The sauces or chutneys are an important part of Indian food. In this research, the antioxidant activity of various aqueous sauces (chutneys) made from a combination of phenolic ingredients was investigated. These ingredients included Dates, Jaggery, Tamarind, Mint and coriander leaves, green chilies, Garlic, Ginger, lemon juice, coconut kernel, curry leaves, roasted chick peas ( Chana ), roasted Ground nuts, onion, tomato,  white sesame seeds, red chilly powder, salt. The The total phenolic contents of all the sauces was determined by the Folin-Ciocalteu (FC) spectrophotometric method. The Antioxidant Capacity was evaluated using DPPH and DNA Damage Assay.The sauce made from Date, Jaggery, Tamarind, Mint, Coriander leaves, green chilies, Garlic, Ginger, lemon juice, and salt had a high TPC but did not show strong DNA protection despite its high antioxidant capacity in the DPPH assay. Sauces where coconut and groundnut were the main ingredients did not demonstrate notable antioxidant activity.The result showed that when the ingredients were combined, they exhibited both antagonistic and synergistic effects.