samosa sauce recipe (indian chaat dipping sauce)
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5
samosa sauce recipe (indian chaat dipping sauce)
Description
The samosa sauce recipe includes two distinct sauces traditionally used as dipping accompaniments for samosas. The tomato chutney begins with sautéed onion and garlic, building a base infused with spices and fresh tomato, then combines with tamarind water for tartness and red chilies for heat. Once blended, this sauce provides a smooth and flavorful balance between savory, sour, and spicy notes.
The cilantro green sauce is a raw blend of fresh coriander leaves, green chili, ginger, and lemon juice balanced with sugar and salt. The addition of water helps achieve a smooth paste that is fresh and slightly spicy. The green sauce adds brightness and herbaceous contrast to the fried samosas.
Both sauces are chilled before serving to enhance their refreshing qualities and are perfect with samosas or as dips for raw vegetables. The tomato sauce keeps well for 2 to 3 days refrigerated, while the herb sauce is best consumed the same day for freshness. Garnishes like coriander leaves, mint, or pomegranate seeds can add visual appeal and extra flavor dimension.
Ingredients
Tomato chutney
- 1 onion minced
- 3 cloves garlic minced
- 3 tomato quartered
- 2-3 Tablespoons tamarind paste Mix with 2-3 Tablespoons water and strained- discard the pulp and keep the tamarind water for the red samosa sauce.
- 1-3 red chilli If it's not spicy enough, you can add more chilli powder later. Remove the seeds if you don't want it so spicy, big, sliced
- salt to taste
Cilantro green sauce
- 2-3 Cups Coriander I used 8 coriander plants. Reserve the roots and stems for Thai dishes. You can pound them with garlic and white pepper to form a Thai spice paste. You can replace 1 Cup of coriander leaves with mint if you wish, leaves, washed
- 1-2 green chilli Optional. Remove the seeds if you don't want it so spicy, sliced
- 1 thumb ginger peeled and sliced
- 1-2 Tablespoons lemon juice Substitute: rice vinegar or apple cider vinegar or white wine vinegar. I've tried them and they work in this sauce, or lime juice
- 2 teaspoons white sugar or to taste
- ½ teaspoon salt or to taste
- ⅓ Cup water This is to help the herbs blend more smoothly, room temperature
- coriander leaf Optional garnish, or mint leaf or pomegranate seeds
Instructions
Tomato chutney
- Heat oil in a pot. When the oil is hot, add the onion and saute for 5 minutes.
- Add the garlic and stir fry for 2-3 minutes or till fragrant then add the chillies.
- Add the tomatoes and stir 10 minutes.
- Add the tamarind water and then salt to taste.
- Allow to cool a little and blend in a food processor. Taste again and see if you need to add more salt or chilli powder. (If you made it too spicy, you can add cream or yogurt to reduce the heat.) Serve with the samosas.
Green coriander sauce
- Add all the ingredients to the blender and blitz. Trickle the water in to help loosen the ingredients and get a finer paste. (You don't need to use all the water- stop when you are fine with the texture.)
- Alternatively, pound it finely in a mortar and pestle.
- Pour into a bowl, give it a good stir and serve with the samosa bites. (Garnish with a coriander leaf, mint leaf or slice of lemon if you wish. For something more colourful, you can sprinkle some pomegranate seeds on top.)
Notes
- Store the tomato chutney in the refrigerator for 2-3 days.
- Consume the cilantro green sauce within 1 day to maintain its freshness.
- Both sauces can double as dips for raw vegetables or crudites.
- If the chutney is too spicy, adding cream or yogurt can help mellow the heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 68 kcal
% Daily Value*
| Calories | 68kcal | 3% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 0.4g | 1% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 342mg | 14% |
| Potassium | 401mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 1419IU | 28% |
| Vitamin C | 37mg | 41% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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