List of Indian condiments

From Wikipedia, the free encyclopedia

This article is part of the series Indian cuisine

Preparation techniques and cooking items

Utensils

Regional cuisines

North India Punjabi – Mughlai – Rajasthani – Kashmiri – Pahadi - Bhojpuri – Benarasi – Bihari

South India Kerala – Tamil – Andhra – Karnataka - Konkani - Mangalorean

East India Bengali – Oriya

North-East India Assamese – Tripuri – Naga

West India Goan – Gujarati – Maharashtrian/Marathi – Malvani – Parsi

Other Overseas – Historical – Jain (Satvika) – Anglo-Indian – Sindhi - Chettinad – Fast food

Ingredients and types of food

Main dishes – Sweets and desserts – Drinks – Snacks – Spices – Condiments

See also:

Indian chefs Cookbook: Cuisine of India

edit this box

Following is a list of condiments used in Indian cuisine.

Contents 1 Chutneys 2 Achars 3 Sauces 4 Others

[edit] Chutneys

• coconut chutney
• onion chutney
• tomato chutney
• cilantro (coriander leaves) chutney
• mint chutney
• tamarind chutney (Imli chutney)
• mango (keri) chutney (made from unripe, green mangos)
• lime chutney (made from whole, unripe limes)
• garlic chutney chutney made from fresh garlic, coconut and groundnut

[edit] Achars

• mango achar
• lemon achar
• carrot achar
• cauliflower achar
• green chilli achar
• garlic achar
• gongura achar

[edit] Sauces

• raita a cucumber yogurt dip

[edit] Others