Everything tastes better with a dipping sauce. That’s a fact. And, there are no rules to it. Whether it is a bucket of hot wings, egg rolls, or roasted veggies, a dipping sauce makes it 10 times better. The same rule applies to samosas. Although samosas are perfect without a dip, you can elevate the flavors and inspire your taste buds more with a nice sauce or chutney. A samosa dipping sauce becomes more important when you invite people to a meal. 

The ingredients of each dip are thoughtfully combined to complement different samosa fillings. They pair with various samosas to create a spectrum of unique flavors. Whether the simple mint raita or the more complex cilantro chutney, there is a dipping sauce for every samosa lover’s palate. 

So, let’s share some quick and easy tips to make a great chutney that pairs with your favorite Kaiser Samosa.

What are some of the best samosa dipping sauces?

As versatile and complete as the samosa is in itself, there is no one best way to enjoy it. Some people like it piping hot out of the fryer just as is. Others like me enjoy having a raita or chutney to dunk it in. And if you are like me, there are a few traditional samosa dipping sauces or chutneys you wouldn’t mind whipping up to enjoy with your samosa.  

Mint cilantro chutney (Hari chutney)

This dip is often called ‘hari chutney’ which directly translates into ‘green sauce’. It is one of the most popular samosa dipping sauces because it adds an element of freshness that cuts through the richness of the fried turnover. The best part about this chutney is it requires little prep or cooking. Here is a recipe from Piping Pot Curry. It’s simple, traditional, and an instant favorite.

What do you need to make mint cilantro chutney?

• 2 cups cilantro leaves (Dhaniya), washed, hard stems removed, and roughly chopped
• 1 cup mint leaves (Pudhina), washed, stems removed, chopped 
• 2 green chili peppers or adjust to taste
• 1 inch ginger, or 1 tablespoon grated
• 3 cloves garlic
• 2 teaspoons roasted cumin powder
• 1/2 teaspoon salt or adjust to taste
• 1 teaspoon sugar, optional/adjust to taste
• 1 tablespoon lime or tamarind juice
• 1/2 cup water

How do you make mint cilantro chutney?

Just pop everything into a blender and blend away until smooth and creamy. Serve fresh with hot vegetable samosas for the best flavor!

Tamarind chutney (Imli ki chutney)

Tamarind chutney is arguably the best sauce for pakoras and samosas. The sweet and slightly tangy taste pairs especially well with the flavorful filling of Lahori chicken samosa and the thicker, flaky wrapper. This chutney is a little technical, but following all the steps properly shouldn’t be a problem. Manali’s recipe is quite straightforward. 

What do you need to make tamarind chutney?

• 70 grams or ¾ up seedless tamarind (imli)
• 2.25 cups water 18 oz, divided
• 1 teaspoon oil
• 1/4 teaspoon cumin seeds
• A generous pinch of asafoetida or hing
• 3/4 cup/105 grams powdered jaggery 
• 1/4 cup/50 grams granulated white sugar 
• 1/2 teaspoon cumin powder
• 1/2 teaspoon Kashmiri red chili powder
• 1/2 teaspoon black salt
• 1/4 teaspoon salt
• 1/4 teaspoon ginger powder
• 1/4 teaspoon red chili powder or to taste

How do you make tamarind chutney?

• The making of this chutney starts with the soaked tamarind. Bring it to a boil in about a cup and a half of water and let it sleep in hot water for half an hour. 
• Then, blend it into a fine paste. Sieve the paste with half a cup of water to eliminate the fiber. Keep dry toasted cumin, and asafoetida (or hing) ready. 
• Put the tamarind mix in a pan and add the rest of the water. Throw in roasted cumin and asafoetida (or hing) and add jaggery. 
• Cook on medium-high heat, and let the jaggery dissolve into the chutney mixture making it thick. 
• Now add the remaining spices and mix well. 
• Turn off the heat and taste test to adjust to your liking. 

Mint raita 

If you want to enjoy your samosas with a cooling sauce, you can’t go wrong with the all-time favorite mint raita. This samosa dipping sauce is super comforting and pairs well with all samosas, especially those on the slightly spicy side. It is also perfect for spring rolls, tikka, and wings. The best part about Izzah’s mint raita is it is quite easy to make and doesn’t take long to whip up.  

What do you need to make mint raita?

• 1/2 teaspoon cumin seeds (toasted & ground)
• 1/2 cup or 12 g cilantro leaves (stems removed)
• 3-4 tablespoons or 4 g mint leaves (stems removed)
• 1 slice Serrano pepper (remove seeds)
• 1/2 small garlic clove
• 1/4 teaspoon sea salt or table salt (or adjust to taste)
• 1/2 tablespoon freshly squeezed lemon juice (or adjust to taste)
• 3/4 cup or 184 g plain, whole-milk yogurt

How do you make mint raita?

For this raita, first prepare the green sauce in a small blender adding cilantro leaves, mint leaves, Serrano peppers, garlic clove, ground cumin, salt, and lemon juice, along with 2 to 3 tablespoons of water. Blend until it is a runny paste of fine consistency. 

Add to whisked and smooth yogurt and stir until the color turns pale green. Taste and adjust as required. Serve with hot chicken tikka samosa, lamb samosa or the vegetable samosa.

Concluding this sauce-ome guide…

Sauces and seasonings are a big part of South Asian culinary traditions and elevate flavors to the next level. These samosa dipping sauces or chutneys are an all-time favorite in desi households because they are easy and quick to make – and almost a staple condiment because they pair with so many other foods too. 

Of course, the ones mentioned here are just the tip of the sauce iceberg – there are many more that you can treat your palate with. Traditional tastes good, but food is all about experimenting with new flavors. So feel free to try new combinations and pair your creations with Kaiser samosa for a delicious and convenient fix!