7 Dips That Pair Perfectly with Poppadoms

An epicurean adventure to: India

Ever wanted to recreate the warm, familiar feeling of a British Indian restaurant for a cosy Friday curry night at home?

You know the scene—the heady aroma of spices, the gentle simmer of a rich curry, and a stack of crisp poppadoms served with several irresistible dipping sauces. You can bring that experience into your own kitchen with a little planning and a few simple recipes.

In this dip-focused roundup, we bring the spirit of the British Indian restaurant straight to your table. You’ll find everything you need to make a selection of classic dips for poppadoms, plus instructions for making your own crispy poppadoms at home.

Each recipe includes clear, step-by-step instructions and photos so you can prepare everything with confidence. Many of these sauces can be made the day before, freeing you to enjoy the main meal and the company rather than rushing in the kitchen.

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

Fast facts – India

Location	India is in South Asia and shares 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, and there are 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 later in life and became one of the world’s oldest female sharpshooters, winning multiple national titles.

First up, the true star of many curry nights: the poppadom.

We explore how to make homemade poppadoms with three different methods so you can find the one that suits your kitchen and taste. We’ll also share our preferred method—the quickest and most reliable way to get perfectly puffed, crisp poppadoms.

With the right technique, you won’t need to rely on pre-packaged supermarket versions. Freshly cooked poppadoms are crisp, light and much more satisfying.

1. The Poppadoms

How to make Poppadoms

At a British Indian restaurant, a plate of poppadoms and a selection of sauces usually starts the meal. They set the tone and whet the appetite for the dishes to come.

Making poppadoms at home is surprisingly straightforward and quick. Whether you choose to dry-fry, deep-fry or use a microwave, you’ll get crisp results if you follow a few simple steps.

See the recipe…

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

Next, the classic restaurant-style poppadom sauces. These are simple to make and bring vibrant contrast to rich curries.

All of the sauces below are quick to prepare. Mango chutney takes a little longer but can be jarred and stored, making it a fantastic make-ahead addition for future meals or gifts.

2. Indian Mint Sauce

Indian Mint Sauce

A quick and refreshing mint chutney that combines fresh mint and coriander with zesty lemon and thick plain yogurt.

This cooling dip takes around five minutes to make and is best served chilled, so it’s perfect to prepare ahead of time.

See the recipe…

3. Indian Onion Chutney

Indian Onion Chutney for Poppadoms

That tangy, sharp onion chutney you often find with poppadoms can be recreated in minutes. It goes by several names—red onion chutney, cold onion chutney or Indian onion relish—but the flavour is the same.

This version combines diced raw onions with a spiced ketchup-style dressing, resulting in a punchy, slightly sweet and spicy dip that livens up any starter.

See the recipe…

Indian onion chutney spread over poppadoms on a grey background.

4. Indian Mango Chutney

Indian Mango Chutney

This easy mango chutney balances sweet ripe mango with warm spices for a versatile condiment that pairs beautifully with curries and starters.

It’s the same style of chutney you’ll see on sauce trays in many British Indian restaurants and it keeps well when jarred, making it ideal for gifting or preparing in advance.

See the recipe…

Indian mango chutney in a jar and a bowl with some poppadoms on a plate.

Delicious curry recipes to serve for the main course

Chicken Handi curry (recipe)

Nepalese chicken curry (recipe)

Easy oven-baked chicken Pasanda curry (recipe)

Quick chicken Karahi (recipe)

Aromatic beef curry with coconut milk (recipe)

More Indian recipes to enjoy on the night

Firni (Phirni) – How to make it
Homemade Peshwari Naan
Easy Strawberry Lassi (with cream!)
Easy Mango Mousse

For food safety advice, including guidance on food allergies, consult official food safety resources.