If you’re looking for an extra-special way to bring some heat and flavor to your next meal, then take a look at this list of 21 Indian sauces and dips!
There’s no denying that Indian food is one of the world’s most flavorful, delicious, and exciting cuisines.
But it’s not just about the spices—it’s also about the sauces!
If you’re judging Indian cuisine by its sauce, then that’s okay.
Because I’ve got something tasty in here!
I’m talking about Indian sauces and dips, of course.
And not just any old Indian saucy goodness—I’ve got 21 of them!
Oh yes—the sauces and dips!
These condiments are what makes Indian food so unique and delicious.
They’re bold; they’re fun, they’re spicy; they’re complex…but most importantly?
They’re simple to make.
And you don’t need to be a pro in Indian cooking to create the perfect sauce.
You just need some knowledge of core ingredients like tomatoes, spices like garam masala, and condiments that are common in Indian cuisine, like yogurt.
From the classic Coconut Chutney to the Spicy Tomato Almond Chutney, there’s something for every taste bud (and then some).
I’ve also included #19, which you may already know since it’s famous around the world.
So, it doesn’t matter if you’re looking for something sweet or savory, spicy or mild—I’ve got something for everyone.
Table Of Contents
- 1. Coconut Chutney
- 2. Beetroot Sauce
- 3. Rajkot Chutney
- 4. Curry Sauce (Onion Tomato Bhuna Masala)
- 5. Raita (Indian Yogurt Sauce)
- 6. Kasundi (Indian Mustard Sauce)
- 7. Mint Cilantro Chutney (Indian Green Chutney)
- 8. Pakora Sauce
- 9. Kolhapuri Thecha (Indian Chili Sauce)
- 10. Indian Tamarind Sauce
- 11. Amla Chutney (Indian Gooseberry Chutney)
- 12. Cashew Coconut Chutney
- 13. Raw Mango Chutney
- 14. Avocado Raita (Avocado Yogurt Dip)
- 15. Cranberry Chutney
- 16. Apple Chutney
- 17. Spicy Tomato Almond Chutney
- 18. Cashew Korma Sauce
- 19. Tikka Masala Sauce
- 20. Makhani Sauce
- 21. Vindaloo Curry Sauce
- The bottom line
- BEST Indian Sauces And Dips
Coconut chutney is a sauce that is made with fresh coconut, spices, ginger, and chana dal.
It has a velvety smooth consistency with a wonderful nutty taste of roasted chana dal.
And it has a bit of heat from green chilies and ginger that enhance the flavor.
But it’s the aromatic scent from mustard seed and curry leaves that makes this dish simply irresistible.
Beetroot sauce is a beautiful, luxurious condiment that looks like it belongs on the walls of a fancy restaurant.
It has a fragrant aroma that makes your mouth water in anticipation of its sweet, earthy flavor.
But then, when you taste it, it’s spicy.
Yet, there’s also a sweetness to balance out the heat.
There are also undertones of tanginess that come from sweet and sour tamarind, which add an extra level of complexity to the overall taste experience.
You can use beetroot sauce as an alternative to ketchup or as a way to jazz up your favorite recipes.
Rajkot chutney may look like a simple dip, but it’s kind of a big deal.
It’s got peanuts and fresh green chilies, so you know it’s going to be full of flavor.
And it’s savory, spicy, and flavorful all at once—but in an intriguing way that makes you want more.
It’s kind of like a dance between your brain and your tongue.
You’re not sure how it’ll go down at first, but then you take a bite, and you’re like, “Ohhhh yessss,” with the biggest smile on your face.
The first taste of Indian curry sauce is like the first kiss of your life.
You’re a bit confused, but it’s intense and full of wonder.
Your palate is hit with the warmth of ginger and garlic, the sharpness of green chilies, and the sweetness of onions and tomatoes.
It’s all so sumptuous that you want to savor each bite—but in the back of your mind, you know there’s plenty more where that came from. You can’t wait to get there.
This thick, lusciously intense coating sauce is packed with flavor, but it’s still light enough to work on everything from dals to biryanis.
And if you want more heat?
Just add more chili powder to get what you need out of this versatile sauce.
Raita is a yogurt-based sauce that’s usually served cold.
It’s got a pungent taste of onions, the freshness of chopped mint leaves, and a cool spiced yogurt dip.
The aroma of mint and cucumber is tempting, and the salty-sweet notes act as a cool complement to the warm, spicy flavors.
And it’s soothing, similar to tzatziki, but not as thick, and can be made sweet or savory.
Kasundi is different from your usual mild-mannered mustard sauce; it’s a punchy powerhouse of flavor that explodes with the tastefulness of mustard seeds, spices, ginger, and green chillis.
It’s usually served with rice dishes like biryani and pulao, but you can use it in any dish that calls for a spicy kick.
It’s also great for dipping with naan or roti.
Plus, it doesn’t need any fermentation here, which makes it easier to prepare.
Mint cilantro chutney is the perfect blend of freshness, vibrancy, and zest.
It’s a bright green sauce with a hint of sweetness, and it’s made with mint leaves, cilantro, and green chilies.
Plus, it’s a cool, spicy, refreshing sauce that’s great for any Indian dish (or almost any dish) you can think of: samosas, chaats, kebabs, and sandwiches.
But it’s also great on its own!
Try it, and you’ll get what I mean.
8. Pakora Sauce
Pakora Sauce is the answer to your boring ketchup.
It’s made with three basic ingredients—that’s it!
It’s simple, it’s easy to make, and it tastes like an Indian street food dream come true.
And it’s everything you want in a sauce: it’s bold, it’s spicy, it’s sweet, and it’s just plain fun to eat.
Kolhapuri Thecha is a super spicy, tangy chili sauce.
It’s got everything you need to make your tongue tingle, from the sharp mustard seeds to extremely spicy chilies.
Still, it goes great with rice, lentils, roti (Indian flatbread), and dosa (Indian pancake).
It might also be one of the hottest sauces in the world.
But if you like spicy food, Kolhapur Thecha is for you.
It’s got a lot of tastes to it, but mostly at the edges of the flavor spectrum.
So, be prepared for some serious heat.
Indian Tamarind Sauce is a tangy and tart, citrusy dip for fried foods.
It’s also a way of life!
It’s made from tamarind, pitted dates, jaggery, and spices.
And it has a nice balance of sweet and sour notes.
It’s sweet, but not too sweet.
It’s sour but not overpowering.
And it’s spicy but not so spicy that it brings tears to your eyes—and that’s exactly what makes it so great.
Amla Chutney combines the exotic flavors of mint and the tanginess of gooseberry to give a refreshing taste.
The sour, astringent taste mixed with a sweet and bitter undertone makes it too tart at first but not too much for anyone to handle.
This chutney is also slightly spicy and can be used as a dip or spread on toast or crackers.
Seriously, it tastes so much better than it looks!
Cashew Coconut Chutney is a creamy, smooth, sweet, and spicy sauce that will add some oomph to your foodie experience.
It’s got all the flavor of plain roasted cashews, powdered dry coconut, plain yogurt, and red chilies—and that’s just a taste of what this chutney has in store for you.
Its creamy texture comes from the yogurt and dry coconut mixed together with the crunchy roasted cashews.
And it has just enough heat from the chili powder that you’ll never know what hit you until you’re already finished eating it all.
This stuff is great on toast or with chips, or just by itself.
But it also pairs well with curries and crepes.
Raw Mango Chutney is one of my top Indian sauces and dips.
It’s a sweet, tart, and fiery concoction and has lots of charm.
So what makes raw mango chutney so special?
Well, let’s start with the obvious: mangoes.
There’s no denying that raw mangoes are one of nature’s most perfect fruits.
Their sweet and tangy flavor is perfect for adding some sweetness and tartness to any dish.
But raw mango chutney isn’t just about mangoes—it’s actually a combination of herbs and spices that come together to make something truly extraordinary and flavorful.
Avocado Raita is like a secret weapon.
It’s so delicious that you might not even realize how hearty it is!
That’s because Avocado Raita is a dip made from ripe avocados and yogurt, seasoned with warm Indian spices and cilantro.
It’s nutty and buttery, thanks to the avocados and yogurt, which makes it incredibly smooth and creamy.
You can use it as a dip for fresh-cut veggies, flatbread, crispy fried snacks, curries, or biryani—anything really!
Season it whatever you want: spicy or mild, sweet or savory.
If you want to get fancy, you can even make your own spice blends at home.
Are you a cranberry lover who’s looking for a new way to use them?
Well, this Cranberry Chutney is a great way to do just that.
It’s like a little taste of the tropics, but with all the flavor of your favorite holiday.
It is sweet and spicy, with just enough citrusy tang to make you want to keep eating it.
And it tastes great whether it’s warm or cold.
16. Apple Chutney
When you’re craving something sweet, tart, spicy, and richly spiced, look no further than Apple Chutney.
It is made with a mix of spices and apples and dates—two of the most perfect fruits ever made.
And it’s got just enough acid from apple cider vinegar to make your taste buds dance with delight.
The tartness of the apples combines perfectly with the sourness of the vinegar to create an unforgettable taste that you’ll want to try over and over again.
This savory chutney is also great for burgers, fries, hot dogs, chicken wings…pretty much anything that needs a little extra kick.
And I know you won’t be able to get enough of it.
Spicy Tomato Almond Chutney is like a thick tomato sauce with a little kick.
It’s got that tangy, briny flavor you love, with a little zingy bite that makes it spicy enough to make your eyes water (in a good way).
And with a little sweetness and acidity from the tomatoes and a little heat from the red chilies, you’ll feel like you’re eating something really fresh.
The garlic brings out the best in both flavors and makes it all come together in one harmonious bite.
And the almonds add a semi-bitter taste to keep things interesting, but not so much that it gets distracting.
Then, there’s tamarind for balance—it helps bring out all of the other ingredients’ flavors and keep them from getting too sweet or spicy.
But let’s not forget the cilantro, as it adds just enough herbaceousness to balance everything out.
Cashew Korma Sauce has the power to make any dish taste like an Indian restaurant meal.
Its aromatic spices—cumin seeds, ginger, coriander, cumin, garam masala, turmeric—make it taste hearty and savory.
Its tomato paste adds sweetness and depth of flavor.
And the cashews give it just enough rich nutty taste profile to make you feel like you’re eating something indulgent without being too heavy on the palate.
If you’re looking for a way to spice up your dinner routine or just want to try out something new during your lunch break, then this recipe is for you.
Get ready to become a tikka masala sauce believer.
I am confident that you will love this sauce because it tastes like the sauce you’d get at the best Indian restaurant you’ve ever been to, but better because you make it yourself.
It has a nice balance of sweet, spicy, and tangy.
It’s slightly spicy, so it’s great for people who like spice but not so much that it burns your mouth off.
And it’s also earthy and tomatoey—you’ll want to eat this sauce by the spoonful.
On top of that, it’s perfect as a dipping sauce for veggie sticks or as an addition to soups or stews.
But if you wish to use it as a marinade for chicken or fish before grilling (or cooking), you can do so, too.
20. Makhani Sauce
If you’ve ever had butter chicken, then you know it’s one of the most delicious and indulgent foods in existence.
It’s rich, creamy, smooth, and naturally bright red.
It uses a lot of aromatics, making it extra indulgent.
And since the recipe calls for tomato puree, ginger, garlic, cashew nuts, and lots of Indian spices, the taste is exactly the same as the original.
What’s Vindaloo Curry Sauce?
It’s an understatement, but it’s a sauce that brings the heat of a thousand suns in a way that makes you sweat.
Still, it’s something you can’t stop eating because it’s so good.
Well, Vindaloo Curry Sauce is intensely spicy but also loaded with savory, lightly sweet, and tangy flavors.
It has plenty of bright, acidic, and vinegar-tinged notes that make it really stand out from other Indian sauces and dips.
And yes, it’s fiery hot, but it won’t send you into a full-blown panic attack like some other hot sauces.
Curries aren’t the only dishes you can find in Indian food.
And while we love curry and can’t get enough of it, we still need to explore all the other incredible dishes that make up Indian cuisine.
So, if you’re interested in learning about the world of Indian cooking, these 21 sauces and dips are a nice start.
I hope you’ll try them all and let me know what you think.
- Coconut Chutney
- Beetroot Sauce
- Rajkot Chutney
- Raita (Indian Yogurt Sauce)
- Kasundi (Indian Mustard Sauce)
- Mint Cilantro Chutney (Indian Green Chutney)
- Pakora Sauce
- Kolhapuri Thecha (Indian Chili Sauce)
- Indian Tamarind Sauce
- Amla Chutney (Indian Gooseberry Chutney)
- Cashew Coconut Chutney
- Raw Mango Chutney
- Avocado Raita (Avocado Yogurt Dip)
- Cranberry Chutney
- Apple Chutney
- Spicy Tomato Almond Chutney
- Cashew Korma Sauce
- Tikka Masala Sauce
- Makhani Sauce
- Vindaloo Curry Sauce
- Pick one or more options from our list of Indian Sauces and Dips here!
- Start creating your new favorite sauce and dip.
- Share and comment! Did you make any changes to make it even better?