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samosa sauce recipe (indian chaat dipping sauce)
5 from 21 votes

samosa sauce recipe (indian chaat dipping sauce)

This recipe provides two sauces commonly served with samosas: a tangy tomato chutney and a fresh cilantro green sauce. The tomato chutney is cooked with onion, garlic, tomatoes, tamarind water, and red chilies, offering a sweet-sour, spicy flavor. The green sauce blends coriander leaves, green chili, ginger, lemon juice, sugar, salt, and water into a bright, herbaceous condiment. Both sauces complement samosa bites or work as dips for vegetables.

Prep Time
5 mins
Cook Time
20 mins
Servings: 4 people
Calories: 68 kcal
Course: Side Dish, Appetizer, Snacks
Cuisine: Indian

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
    Cup of Yum
  1. Heat oil in a pot. When the oil is hot, add the onion and saute for 5 minutes.
  2. Add the garlic and stir fry for 2-3 minutes or till fragrant then add the chillies.
  3. Add the tomatoes and stir 10 minutes.
  4. Add the tamarind water and then salt to taste.
  5. 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
  1. 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.)
  2. Alternatively, pound it finely in a mortar and pestle.
  3. 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

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%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 68

% 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.