List of Indian condiments

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This article is part of the series Indian cuisine

Regional cuisines

North India Awadhi – Bihari – Bhojpuri – Kashmiri Punjabi – Sindhi - Rajasthani – Uttar Pradeshi Mughlai - more..

South India Andhra – Karnataka – Kerala – Tamil Hyderabadi – Udupi – more..

East India Bengali – Oriya

North-East India Assamese – Naga – Sikkimese – Tripuri

West India Goan – Gujarati – Marathi – Malvani & Konkani – Parsi - Mangalorean

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

Ingredients and types of food

Main dishes – Desserts – Bread Drinks – Snacks – Spices – Condiments

Preparation and cooking

Handi – Karahi – Tava – Uruli – Other

See also:

History – 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

[[Category:Indian condiments