samosa sauce (indian chaat dipping sauce)
samosas are an indian deep-fried snack that are delicious on their own but often served with chutneys. Here are 2 delicious samosa sauce recipes, which can also be used as indian chaat dipping sauces.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 onion, minced
- 3 cloves garlic, minced
- 3 tomatoes, quartered
- 2-3 Tablespoons tamarind paste
- 1-3 big red chillies, sliced
- Salt, to taste
- 2-3 Cups coriander leaves, washed
- 1-2 green chilies (sliced) (Optional. Remove the seeds if you don't want it so spicy.)
- 1 thumb ginger, peeled and sliced
- 1-2 Tablespoons lemon or lime juice
- 2 teaspoons white sugar, or to taste
- ½ teaspoon salt, or to taste
- ⅓ Cup water, room temperature (This is to help the herbs blend more smoothly.)
- Coriander leaf, mint leaf or pomegranate seeds (Optional garnish)
Instructions
- 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.
- 6
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.)
- 7
Alternatively, pound it finely in a mortar and pestle.
- 8
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.)