Cilantro Dipping Sauce (Dhania Chutney)By Yashodhara G.Dhania chutney is green in color - spicy and sour in taste. Serve with samosas, pakoras, chops, chaat, and more. Keep airtight to maintain the bright green color. Refrigerate for a couple of weeks or freeze for several months. Coconut Dipping Sauce (Nariyal Chutney)By Yashodhara G.This quick and easy nariyal chutney is perfect for serving with South Indian dishes or as a dipping sauce. Prepare and refrigerate for a couple of hours prior to serving until the coconut flakes soften. Serve cold.Corn & Walnut DipBy Seema S.There is really no way to explain this corn walnut dip... Smoky, spicy, and fresh. Tamarind Dipping Sauce (Imli Chutney)By Yashodhara G.Imli chutney, also known as saunth, is sweet and sour in taste. Made with apple butter and tamarind paste, this dipping sauce can be made ahead to freeze or store in the refrigerator.