Thanksgiving menus in many Indian homes now reflect a blend of seasonal produce, personal tastes, and an interest in wider culinary traditions, and this mix has encouraged more hosts to explore plant-forward sauces and dips that offer depth without relying on conventional dairy or meat bases. These sauces work alongside roasted vegetables, simple grain dishes, or homemade breads, and they rely on everyday ingredients that are already part of most Indian kitchens. Many cooks now prefer equipment that can handle longer blending sessions without strain, and an Usha mixer grinder tends to support that need because it can process nuts, cooked vegetables, and aromatics into consistent pastes. The ideas in the following sections lean into gentle heat, careful seasoning, and modest techniques that avoid cumbersome preparation. Each sauce stands on its own and can be prepared in advance, which helps the overall meal feel relaxed and organised.
1. Slow-Cooked Pumpkin And Coconut Purée With Mild Spices
Pumpkin appears across Indian markets during the cooler months and works well in sauces because the flesh mellows into a soft base after a long simmer. A pumpkin and coconut purée suits a Thanksgiving spread because the flavours settle into a gentle foundation that works with roasted vegetables, couscous, or even simple flatbreads. The preparation starts with chunks of red or yellow pumpkin that cook slowly with garlic, onion, and a mild chilli powder. The cooked mixture blends with thick coconut milk, which gives the sauce a smooth texture that stays consistent as it cools. A small amount of nutmeg or allspice can be added for an autumnal layer, although the seasoning must remain light so that the natural sweetness of the pumpkin carries through the sauce. The purée keeps well in the refrigerator for a day, which helps planners who prepare large meals across several hours.
Image credit: Adobe Stock
2. Herb-Infused Yoghurt And Walnut Chutney For Savoury Sides
Greek-style plant yoghurt has become easier to find in many Indian cities and forms a strong base for a dip that pairs with roasted mushrooms, baked potatoes, or sourdough slices. The dip gains depth when chopped walnuts blend with the yoghurt because the nuts create a subtle grain that enriches the overall consistency. A handful of chopped coriander and dill adds brightness without making the flavour too sharp. A touch of grated garlic and a spoon of olive oil help the chutney settle into a unified form. This dip works well on tables where guests prefer lighter flavours during a heavy meal and also suits settings where the host aims for a sauce that can double as a spread for next-day leftovers. The walnuts contribute healthy fats and a mild bitterness that stays controlled when grounded by the yoghurt.
Image credit: Adobe Stock
3. Charred Tomato And Basil Relish With Garlic Oil
A charred tomato relish adds depth to a Thanksgiving table because the cooking process draws out a concentrated flavour that suits roasted vegetables and grains. Tomatoes are abundant across Indian markets and the charring technique requires only a hot pan. Once the tomatoes soften and darken on the edges, they can be crushed and combined with chopped basil, garlic oil, and a small amount of vinegar for acidity. The relish stays vivid without overwhelming other dishes and works well with everything from baked aubergine to warm rice casseroles. The acidity plays an important role in cutting through rich sauces, which can help balance a meal that leans towards heavier components. The relish also stores well and tends to taste even better after several hours as the flavours integrate.
Image credit: Adobe Stock
4. Cashew And Roasted Pepper Cream For Warmer Notes
Cashews are widely used in Indian festive cooking because they create a creamy texture when soaked and blended. In this sauce, roasted red peppers blend with softened cashews to form a smooth, aromatic cream that pairs with baked vegetables, grilled paneer alternatives, or holiday sandwiches. The peppers offer gentle smokiness and a modest sweetness that settles well with the nutty base. A touch of paprika and a small amount of vinegar give the sauce a rounded profile without creating sharp edges. Once blended, the cream holds its shape and can be drizzled or spooned depending on the dish. The sauce works especially well in Indian homes where family members enjoy flavours that feel warm without leaning into intense spice levels. The cashew base also provides enough body to make the sauce filling, which gives it a place in a larger festive spread.
Image credit: Adobe Stock
5. Cranberry And Jaggery Compote With Subtle Spice
A cranberry compote offers a thoughtful way to bring a seasonal element to a Thanksgiving table, and it works well in Indian homes because the preparation remains straightforward and the flavours adapt easily. Fresh cranberries appear in some speciality stores during the cooler months, although dried cranberries are also suitable once they soak in warm water for a short while. The berries simmer with jaggery until they soften into a thick and gently tart mixture. A small amount of grated ginger and a pinch of cinnamon introduce warmth without creating an overpowering flavour. A splash of orange juice or lime juice helps the compote settle into a lively profile that pairs well with roasted vegetables, baked casseroles, or simple breads. The mixture firms up as it cools, which makes it convenient for hosts who prepare their spreads in advance. The compote keeps well in the refrigerator for a day and usually tastes richer after the flavours rest for several hours.