The idea of a sizzling hot samosa presented on a dish with samosa sauce is timeless, whether it’s morning, evening, breakfast, or tea time. And it’s not just you who’s salivating over this delicacy; the samosa has a devoted following from coast to coast! The sauce, which is supposed to take the flavour to the next level, is absent from this triangular treat. Samosas today come with a variety of sauces (mainly tomato for the lazy). Still, they were never meant to be separated from a small collection of excellent food dipping sauces known as chutneys. Here’s our pick of the greatest chutneys to serve with your hot and crispy samosa, with recipes passed down through the years and contested by people of all ages.
Tamarind or imli chutney
Tamarind or imli chutney, one of the most frequent authentic condiments, is an instant pick for all samosa aficionados as a sidekick to their snack. The chutney is complete: the tamarind water adds just the proper amount of sourness, balanced by the jaggery’s sweetness. The jeera and saunf powders, along with a pinch of hing, give the chutney an authentic flavor that transports you back to your childhood. Finally, what would a chutney be without some spiciness and saltiness to round out the flavor? A blend of chili powder, ginger, and black salt fills in the gaps, ensuring that your evening samosa snack is complete! Date syrup and raisins can be added to the mix to increase the sweetness of the chutney. There may be many options, but the ultimate result will always be delicious!
Tasty chutney tomato
Moving on to more recent area, we come across a fresh type of chutney that takes a classic twist on tomato sauce, which most people say goes well with samosas nowadays. Tomato chutney combines three of favorite vegetables: tomato, onion, and ginger, and is a simple and, some would argue, superior substitute for tomato sauce. The somewhat sour taste of fresh tomatoes is combined with the sweetness of caramelized onions in this delightful sauce, which is enhanced by the heat of ginger and chili powder and turmeric, jeera, and garlic. Thanks to a tiny bit of jaggery to round out the tastes, this chutney is sure to pair lip-smackingly nicely with fresh samosas. It may also be kept for a long time in the refrigerator, ensuring that it is always available when hunger strikes.
Red fiery chutney of garlic
So far, all of the chutneys have been a combination of flavours. But if you’re a hothead who wants nothing more than heat to complement your samosa, we’ve got the chutney for you! The appropriate food dipping sauce for your next snack-time samosa meal is red garlic chutney, typically used for dosa. This chutney ups the ante on the spice, combining the spiciness of red chilies with the raw flavor of garlic. To bring out the delicacy of the red chilies, they are dried before being ground, and a twist of lemon, coupled with salt and smashed garlic, helps to bring out their fiery flavor. Even adding a little sugar to the chutney while grinding helps boost its spiciness, which may seem counterintuitive. As you dip your samosas into the chutney for a tasty but scorching treat, the orangish-yellow glow of the chutney becomes a pretty sight!
