Diwali is incomplete without dips and here are 16 simple dip recipes that will add so much colour and deliciousness to your Diwali celebrations
Diwali is the season for lights, laughter, and of course, endless snacking! Between the sweets, chaats, and appetizers, there’s always room for something fun and flavorful — and that’s where these dip recipes come in. A good dip has the power to transform even the simplest snack into something party-worthy. Whether you’re serving tikkas, kebabs, chips, or samosas, a creamy, tangy, or spicy dip can take things from tasty to totally addictive in minutes.
This collection of party dip recipes is designed to make your festive hosting easy and stress-free. You’ll find everything from classic Indian chutneys to global-inspired favorites like hummus, and herbed yogurt blends. The focus here is on bold flavors, quick prep, and versatility — because during Diwali, no one wants to be stuck in the kitchen while everyone else is having fun!
The best part is that most of these dips recipes easy can be made ahead of time, stored in the fridge, and served straight from the bowl. That means less last-minute chaos and more time to actually enjoy your get-together. Plus, dips are endlessly customizable — adjust the spice, swap ingredients, or pair them with whatever snacks you’re planning to serve.
So whether you’re hosting a big Diwali dinner or a casual game night with friends, these dips will fit right in. They’re colorful, crowd-pleasing, and guaranteed to disappear faster than you can say “pass the chips!” Ready to elevate your festive snacking game? Grab your mixing bowls and get dipping — these easy, delicious recipes will add a whole new layer of flavor to your celebrations! ✨
4.70 from 20 votes
Egyptian Beetroot Dip
This quick and easy Egyptian beetroot dip is healthy and looks beautiful on the table, which makes it perfect to serve at holidays, parties and family get togethers. Nobody will be able to resist that vibrant color. Serve it with crackers for a crunchy, creamy combination.
A light, refreshing and super addictive garlicky yogurt party dip to go with chips, wings, cutlets, fries and other finger food. Low calorie and healthy too.
Tamarind Chutney is an Indian condiment or sauce that's sweet, sour, spicy and savoury. Its generally used as an accompaniment to various Indian chaats but also works really well as a dipping sauce or a marinade. A jar will last you over a year in the fridge!
This green coriander chutney recipe is the best chutney you will ever try! Its fresh, tart, sweet and spicy and goes so well with pakoras, kebabs, samosas, cutlets, fritters or even as a spread on sandwiches. This is a recipe that’s pretty different from most other recipes out there, and you’ll believe me when you taste it!
Basil Walnut Pesto (Super Easy, Vegan, Made in an Immersion Blender)
Basil Walnut Pesto is a super easy, homemade vegan pesto recipe that is perfect with pasta dishes, salads, on chicken and salmon as a sauce or even as a dip! The walnuts give it a creamy base which helps avoid the parmesan altogether, and are a great substitute to pine nuts.
Learn how to make smooth, creamy hummus easily at home in a blender. This lebanese and middle eastern dip is healthy and is perfect with pita, in a wrap or as part of a mezze platter.
Spicy Nacho Cheese Sauce is really easy to make at home. It just needs seven ingredients and ten minutes and in the end you’ll have a silky, smooth, cheesy sauce that you can jar and store for a couple of days or eat immediately.
Make Thai sweet chili sauce at home easily with this recipe. Just 9 ingredients and 20 minutes. Stores well for up to a month. Called nam chim kai, use this dipping sauce for appetizers, snacks, finger food or stir fries and barbecues.
This easy homemade tomato ketchup recipe has 7 real ingredients, isn't sugar-heavy and very kid friendly. As compared to store-bought ketchup which has a lot of sugar, stabilizers and preservatives, this recipe is healthy.
Learn how to make this simple indo-chinese schezwan sauce/condiment which goes really well with chicken lollipops, schezwan rice, noodles and manchurian. Makes 1.5 cups. Each serving size is estimated at 1 tbsp.
This Caramel Pumpkin Pie Cheesecake Dip is a breeze to make and the perfect fall holiday appetizer or dessert. We use whipped cream instead of Cool Whip for more volume and flavor.
This easy tropical mango mustard dipping sauce is ready in 5 minutes and gets made in the blender. Goes really well with chicken tenders, wings, crackers, fries and chips!
Mango Bell Pepper Rice Paper Rolls + Mango Cilantro Dipping Sauce
These mango bell pepper rice paper rolls are the perfect summer food – stuffed with lots of fresh veggies and served with an insanely delicious mango cilantro dipping sauce! Naturally gluten free, vegan and low carb!
Rich, creamy, delicious and absolutely chocolate-y, this homemade nutella can give the store-bought one a run for it's money. Made with just a handful of ingredients and really east to put together, you really need to try this one.
Dips are the secret to effortless entertaining, and these dip recipes prove just how easy and versatile they can be. Whether you prefer something spicy, tangy, or creamy, these party dip recipes are guaranteed to wow your guests and make snacking even more fun. So the next time you plan your festive spread, try one (or a few!) of these dips recipes easy — they’re the perfect way to add flavor, color, and a little extra celebration to your Diwali table. ✨
This homemade Schezwan sauce is fiery, garlicky, and totally addictive — perfect for tossing into noodles, rice, or using as a spicy dip! The best part? You can make a batch and keep it in the fridge for whenever those Indo-Chinese cravings hit.
I’ve always been that person asking for extra Schezwan Sauce with my momos so it just made sense for me to start making it at home! It’s cleaner, pocket-friendly, and I can now put this schezwan chutney on everything – dosas, fried rice, noodles. It also makes for a great dipping sauce.forliterally any snack from spring rolls to chakli, and is a must to have in the fridge for whenever those Indo-Chinese cravings hit!
My sister and I have the BEST childhood memories of ordering extra schezwan sauce at our fav Chinese restaurant just to take home and eat it with papad the next day. You guys have to trust me on this combination. It is the ultimate chatpata snack! And now I can have it all the time, and the best part? This Schezwan Sauce recipe is fresh and preservative-free, just how we like it.
Chillies: I used a combination of Byadgi Chillies (for heat) and Kashmiri Chillies (for colour and flavour). You can change the proportions a little if you want it to be more or less spicy.
The chillies are soaked in hot water to soften them and then blended with a little bit of that water into a coarse paste. We don’t want to break them down completely because we want texture as well. So keep the mixture coarse where you can still see bits of chillies
Shallots/Sambar Onions/Pearl Onions: Any of these smaller varieties of onions will work here. They have a milder flavour than red onions and soften beautifully
Garlic and Ginger: Lots of finely chopped garlic and ginger. I usually buy peeled garlic when I make this schezwan sauce/ schezwan chutney to make life easier
Ketchup: My favourite thing to add when I’m making Indo Chinese because it has the perfect balance of sweet, salty, acidic
Sugar: Might seem like a lot but you need this to balance out the heat from the chillies
Soy Sauce: Light soy sauce to add that hit of umami
Vinegar: To add acidity. Use synthetic or rice vinegar
Oil: There is 1/3 cup of oil in this recipe. I don’t recommend reducing it. The oil does two things – it helps cook the chillies till they are jammy and helps preserve this sauce so that it can last up to a month in the fridge
How to make Schezwan Sauce
This is a simple recipe that has a lot of hands off time while the sauce is simmering and reducing
Soak: Soak the chillies in hot water to soften them. I like to discard the stems before soaking
Blend: Blend to a coarse paste with a little water. The smoother the chilli paste, the less texture you’ll have in the sauce. And that texture makes a big difference
Saute: Saute the ginger, garlic and onions in oil till they soften but be careful not to brown the onions. As soon as they are translucent, you know they are ready.
Chillies: Add the coarsely blended chillies and all the other ingredients along with water and mix well
Simmer: Let the sauce come to a simmer and then cover and cook, stirring occasionally in between till the sauce reduces and takes on a jammy consistency. You should also see oil floating on top. That’s when you know the sauce is ready and the chillies have cooked down. This process can take anywhere between 25-40 minutes.
Cool and store: Let the sauce cool completely before you transfer it to an airtight container. This will last for up to 4 weeks in the fridge (if you don’t finish it before that 😂)
Frequently Asked Questions
What is Schezwan sauce?
Schezwan sauce is an Indo-Chinese spicy chutney made with red chillies, garlic, vinegar, and sugar. It’s used in fried rice, noodles, stir-fries, and famously, as a dip for momos at streetside stalls.
Is Schezwan sauce spicy?
Yes! It’s fiery, but the heat is balanced with tang from vinegar and a hint of sweetness. Using Kashmiri chillies makes it less sharp but still bold.
How long can I store homemade Schezwan sauce?
It stays fresh in the fridge for up to 1 week. For longer storage, freeze in small portions and thaw before use.
Can I use regular chillies instead of Kashmiri chillies?
Yes, but the color will be less vibrant and the sauce spicier. Adjust the chillies based on your spice preference.
Richa’s Top Tips
The proportion of chillies will determine heat levels in this sauce. You can play around with this proportion based on how spicy you’d like your schezwan chutney/sauce to be I wouldn’t recommend reducing the oil in this recipe as it helps preserve the sauce so that it can be stored for a month or so. We’ll also be using very small quantities of it for dipping or as a condiment so the total calories are not very high
Use a chopper or food processor to chop the shallots, ginger and garlic finely. Makes the task much faster!
Taste and adjust sugar, vinegar, and salt until balanced.
Make sure to cool the schezwan sauce before storing and refrigerating.
Store in the fridge in a clean, dry glass jar.
Serving Suggestions
If you still aren’t convinced about this low-effort high-rewards sauce, here are a few more reasons:
Slather on parathas, roll it up and enjoy a quick snack
Storage Suggestions
Storage: The sauce can be store in a clean, air tight container in the fridge for up to a month
Freezer Friendly: You can also portion the sauce and freeze it and it can last for up to 3 months. I sometimes like to portion it out into ice trays and freeze it. Once frozen, I remove the cubes, transfer them to a zip lock and freeze. Then I have perfect portions anytime I want to thaw them.
Ever since I discovered this Schezwan Sauce recipe, I make a large batch at least once a month and use it for as long as it lasts (which TBH, is not that long!). I have this with everything!! Once you try this, you’ll never go back to store-bought and I think that’s beautiful ❤️
If you liked this recipe, be sure to check my other saucy Indo-Chinese recipes like these Chilli ChickenNoodles and Corn Bhel!
Learn how to make this simple indo-chinese schezwan sauce/condiment which goes really well with chicken lollipops, schezwan rice, noodles and manchurian. Makes 1.5 cups. Each serving size is estimated at 1 tbsp.
Soak the chillies in hot water for half an hour. Add only the chillies to a blender along with 2-3 tbsp water and blend to a coarse paste
Heat oil in a pan and add garlic and ginger. Saute on a low flame till the raw aroma goes. Be careful not to brown or burn the ginger garlic.
Add the minced onions and let them cook on a low flame till they soften and turn translucent. Be careful not to let them brown.
Once the onions look like they are almost melting, add ground chilies, soy sauce, vinegar, ketchup, sugar, salt and 1/4 cup water. Mix well.
Bring this to a boil and simmer till the sauce thickens. Oil should have separated, and there should be some oil floating on top.
Switch off the flame and let it cool. Once the sauce has completely cooled down, transfer to an airtight container and store in the refrigerator for up to 15 days.
Video
Notes
Chillies: I used a combination of Byadgi Chillies (for heat) and Kashmiri Chillies (for colour and flavour). You can change the proportions a little if you want it to be more or less spicy.
Shallots/Sambar Onions/Pearl Onions: Any of these smaller varieties of onions will work here. They have a milder flavour than red onions and soften beautifully
Simmer: You should also see oil floating on top. That’s when you know the sauce is ready and the chillies have cooked down. This process can take anywhere between 25-40 minutes.
Cool and store: Let the sauce cool completely before you transfer it to an airtight container. This will last for up to 4 weeks in the fridge.
This Coconut chutney recipe is the best way to turn South Indian food into something unforgettable. It’s quick, it’s fresh, and it’s the easiest way to turn a regular breakfast into something worth slowing down for.
There’s something about fresh coconut chutney that just makes a South Indian plate feel complete. Maybe it’s the way the coconut tastes clean and sweet, or the little kick from green chilli, or how that hot mustard seed tempering hits the cool chutney and sends up the best smell in the kitchen.
This version takes all of five minutes, just a quick blend and a sizzling tempering. It’s not fussy, so you don’t have to wait for a special occasion, and it’s just as happy next to a masala dosa as it is spread on toast when you’ve run out of butter. Make it once, and you’ll start finding reasons to keep a jar in the fridge.
Grated coconut – Freshly grated for the best flavour, though frozen works too if thawed.
Green chilli – Brings a gentle heat that cuts through the creaminess.
Ginger – Adds a zesty freshness that lifts the chutney.
Curry leaves – Infuses a subtle earthy aroma even when blended in.
Coriander leaves – Bright, herby notes to balance the richness.
Roasted Bengal gram (chana dal) – Adds body and a nutty depth to the chutney.
Tamarind – A hint of tang to balance the creaminess.
Salt – To season and bring out all the flavours.
For the tempering:
Vegetable oil – Neutral in flavour, perfect for frying the spices.
Mustard seeds – The classic South Indian tempering starter.
Urad dal – Adds a nutty crunch.
Curry leaves – Fragrant and essential for that authentic flavour.
Richa’s Top Tips For Coconut Chutney
Control the heat – Adjust green chillies to your spice comfort level. A single chilli for mild, two or more for extra kick.
Tweak the texture – Grind for less time if you like it slightly coarse, or longer for a smooth, creamy finish.
Don’t skip the tempering – The sizzle of curry leaves and mustard seeds adds aroma and that signature South Indian touch.
Serve it fresh – Coconut chutney tastes best within a few hours of making. If storing, refrigerate and stir well before serving.
Avoid too much water – Add just enough to help grind smoothly; too much will make it watery and bland.
Grind with warm water: Using warm water to grind the chutney prevents the fat from separating.
Frequently Asked Questions
Can I use frozen coconut to make coconut chutney?
Yes! Just thaw it completely before blending so it grinds smoothly. You might need to add a splash of warm water to bring back its natural softness.
What is the correct consistency for coconut chutney?
It’s really up to you—some like it thick and scoopable, others prefer it a bit looser for dipping. Add water slowly while grinding so you can control the texture.
I don’t have roasted chana dal, what can I use instead?
You can try roasted peanuts, cashews, or even a small piece of bread for binding. Each will slightly change the flavour, but they work well in a pinch.
How long does coconut chutney last?
It’s best eaten fresh, but you can store it in the fridge for up to 2–3 days. Keep it in an airtight container and stir well before serving.
Storage Tips
Fridge: Store coconut chutney in an airtight container in the refrigerator for up to 2–3 days. Add warm water to adjust the consistency and stir well to bring it together before serving.
Freezer: For longer storage, freeze in small airtight containers or ice cube trays. Thaw in the fridge and stir before using.
Make ahead: Grind the chutney without water, store in the fridge, and thin out with water just before serving to keep it fresh-tasting.
Avoid metal containers: Coconut can react with metal, so use glass or food-grade plastic.
Serving Ideas
Coconut chutney has a way of making everything it touches a little brighter. You’ll find yourself reaching for it far beyond the usual idli-dosa mornings.
With hot dosas – Crisp, fresh-off-the-pandosastaste even better when you scoop them up with chilled chutney.
Next to idlis – Soft, fluffy idlis soak up all that creamy goodness beautifully.
With medu vadas – Dunk those golden, crispy vadas straight in for the best bite.
Spread on uttapam – Smear a little on top of your uttapam before folding for an extra layer of flavour.
Beside lemon rice – The cooling chutney is a lovely contrast to tangy, spiced lemon rice.
With pongal – Adds freshness to this warm, comforting dish.
Alongside upma – Makes a simple breakfast upma feel a little more special.
As a dip for snacks – Pair with pakoras, bhajiyas, or even crispy air-fried veggies.
Customisation Ideas
Make it nutty: Blend in a few roasted cashews or peanuts for a richer, creamier texture.
Skip the tempering: For a lighter, milder version, serve without tempering—still delicious and very fresh-tasting.
Boost the tang: Add more tamarind or a squeeze of lemon juice for a sharper, more refreshing chutney.
Herb it up: Throw in a handful of fresh mint or coriander leaves for a herbal twist.
Play with texture: Grind coarsely for a rustic, slightly chunky chutney or blend until silky smooth for a refined finish.
Go roasted: Lightly toast the coconut before blending for a warm, nutty flavour.
Coconut Chutney Variations
Onion Coconut Chutney – Sautéed onions blend in a subtle sweetness and earthy depth, making the chutney richer.
Tomato Coconut Chutney – Juicy ripe tomatoes add tang and freshness, giving the chutney a vibrant lift.
Tamarind Coconut Chutney – Extra tamarind enhances the chutney with a bold tartness that cuts through the creaminess.
Coriander Coconut Chutney – Fresh coriander leaves bring a garden-fresh aroma and a burst of herbal flavour.
Red Coconut Chutney – Dried red chillies create a smoky heat and a striking reddish colour for a spicier twist.
Did You Know?
Coconut chutney might be a South Indian breakfast staple today, but its roots go way beyond the morning table. In coastal regions, freshly grated coconut was historically used to cool down fiery curries and balance spiced rice dishes. The word “chutney” comes from the Hindi word chatni, meaning “to lick” or “to taste with relish”, exactly how you’ll feel about this one. And here’s a fun kitchen fact: adding roasted chana dal not only gives the chutney body but also helps keep it from spoiling too quickly in warm weather.
Coconut chutney is one of those quick, fresh, and instant recipes that makes everything on the plate taste better. A few basic ingredients, a quick blitz in the blender, and a sizzling tempering, and you’ve got something you’ll keep coming back to.
Tried it out? Tag me on Instagram @my_foodstory—I’d love to see how you’re serving it, whether it’s with fluffy idlis, crispy dosas, or something entirely your own.
Add all ingredients listed under chutney to a mixer and grind to a smooth paste. Transfer to a bowl.
1 cup grated coconut, 1-2 green chillies, ½ inch ginger, 10 curry leaves, 2 tablespoons coriander leaves, 2 teaspoons tamarind paste, ½ teaspoon salt, ¼ cup + 2 tablespoons warm water
Tempering
Heat a small pan or tadka pan with oil, add mustard seeds, cumin seeds, urad dal & when the dal turns golden, add curry leaves & take off the heat. Stir and pour over the chutney.
1 teaspoon oil, ½ teaspoon mustard seeds, ¼ teaspoon cumin seeds, ½ teaspoon urad dal, 15 curry leaves
Video
Notes
Fresh coconut is used for best results. If you are using frozen coconut, bring it to room temperature before grinding else the coconut fat will separate.
Warm water is added while grinding to get the smooth texture of the chutney.
After grinding the chutney, you may adjust the consistency as per your liking by adding more water.
Login
