List of Indian condiments

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This article is part of the series Indian cuisine

Preparation techniques and cooking items

Handi - Karahi - Tava - Uruli - Other utensils

Regional cuisines

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

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

East India Assamese - Bengali – Oriya

North-East India Sikkimese – Assamese – Tripuri – Naga

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

Other Indian Chinese – Nepali – History – Jain (Satvika) – Anglo-Indian – Sindhi – Chettinad – Udupi – Fast food

Ingredients and types of food

Main dishes Sweets and desserts Drinks Snacks Spices Condiments

See also:

Etiquette Indian chefs Cookbook: Cuisine of India

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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 (condiment) a cucumber yogurt dip

[edit] Others