Top Dips to Serve with Poppadoms: 10 Flavorful Indian Sauces

An epicurean adventure to: India

Ever wanted to recreate that classic British Indian restaurant experience for a Friday curry night at home?

You know the scene — fragrant spices in the air, a simmering curry on the hob and crisp poppadoms served with an assortment of vibrant dipping sauces. Good news: you can make that experience happen in your own kitchen.

In this comprehensive dip roundup we bring the signature sauce tray from your favourite restaurant to your home. You’ll find recipes for several excellent dips to serve with poppadoms, plus simple methods for making poppadoms yourself. Each recipe is straightforward and suitable for home cooks of all levels.

To make your dinner prep stress-free, most of these sauces can be prepared ahead of time. That means you can jar or chill them the day before and spend the evening enjoying the food and company.

Various dips for poppadoms in snall bowls on a gold tray, surrounded by poppadoms.

Fast facts – India

Location	India sits in South Asia, sharing land borders with Pakistan, China, Nepal, Bhutan, Bangladesh and Myanmar.
Capital	New Delhi.
Language	India is linguistically diverse. Hindi and English are official at the national level, alongside many regional languages such as Bengali, Telugu, Marathi, Tamil, Urdu and Gujarati.
Population	Approximately 1.3 billion people.
Trivia	Chandro Tomar, known as “Shooter Dadi” from Shamli, began competitive shooting in her sixties and became one of the world’s oldest female sharpshooters, winning multiple national titles and continuing to inspire others.

First up: the true star of the starter plate — the poppadoms.

We’ll explore three practical ways to make homemade poppadoms so you can choose the technique that suits your kitchen and taste. We’ll also share our preferred method — simple, reliable and delicious — so you can achieve perfectly crisp poppadoms every time.

1. The Poppadoms

How to make Poppadoms

When you arrive at your favourite British Indian restaurant, the meal often begins with poppadoms and a selection of dipping sauces. That initial crunch and the contrasting flavours set the tone for the meal to come.

Making poppadoms at home is quicker and easier than many expect. Freshly cooked poppadoms far outshine prepackaged supermarket varieties — they’re crisp, light and much more satisfying.

See the recipe…

A pile of poppadoms on a plate against a grey background.

Next, the signature restaurant-style poppadom sauces. Each recipe below is designed to be simple, quick and full of flavour. Even the mango chutney, which takes a little longer, is beginner-friendly and ideal for making in batches.

Mango chutney keeps well when jarred, making it a convenient make-ahead option or a thoughtful homemade gift for guests.

2. Indian Mint Sauce

Indian Mint Sauce

This quick and easy mint sauce (mint chutney) combines fresh coriander, mint, spices, lemon juice and a creamy base of thick plain yogurt. It’s cool, bright and a cherished accompaniment at British Indian restaurants.

You can make a batch in around five minutes, and it’s best served chilled, so it’s ideal to prepare ahead.

See the recipe…

3. Indian Onion Chutney

Indian Onion Chutney for Poppadoms

That sharp, tangy onion chutney you often get with poppadoms is easy to recreate at home and can be ready in minutes.

Known variously as red onion chutney, cold onion chutney or onion relish, this version mixes diced raw onions with a piquant ketchup-based dressing for a vivid colour and lively kick.

See the recipe…