek is added to curries from North India for extra restaurant style flavour. For home-style curry, you can leave this out.
Indian Mix Vegetable Curry Recipe
Start by prepping your vegetables.
Heat oil in a non stick pan on medium flame. When the oil is hot, add the cumin seeds.
When they crackle, add the onion and sauté until it turns light pink and translucent.
Then add garlic and green chilli and sauté until the raw smell disappears.
Add carrots, cover with a lid and cook for 2-3 minutes.
Add the tomatoes and sauté for a minute or two then add the ground spices.
Tip in the cauliflower, green beans, potatoes and sweetcorn, stir fry for a minute then cover again and cook.
Add green peas, then cook the vegetable curry until the vegetables are just tender.
If making a dry curry, add a splash of water and allow the vegetables to cook in their own steam on medium heat with the lid on.
If preparing a gravy, add roughly a cup of water and cook until vegetables are tender.
You can add kasoori methi when adding the spice powders or at the end.
Tips for perfect Indian Vegetable Curry
It is important to add the vegetables separately as they all cook at different times. Carrots are hard so they are added first. Green peas are added last to keep their green colour and texture.
Use freshly bought vegetables for the best flavour
Kasoori methi is optional but tastes amazing!
Serving Suggestion
This Indian Vegetable curry is a main meal that goes best with Indian breads like rotlis , multigrain flour chapati or puri or paratha .
For a wholesome meal I love to serve it with Indian Chickpea Salad .
You can also serve it with some cumin rice ( jeera rice ), kachumber and raita on the side.
Storage
Store Indian Vegetable Curry in the fridge in an airtight container. It will keep well for 5 days.
I do not recommend freezing vegetable curry as the vegetables will loose their texture open defrosting.
Other Indian Curry Recipes
Instant Pot Aloo Gobi
Brinjal Bhaji
Bombay Potatoes
Creamy Paneer Curry
Chana Saag
Aloo Baingan
Aloo Shimla Mirch
Veg Kolhapuri
Aloo Palak
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Indian Vegetable Curry
Equipment
- 1 pan heavy based
- 1 Knife
- 1 Chopping board
Ingredients
- 1 cup potatoes peeled and cubed
- 1 cup carrots peeled and chopped
- 1 cup cauliflower florets
- 1 cup green beans trimmed and chopped
- 1 cup green peas I have used frozen
- 1 cup sweetcorn I have used frozen
- 1 cup tomatoes chopped or pureed
- ¼ cup oil
- 1 cup onion roughly chopped
- 2 tablespoon garlic minced
- 2 green chili slit
- 1 tablespoon cumin seeds
- 1 tablespoon fenugreek leaves dry (kasoori methi)
- 1 tablespoon chili powder red
- 1 teaspoon turmeric powder
- 2 tablespoon ground coriander and cumin
- ½ teaspoon garam masala
- 1 tablespoon salt or per taste
- 2 tablespoon cilantro coriander fresh
Instructions
- In a wide heavy based pan heat 1/4 cup oil on medium heat.
- Add 1 tablespoon cumin seeds , once they crackle, add 1 cup onion
- Turn the heat on low and saute onions until light pink, add 2 tablespoon garlic and 2 green chili
- Saute the mixture until raw smell of garlic goes away (3-4 seconds)
- Add 1 cup carrots , mix and cover the pan with a lid. Allow to cook carrots for 2-3 minutes.
- Now add 1 cup tomatoes , mix and saute for a minute or two then add 1 tablespoon chili powder , 1 teaspoon turmeric powder , 2 tablespoon ground coriander , 1/2 teaspoon garam masala mix well.
- Stir in 1 tablespoon fenugreek leaves then tip in 1 cup potatoes , 1 cup cauliflower , 1 cup green beans , and 1 cup sweetcorn .
- Mix well, add 1/4 cup water (I added water in the same bowl as the tomatoes).
- Season with 1 tablespoon salt
- Mix well, cover the pan with the lid and turn the heat on medium.
- Cook the vegetables until they are 90 % done, keep checking couple of times and stir to prevent burning the vegetables.
- Now add 1 cup green peas mix the curry, cover the pan and cook for a couple of minutes or until vegetables are done but not mushy.
- Turn off the heat, sprinkle 2 tablespoon cilantro and serve hot.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
