Serve crispy samosas alongside these 12 finger-licking samosa sauces or samosa chutneys to dip into. Choose one or a few of these samosa dipping sauces to pair with Indian appetizers.
All sauce recipes are suitable for vegetarians , some vegan and are gluten-free . Included in the recipe card is a Red Samosa Sauce recipe with step by step instructions and video.
- What kinds of sauces go well with samosas?
- Trio of Chutneys
- Red Samosa Sauce How to make the red sweet samosa dipping sauce Storage
- Green Samosa Sauce
- Yogurt Samosa Dipping Sauce
- Tamarind Samosa Sauce – Brown Samosa Sauce
- Garlic Chutney
- Fruit chutneys
Indian samosas are a delicious snack made with a thin flaky pastry and spicy filling. The filling is either vegetarian (like vegetable samosas or potato samosas) or meat (chicken, lamb).
They are prepared in homes and enjoyed as street food in India.
In vegetable samosas , the filling is made primarily of potatoes and other vegetables such as peas. Indian spices are added to give warm flavours.
Samosas can be enjoyed as they are, or with a cup of Karak Chai , but nothing beats the combination of piping hot samosas dunked into a tangy, sweet and spicy sauce!
Even in Indian snack shops and Indian restaurants, samosas are always accompanied with some sort of condiment, whether its has a tamarind base or a mint-coriander base.
What kinds of sauces go well with samosas?
Surprisingly, a wide variety of ingredients and flavor go well with samosas! Luckily Indian cuisine is packed with easy recipes for chutneys.
Sauces for Indian samosa tend to be either sweet or tangy but most are mildly spiced. They are designed to enhance the flavours of the fillings but not overpower !
The sauce also cuts through any dryness and greasiness of the samosas.
Most of the samosa chutneys can easily be typically grouped into colours as they are made with varying fresh ingredients:
- Red samosa dipping sauce – this is a sweet and sour sauce
- Green samosa dipping sauce – based on cilantro and mint and taste fresh. Variations include green yogurt chutneys.
- Brown samosa dipping sauce – for tamarind based sauces, again these are sweet but not at all spicy
These dips are incredibly versatile and can also be used for so many other dishes:
- homemade poppadoms
- onion bhajis & air fryer onion bhajis
- air fryer punjabi samosas puffs or samosa tart – made with store-bought puff pastry
- chaat recipes such as samosa chaat and sweet potato chaat
- dry fruit kachori/masala kachori
- pakoras such as Sandwich Bread Pakora
- paneer tikka
You can purchase Trader Joe’s samosa sauces or from Indian grocery stores, but it is well worth the effort of making them at home.
Many of these dips can be made in 5 minutes or less and with easy to find ingredients .
Let’s dive into the best sauces for samosas !
Trio of Chutneys
In Indian restaurants, you will often find appetizers are served with an Indian pickle tray set with three different dips.
These condiments are mango chutney, Indian onion chutney and Indian mint sauce – the most popular sauces.
Mango Chutney can be made using ripe mangoes or unripe mangoes. If using ripe, the end flavour will be similar to the sweet store-bought mango chutneys.
Red Samosa Sauce
This is the sweet dipping sauce that is given with samosas in farsan or snack shops. This red samosa chutney is made with red chilli flakes and has a hint of tamarind.
It is sweetened with sugar making it different from tamarind chutney which is made with jaggery as is dark brown.
To this red sauce, you can add a dollop of mint sauce to give a zingy taste similar to my local snack shop.
How to make the red sweet samosa dipping sauce
Full ingredients with measurements are available in the recipe card below at the end of this post
In a pan, heat water and sugar on medium heat until the sugar dissolves.
Add in tamarind pulp, red pepper flakes, crushed whole coriander seeds (you can also use coriander powder), black salt and allow to cook.
Add red food coloring or use Kashmiri red chilli powder.
Mix cornflour and water and add this slurry. You can use arrowroot powder instead of corn starch.
Allow it to cook until the sauce thickens.
Turn off the heat. As the red chutney cools and reaches room temperature, it will thicken further.
Storage
Fridge – Store leftovers in an airtight container once cooled and keep in the refrigerator for up to 1 week.
Freezer – You can also freeze in batches and allow to defrost whenever you want it.
Green Samosa Sauce
The green samosa dipping sauce is Mint cilantro chutney and is known in households as “green chutney”, “hari chutney” or “mint chutney”. It is an Indian classic.
It is vibrant in colour, tangy in flavour with a medium heat thanks to the green chillies!
Fresh coriander leaves, green chilies, fresh mint, ginger, cumin seeds, lemon juice and salt are ground in a blender until smooth.
To thicken the chutney, sometimes chana dal, peanuts or desiccated coconut is added. This turns it into more of a coriander coconut chutney which is absolutely delicious and can even go great with dosas .
Yogurt Samosa Dipping Sauce
The mint yogurt dip served with appetizers such as poppadoms, onion bhajis and samosas is this Indian Mint Sauce.
This green sauce is made with plain yogurt such as greek yogurt, fresh mint leaves, garam masala and green chillies.
It is refreshing and cooling thanks to its yogurt base. With the slight addition of sugar, it takes on a slight sweet flavour which can be irresistible!
MAKE IT VEGAN using a dairy free yogurt.
It is a great option as a no tamarind samosa sauce .
Other Indian yogurt dips include raita , but this would not be served with samosa.
Tamarind Samosa Sauce – Brown Samosa Sauce
There are two varieties of the brown sauce served with samosa and other Indian meals such as chaat.
The Gujarati version is imli chutney or amli ni chutney. This tamarind chutney recipe is made with added dates which provide extra sweetness. It is an authentic Indian sauce.
The other version is Tamarind Sauce which is the version served in Indian restaurants as a dipping sauce for appetizers. It is also known as sweet tamarind chutney . Jaggery is added but you could also use brown sugar.
The key ingredient in both is tamarind paste which can be found as a block of pulp or in jars. To both recipes, spices such as red chili powder and ground cumin and coriander are added.
Garlic Chutney
There are a few different types of garlic chutneys.
Lasan ni Chutney or red garlic chutney is a Gujarati recipe. This dry garlic chutney is made using red chilli powder, raw garlic cloves and sesame seeds. It is “instant” as it does not require any cooking and is ready in less than 5 minutes. It is a fairly spicy chutney.
One can use a food processor or pestle and mortar for this recipe.
The following types of chutneys have a unique taste thanks to the king of fruits – mango . These chutneys are no cook and are full of vitamin c.
Raw Mango, Red Chilli and Garlic Chutney is a super quick red dip made with raw mangoes and red chillies. You can use either red chilli powder or dried red chillies. It can also be enjoyed with dhokla or paratha or methi thepla .
Green Mango and Garlic Chutney – similar to above, this chutney is made with raw mango but uses fresh green chillies, coriander and mint. It can be prepared within minutes, perfect for you to enjoy with crispy samosa.
Fruit chutneys
Fruit chutneys are not traditionally served alongside authentic samosas but if creating a fusion samosa recipe, you may want to try these out!
Pineapple chutney – this chutney is a South Indian recipe made from fresh pineapple, red chillies, jaggery and coconut. It can be eaten with Indian food but also in sandwiches!
Jam chutney – this Indian jam chutney, known as Dabeli chutney , is served with Dabeli. Spices are mixed into a fruit jam.
Apple Murabba – apple chutneys are sweet and have a gentle heat thanks to the addition of Indian spices. Apple chutneys can be eaten with Gujarati curries but can also work with aloo samosas as a sweet alternative to tamarind chutney.
Amba (pickled mango sauce) – a Middle eastern condiment that has tang and sweetness.
Cranberry Sauce – I love cranberry sauce with this Tandoori Paneer Tart au Soleil .
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
Samosa Sauce Recipe – Samosa Dipping Sauces
Equipment
- 1 pan
- 1 Spatula
Ingredients
- 1 cup water
- 90 grams sugar
- 5 tablespoon tamarind pulp or tamarind concentrate
- ½ teaspoon red chili flakes
- ½ teaspoon coriander seeds crushed
- ½ teaspoon black salt kala namak
- ⅛ teaspoon red food colour
- ¼ teaspoon corn starch mixed in 1 tablespoon water
Instructions
- In a pan, add 90 grams sugar
- Then add 1 cup water . Mix well
- Bring it to a boil on medium heat and allow to boil until sugar dissolves completely.
- Now add smooth 5 tablespoon tamarind pulp
- Then add the 1/2 teaspoon red chili flakes
- Add the 1/2 teaspoon coriander seeds
- Tip in 1/2 teaspoon black salt
- Mix and let the sauce cook until it becomes a little sticky.
- Add the 1/8 teaspoon red food colour and cook further for a minute or so.
- Now add 1/4 teaspoon corn starch (slury) little by little and cook on low heat for few seconds.
- Turn off the heat and allow the samosa sauce to cool to room temperature.
- Serve it with samosas and any other Indian savoury snacks or appetizers.
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.
Samosa Sauce Recipe - Samosa Dipping Sauces
Equipment
- 1 pan
- 1 Spatula
Ingredients
- 1 cup water
- 90 grams sugar
- 5 tablespoon tamarind pulp or tamarind concentrate
- ½ teaspoon red chili flakes
- ½ teaspoon coriander seeds crushed
- ½ teaspoon black salt kala namak
- ⅛ teaspoon red food colour
- ¼ teaspoon corn starch mixed in 1 tablespoon water
Instructions
- In a pan, add 90 grams sugar
- Then add 1 cup water . Mix well
- Bring it to a boil on medium heat and allow to boil until sugar dissolves completely.
- Now add smooth 5 tablespoon tamarind pulp
- Then add the 1/2 teaspoon red chili flakes
- Add the 1/2 teaspoon coriander seeds
- Tip in 1/2 teaspoon black salt
- Mix and let the sauce cook until it becomes a little sticky.
- Add the 1/8 teaspoon red food colour and cook further for a minute or so.
- Now add 1/4 teaspoon corn starch (slury) little by little and cook on low heat for few seconds.
- Turn off the heat and allow the samosa sauce to cool to room temperature.
- Serve it with samosas and any other Indian savoury snacks or appetizers.
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.
This Whole Masoor Dal recipe is perfect for a mid-week meal alongside boiled rice and roti. Sabut Masoor Dal or Whole Brown Lentils make a perfect Indian curry that is so quick and easy to prepare.
This everyday dal is naturally vegan and gluten-free. Instant Pot and Stove Top pressure cooker recipe included.
- What is Masoor Dal?
- Brown Lentils Curry Ingredients
- How to cook whole lentils Instant Pot and Pressure Cooker Stovetop
- How to make Brown Lentil Dal
- Pro Tips
- Serving Suggestions
- Storage
This Indian brown lentils curry is a healthy dish that is prepared with whole masoor lentils, onions, tomatoes and basic Indian spices. It is an everyday easy dal to enjoy alongside plain boiled rice and roti (Indian bread).
What is Masoor Dal?
Whole masoor, also known as brown lentils, sabut masoor dal or akha masoor dal , refers to the unsplit version of red masoor dal. Unlike split masoor dal, whole masoor retains its outer skin or husk. It is a small, lens-shaped legume with a golden brown colour.
In some cases, whole brown lentils are also called whole red lentils because the split version is red.
Whole masoor has a slightly different texture and cooking time compared to split masoor daal. It takes a bit longer to cook and has a firmer texture after cooking. The skin adds a slightly nutty flavour to the lentils.
Whole masoor requires soaking for a few hours before cooking to reduce the cooking time. Once soaked, it can be boiled or pressure-cooked until tender.
Sabut Masoor Dal recipe (Sabut Masoor ki Dal or Kali Masoor ki Dal) is a brown lentil curry .
Dal recipes are a staple in Indian households and many variety of lentils can be transformed into flavourful meals. Indian dal varies in different parts of the country. Some of my favorite dals are:
Dal Makhani
Dishoom Black Dal – a creamy version similar to Dal Makhani
Gujarati Chana Dal
Yellow Dal
Toor Dal
Dal Fry
Easy Red Lentils Dal
Mixed Lentil Dal
Brown Lentils Curry Ingredients
Whole masoor dal – you can find brown lentils in South Asian grocery stores, online and occasionally in supermarkets.
Whole cumin seeds – aka jeera
Onion, garlic, ginger, green chilies – I have crushed all four together in a food processor. You may also use chopped onion with ginger, green chilli and garlic paste
Indian spice powders – red chili powder, turmeric powder, cumin coriander powder and garam masala
As an alternative, you can use curry powder
Tomato paste or passata. You can also use fresh chopped tomatoes or tinned tomatoes.
Salt
Oil – I have used olive oil, you can use any flavourless oil
Lemon juice (alternatively use lime juice) and coriander leaves as a garnish
Optional:
Kasuri methi – adds restaurant style flavours to Indian cooking.
I have not added whole spices to my brown dal but some add a bay leaf, black cardamom, black pepper
How to cook whole lentils
If you can, soak the masoor dal for 2 hours in hot water.
Rinse the soaked whole masoor dal under running water 2-3 times and drain well.
Cook the brown lentils on the stovetop, pressure cooker or Instant Pot. Using a pressure cooker speeds up the cooking process and more nutrients are retained.
Instant Pot and Pressure Cooker
Place soaked brown lentils in the inner pot of the instant pot.
Add water.
You need 2 cups of water per 1 cup of lentils.
Cook on high pressure for 10 minutes and allow natural pressure release.
For a stove top pressure cooker, cook for 6-7 whistles.
Stovetop
In a pan, cook the lentil grains on medium heat until tender and creamy. It can take up to 40 minutes.
How to make Brown Lentil Dal
Heat oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
Sauté chopped onions until they turn golden brown.
Add the minced garlic, grated ginger, and green chillies. Sauté for 2-3 minutes until the raw smell disappears.
(note in images below, I have added crushed onion, garlic, ginger, chillies in one)
Add the turmeric powder, red chilli powder, coriander cumin powder, garam masala (you may add later) and salt. Give a good stir to combine the spices with the onion-tomato mixture.
Then add the chopped tomatoes / tomato paste to the pot and cook until they become soft and mushy.
Add the cooked dal to the pot and mix well to coat the lentils with the spice mixture.
Pour enough water to cover the dal (about 1-2 cups). If using a pressure cooker, close the lid and cook on medium-high heat for about 4-5 whistles. If using a regular pot, cover with a lid and simmer until the dal is cooked and tender (approximately 40-50 minutes), stirring occasionally and adding more water if necessary.
Once the dal is cooked, sprinkle garam masala powder (if you have not already added) and mix well. Simmer for another 5 minutes to allow the flavors to meld together.
Garnish with fresh coriander leaves.
You can also squeeze some lemon juice over the dal for an extra tangy flavor.
Pro Tips
Age is a factor! Aging lentils and lentils of lower quality take longer to cook.
Pressure cooking is a great way to reduce overall cooking time.
You can pressure cook extra brown lentils and freeze to use in the recipe for later – this saves on time and electricity as you are not having to cook the lentils each time.
Serving Suggestions
Sabut Masoor Dal goes great with boiled basmati rice or jeera rice .
I also like it with a dry curry such as Zucchini Curry or Aloo Methi and chapati . A stir fry such as Carrot Sambharo adds extra vegetables to make a complete Indian meal.
You can use brown lentils curry as the vegan replacement for Sloppy Joes!
Storage
You can store leftovers in the fridge in an airtight container for up to 4 days.
Masoor Dal can be frozen as well in a freezer safe container for up to 3 months. Defrost in the microwave or in the fridge overnight. Reheat on the stove top, you may need a splash of water.
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
Whole Masoor Dal – Sabut Masoor Dal – Brown Lentils Curry
Equipment
- 1 Instant pot or regular pressure cooker
- 1 pan or kadai
- 1 Food processor
Ingredients
- 1 cup brown lentils sabut masoor or whole masoor
- 2 ½ cup water
- ½ cup onion chopped
- 4 cloves garlic
- 1 inch ginger root/fresh
- 2 medium green chili
- 3 tablespoon oil
- 1 teaspoon cumin seeds
- 2 teaspoon red chili powder
- 1 tesapoon turmeric powder
- 2 teaspoon ground coriander
- ¼ teaspoon garam masala optional
- ¼ cup tomato paste or chopped or crushed tomatoes from the jar/can
- 1 teaspoon salt
- 2 tablespoon lemon juice or lime juice or amchoor powder (dry mango powder)
- 2 tablespoon cilantro coriander chopped
Instructions
- First clean and rinse 1 cup brown lentils under running water. Soak in hot water for at least 40-50 minutes if you have time on your hand.
- Otherwise cook straightaway using instant pot, regular pressure cooker or on stove top. I have cooked my lentils in the instant pot.
- Add soaked whole masoor in the liner of the instant pot with 2 1/2 cup water Close the lid.
- Select HIGH pressure cooker and choose 5 minutes. If brown lentils are not soaked, the cooking time will be 20 minutes.
- 10 minutes NPR, then release the steam manujally.
- Add 1/2 cup onion , 4 cloves garlic , 1 inch ginger and 2 medium green chili in a blender jar and blend until you get coarse paste.
- In a pan heat 3 tablespoon oil . Add 1 teaspoon cumin seeds and allow to splutter.
- Add ginger-garlic-onion and chilli paste in to the hot oil. Sauté the mixture for 6-8 minutes or until raw smell goes away and oil start separating from the mixture.
- Then add 2 teaspoon red chili powder , 1 tesapoon turmeric powder , 2 teaspoon ground coriander and 1/4 teaspoon garam masala . Saute for around 30-40 seconds.
- Tip in 1/4 cup tomato paste and cook until the tomatoes turn mushy and leave its raw smell. It takes around 2-3 minutes.
- Finally, add cooked brown lentils and 1 teaspoon salt , mix everything. If dal is too thick add some water at this stage.
- Season the dal with the salt.
- Let the dal simmer for 6-7 minutes and then switch off the heat.
- Add 2 tablespoon lemon juice and 2 tablespoon cilantro /coriander leaves. Mix well. Serve hot with rice or roti.
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.
