These are the best 3 poppadom dips and sauces that are served in Indian restaurants alongside crunchy poppadoms and starters. These 3 Indian condiments are Mango Chutney, Indian Mint Sauce and Indian Onion Chutney.
Prepare these easy Indian dipping sauces for poppadoms for your next curry night. Included in the post is a recipe for Mango Chutney.
Make your own homemade poppadoms from scratch.
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Poppadom Dips are popular throughout Western countries thanks to the Indian restaurants that serve these condiments and sauces.
This trio of Indian chutneys and dips are presented in Indian pickle trays alongside crispy deep-fried poppadoms and Indian appetizers. These include air fryer onion bhaji, onion bhajis, samosas (I love these air fryer frozen samosas) and other pakoras.
Poppadoms (poppadums, pappadums) are a thin cracker made with either lentils or rice flour and they are either toasted or deep-fried and served either before or during an Indian meal.
In Indian Restaurants, deep-fried poppadoms are served in baskets even before the starters arrive. A tray of three different chutneys and sauces always arrive alongside.
Let's see each of the Indian poppadom dips in turn:
Indian Mint Sauce
This is a yogurt poppadom dip made from fresh mint, green chillies and yogurt and is also known as yogurt mint sauce.
You will recognise it as the green yellow dipping sauce that tastes slightly sweet.
Indian mint dipping sauce is mild and cooling against spicy starters. It is possible to make a super quick version using mint sauce from a jar.
Yogurt sauce is different to cucumber raita which is most commonly prepared with grated cucumber.
Indian Onion Chutney
This Onion Chutney for poppadoms is also known as cold onion chutney or red onion chutney thanks to the spicy red sauce. It is a no cook recipe.
Sometimes, it is referred to as Indian Onion Dipping Sauce and is made from chopped onions mixed in a red sauce of ketchup and spices.
The Indian onion relish is served cold with poppadoms and alongside Indian curries.
Alternatively, some restaurants serve Indian Onion Salad which is made with finely chopped raw onion, lemon juice and basic Indian spices. It takes less than 5 minutes to prepare.
Mango Chutney
Mango Chutney is probably the most popular out of the three main poppadum dips and is surprisingly easy to prepare at home.
It has the perfect balance of fruity, sweet and tangy all in one making it ideal alongside curries, naans and of course as a starter dipping sauce for poppadoms!
You need a few Indian spices but they are all easily available these days in the World Food Aisles of most supermarkets but certainly in Indian grocery stores.
Ingredients:
Mangoes 2 cups - use ripe but firm mangoes, peeled and cut into medium sized chunks.
Oil 1 tablespoon - sunflower or vegetable oil.
Onion ¼ cup - roughly chopped or crush using a food processor.
Garlic 2 cloves - minced or use 1 teaspoon puree
Root ginger ½ inch - minced or use 1 teaspoon puree
Fresh 1 red chili crushed. Alternatively, use ½ teaspoon red chilli flakes or powder.
Kalonji 1 teaspoon aka onion seeds which are a MUST in chutney recipes. They add a unique restaurant/takeaway style flavour. If it's not available use black mustard seeds.
Sugar 1 cup - use regular white sugar.
Vinegar 1 cup - you can use any light coloured vinegar.
Spice powders
½ teaspoon turmeric powder, ½ teaspoon cardamom powder, ½ teaspoon cinnamon powder, 1 tablespoon cumin coriander powder and ½ teaspoon black pepper powder.
Add 1 teaspoon Garam masala instead of cardamom, cinnamon, cumin and coriander and black pepper powder.
Method
Short mango chutney recipe video is available in the recipe card below.
Heat oil in a heavy bottomed pan. Add kalonji and after a few seconds, add the onion, garlic, ginger and red chillies.
Sauté this for around a minute before adding the mangoes. Cook this for 1 minutes then add the vinegar and sugar.
Add in turmeric powder, cardamom powder, cumin coriander powder and black pepper powder.
Allow the chutney to cook down until it has reduced and is thickened and syrupy. It will take approx 30-35 minutes.
Wait until it has totally cooled before storing in a jar.
You can also serve mango chutney with cheese or spread in your sandwiches.
How to serve Indian Poppadom Dips
You can either serve the trio of poppadom dips or pick your favourite one!
Serve poppadom dips at room temperature with pappadums, onion bhajis and samosas.
Keep in separate bowls for your guests to help themselves.
Some popular Indian starters include Mogo chips (cassava), Paneer Tikka and Crispy Potato Bhajiya.
Other Indian Accompaniments
Date Tamarind Chutney (Imli chutney)
Lime Pickle
Samosa Sauces - Dipping Sauces
Amba Sauce - though not Indian, Middle Eastern amba sauce shares similarity with Indian mango pickle and would work wonderfully with poppadoms.
More Indian Restaurant Style Recipes
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📖 Recipe
Poppadom Dips
Ingredients
- ½ cup indian onion chutney
- ½ cup indian mint sauce
- ½ cup mango chutney
Serve with
- 8 poppadoms
Instructions
- Place ½ cup indian onion chutney, ½ cup indian mint sauce and ½ cup mango chutney in three different bowls.
- Serve with 8 poppadoms to your guests.
- Break the papad into small bite size pieces, dip and enjoy!
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Lori | The Kitchen Whisperer says
Such a collection of incredible dips. I’ve added the ingredients to my grocery list as I NEED these in my life! I can’t wait to try them!
Hayley says
Thank you! Hope you like them 🙂
Ramona says
These dips are a great way to add extra flavour to papdams. Can't wait to try all three of them!