Popular Indian Condiments

Indian food, as an overall class, is unbelievably different (it's a major country, all things considered), but consistently delightful. What's more, Indian cuisines frequently incorporate an abundance of condiments, sauces, pickles, and plunges. Look at this as an introduction to probably the best Indian sauce, chutney, dip, and, topping recipes.

In the end, we understood that they are, in Indian food, where condiments are a definitive customization tool: With each nibble, you can welcome more pleasantness, more intensity, or more harshness to the party, making each chomp of that lamb stew before you into something else entirely.

The three primary condiments sorts in the Indian collection are chutneys, raitas, and, achaar (pickles).



Chutneys are generally made with vegetables, spices, or foods grown from the ground a relish that can be prepared or zesty and sour. They will quite often be made new and the ingredients are protected with an acid (either citrus or vinegar). Chutneys are eaten as dips or sauces with Indian snacks. Two most popular chutneys are Mango chutney and Mint chutney.

  1. Mango chutney -Mango chutney is most likely the most popular chutney. As well as utilizing it to go with Indian dishes, attempt it with roasted meat like pork tenderloin or chicken, or spread some on a curried fish sandwich. This Mango Chutney recipe incorporates nigella seeds for additional flavor and texture.
  2. Mint chutney -This is the most well-known of the Indian chutneys and can be made in various ways. This recipe is a home-style arrangement and it's delectable. It's likewise truly simple to make simply by blitzing a modest bunch of ingredients together.



Raitas are yogurt-based sides or dips that are utilized for cooling the palette as well as helping to digest. Having some type of raita with each supper in South India is typical. All things considered, no biryani is finished without a side of raita! Raita can be presented with an entire scope of different fixings to deliver especially intriguing varieties. Probably the most widely recognized are Cucumber Raita and Boondi Raita.

  1. Cucumber Raita - India's response to Tzatziki, the cucumber gives the yogurt additional cooling properties. This is an exquisite side, particularly on the off chance that you're not into hot curries. Mint is additionally in some cases added while the cucumber can be either finely diced or grated.
  2. Boondi Raita - This is extremely well known and is more about the texture than anything. Boondi are little wads of broiled gram flour that are soaked in milk and then added to the yogurt. The boondi balls can be purchased in Indian supermarkets. Generally, a little cumin and stew powder is likewise added, which gives an incredible flavor.

Achaar (Pickles)


Achaar (Pickles) are natural products or vegetables preserved by simmering them in oil, however once in a while with vinegar or citrus juice all things considered.

With regards to Indian pickles, intrigue goes from gentle to hot, with the odd sweet or harsh champion; turmeric, fenugreek, and asafetida are common flavors.

A significant pickle differentiator is the kind of oil utilized, which is generally a hint to the pickle's starting point: mustard oil in Northern India, and sesame oil in the south.

Green mango (aam ka achaar) and lime (nimbu ka achaar) are the two most common and popular Indian pickles.

  1. Green Mango (Aam ka Achaar) - This is made with unripe, little green mangoes that are saved in oil and flavors. Different vegetables, for example, carrots and chilies can likewise be utilized as well.
  2. Lime (Nimbu ka Achaar) - A tangy and hot pickle that can be made by preserving the limes in oil or in their own juices. The rind softens and absorbs the flavors making it loaded with flavor and a textural treat.

With these hot, vivid, sour, and/or cooling options in front of you, you’re ready to set out on your own, highly personal food adventure.

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