Samosas are commonly served with chutneys across South Asia, and these two easy sauces bring both sweet-tart tamarind and fresh, spicy mint to the table. Make one or both: each takes only a few minutes to mix, and their contrasting flavors pair especially well with crisp, savory samosas.
Ingredients
- ½ cup (120 ml) tamarind concentrate or thick tamarind paste
- ½ cup (120 ml) warm water, plus 1–2 tablespoons (15–30 ml) more if needed
- ¼ cup (50 g) packed light brown sugar
- ½ teaspoon ground cumin
- ¼ teaspoon ground ginger
- ⅛ teaspoon cayenne pepper, or to taste
- ¼ teaspoon fine salt, or to taste
- 1 cup (25 g) loosely packed fresh mint leaves, stems removed
- ½ cup (12 g) loosely packed fresh cilantro leaves and tender stems
- 1 small green chile, roughly chopped (about 5 g); remove seeds for less heat
- 2 tablespoons (30 ml) fresh lime juice
- ¼ teaspoon fine salt for the green chutney, plus more to taste
- 2–4 tablespoons (30–60 ml) cold water for blending
Instructions
- Mix the tamarind chutney. In a small bowl, whisk the tamarind concentrate with ½ cup (120 ml) warm water until smooth. If using very thick paste, mash it with a fork first. Stir in the brown sugar, cumin, ground ginger, cayenne, and ¼ teaspoon salt until the sugar dissolves.
- Adjust the tamarind sauce. Taste it, then add more salt, cayenne, or sugar in small amounts to balance its sourness and heat. If it is too thick to drizzle, whisk in water 1 tablespoon (15 ml) at a time. Tamarind products vary in strength, so adjust gradually rather than adding a large amount of sugar at once.
- Blend the green chutney. Put the mint, cilantro, green chile, lime juice, ¼ teaspoon salt, and 2 tablespoons (30 ml) cold water in a blender or small food processor. Blend until smooth, pausing to scrape down the sides as needed. Add more water a tablespoon at a time until it is spoonable but not watery.
- Season and serve. Taste the green chutney and add salt or lime juice if needed. Transfer both sauces to separate serving bowls. Serve right away, or cover and refrigerate them until the samosas are ready.
Tips
- Check the tamarind label. Tamarind concentrate can be much more intense than ready-to-use sauce, while some pastes include seeds or fibers. If yours is a thick, unsweetened block paste, soften it in warm water and press it through a fine sieve; use the resulting smooth pulp, then adjust the water and sugar to taste.
- Balance one flavor at a time. Add sugar to soften sharp sourness, lime to brighten a flat green chutney, and chile for heat. Make small adjustments and taste between additions; different tamarind brands and green chiles vary considerably.
- Keep the green chutney cool. Blend with cold water and avoid letting it sit uncovered, since mint and cilantro can darken with air exposure. A tightly covered container helps preserve its fresh color.
- Make a smaller batch if needed. The recipe makes about 1 cup (240 ml) of each sauce, enough for a platter of samosas. Each can be halved; use a small blender cup or chop the herbs finely and mix by hand if your blender cannot process a small quantity.
Serving Suggestions
Set out the tamarind chutney and green chutney in separate bowls so people can choose one or combine them. Offer them alongside hot samosas as a dip, or drizzle a little of each over a serving just before eating. The sweet-sour tamarind sauce is especially good with potato-filled samosas, while the herbal green sauce adds a sharp, fresh counterpoint.
These chutneys also work with pakoras, onion bhajis, vegetable cutlets, and other savory snacks. For a snack platter, serve them with plain yogurt or raita as a mild, creamy option. Keep the sauces in bowls rather than pouring them over crisp snacks well in advance; excess moisture can soften a crisp crust.
Variations
Use date-tamarind chutney. Replace the brown sugar with ⅓ cup (about 55 g) pitted dates, chopped, and simmer them with the tamarind mixture and water for 8–10 minutes until soft. Blend until smooth, cool, and adjust the consistency with water. This version is fruitier and thicker, and unlike the no-cook base recipe it requires cooking and cooling.
Make the green chutney milder. Omit the chile or use only a small piece, with the seeds and membranes removed. For a creamy, less sharp dip, stir in 2 tablespoons (30 g) plain yogurt just before serving; keep the yogurt version refrigerated and use it within 3–4 days.
Use cilantro-mint or cilantro-only chutney. If mint is unavailable, use an equal amount of cilantro for a more grassy flavor. If cilantro is the ingredient you need to avoid, make a mint-forward sauce with extra mint and a little more lime, though its flavor will be different from the usual combination.
Storage and Reheating
Refrigerate both chutneys in separate, clean, airtight containers within 2 hours of making them. The tamarind chutney keeps for up to 2 weeks in the refrigerator; the fresh green chutney is best within 3–4 days. If you add yogurt to the green chutney, keep it for no more than 3–4 days. Discard either sauce if it has been left at room temperature longer than 2 hours, or 1 hour when the temperature is above 90°F (32°C).
These sauces are served cold or at room temperature, so reheating is not needed. Stir the tamarind chutney before serving; if it has thickened, loosen it with a little water. Green chutney may darken slightly during storage, but it can still be used if stored safely and its appearance and smell remain normal. Freezing is possible, especially for green chutney, but it can dull the herbs’ fresh flavor and change the texture; thaw in the refrigerator and stir well.
Frequently Asked Questions
What sauce is traditionally served with samosas?
There is no single sauce used everywhere. Tamarind chutney and mint-cilantro chutney are common accompaniments, and many cooks serve both. Regional, restaurant, and household versions differ in sweetness, thickness, and heat.
Can I make samosa sauce without a blender?
Yes. Finely chop the mint, cilantro, and chile, then mash them with the lime juice and salt using a mortar and pestle or the back of a spoon. The chutney will have a coarser texture, but the flavor will be similar.
How can I make the chutneys less spicy?
For the tamarind sauce, omit the cayenne. For the green chutney, reduce or leave out the green chile and remove its seeds and inner membranes. Taste before adding more, since chile heat varies.
Why does my tamarind chutney taste too sour?
Tamarind strength varies by product. Add brown sugar a teaspoon at a time and taste after each addition. A little extra water can also soften the intensity without making the sauce overly sweet.
Can I prepare these sauces ahead?
Yes. Make them several hours or a day ahead and keep them covered in the refrigerator. The tamarind sauce holds its flavor particularly well; the green chutney is brightest when made the day it is served.
Can I use bottled lime juice or dried mint?
Fresh lime juice gives the green chutney its clean, bright flavor; bottled juice works in a pinch but may taste less fresh. Dried mint does not blend into the same smooth, vibrant sauce, so it is better to omit it than to substitute it directly. Use extra cilantro and lime instead.
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