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List of Indian condiments

From Wikipedia, the free encyclopedia

Three Indianchutneys

The following is a list ofcondiments used inIndian cuisine.

Dried powders

Agaram masala

Chutneys

See also:List of chutneys

Agarlic chutney in South India prepared using red chili pepper

Chammanthi podi
Coriander chutney
Coconut chutney
Garlic chutney (made from fresh garlic, coconut and groundnut)
Hang curd hari mirch pudina chutney (typical north Indian)
Lime chutney (made from whole, unripe limes)
Mango chutney (keri) chutney (made from unripe, green mangoes)
Mint chutney
Onion chutney
Saunth chutney (made from driedginger andtamarind paste)
Tamarind chutney (Imli chutney)
Tomato chutney

Sauces

Raita (a cucumber curd side-dish)

See also

v t e Condiments
List of condiments List of common dips List of syrups
Sauces	Agre dulce Agrodolce Aioli Barbecue Bigarade Brown Buffalo Cheese Alfredo Caruso Cheddar Cheez Whiz Fondue Mornay Nacho cheese Chili Chimichurri Cocktail Colo-colo Crema Caruru Dabu-dabu Fish Fritessaus Fry Garum Gastrique Gravy Hot Latik Khrenovina Lechon Marie Rose Mayonnaise Kewpie Kielecki Miracle Whip Mignonette Mild Monkey gland Mujdei Mumbo Oyster Peanut Pearà Pesto Pistou Remoulade Salsa golf Salsa macha Salsa verde Satsivi Steak Tartar Tatbila Teriyaki Tiparos Tkemali Tomato Vincotto XO Zingara
Dips	Ajika Baba ghanoush Chile con queso Duck Duqqa Garlic chive flower sauce Guacamole Hogao Honey dill Hummus Muhammara Nam chim Nam phrik Nước chấm Skyronnes Sweet chili Toum Tzatziki Zhug
Pickles and preserves	Amba Atchara Cheong Chutney Green mango chutney Curtido Encurtido Fruit preserves Gari Horseradish Ljutenica Pepper jelly Piccalilli Pickled cucumber Pickled fruit Relish Chicago-style relish Sauerkraut Kimchi Sumbala Taba ng talangka Tomato jam Varenye Watermelon rind preserves
Spreads and pastes	Ajvar Anchovy paste Bagoong Biber salçası Beurre maître d'hôtel Chili paste Chrain Coconut jam Fish paste Gochujang Liver spread Kyopolou Maafe Malidzano Meat extract Bovril Murri Nut butter Palapa Pindjur Roe Caviar Sahawiq Tapai Wasabi Yeast extract Marmite Vegemite Zacuscă
Oils and liquids	Chili Halford Leicestershire Table Sauce Mustard Olive Patis Perilla Ponzu Salmoriglio Sesame Soy sauce Soup soy sauce Sweet soy sauce Toyomansi Syrup Worcestershire sauce Tonkatsu sauce
Spices and powders	Asín tibuok Chipotle Crushed red pepper Gomashio MSG Nutritional yeast Paprika Popcorn seasoning Salt and pepper Tekka Za'atar
Salads	Carolina style Coleslaw Kachumbari Kachumber Salsa Pico de gallo Salsa criolla
Dressings	Blue cheese French Ginger Green goddess Italian Louis Mayfair salad Ranch Russian Salad cream Tahini Thousand Island Vinaigrette Wafu
Ketchups	Banana Curry Fruit Mushroom Tomato
Mustards	Dijon Honey Karashi Kasundi Mostarda Spicy brown Creole Sweet Tecuci Tewkesbury Turun sinappi Yellow
Vinegars	Apple cider Balsamic Balsamic vinegar of Modena Black Kaong palm Malt Nipa palm
List articles	Accompaniments to french fries Brand name condiments Chutneys Fish pastes Fish sauces Indian condiments Indonesian condiments Japanese condiments Mayonnaises Mustard brands Hot sauces Pakistani condiments Philippine condiments Pickled foods
Accoutrements	Cruet-stand Sachet Salt and pepper shakers Soy sauce fish Squeeze bottle

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Cuisine of India

Regional cuisines

North India	North Indian cuisine Awadhi Braj Bhojpuri Punjabi Haryanvi Kumauni Mughlai Kashmiri Rajasthani Marwari (Jain) Uttar Pradeshi Pashtun
South India	South Indian cuisine Chettinadu Lakshadweep Karnataka Kerala Tamil Telugu Hyderabadi Udupi Mangalorean Mangalorean Catholic Saraswat
East India/North East India	Bihari Bhojpuri Maithil Magahi Angika Bengali Odia Jharkhandi Assamese Sikkimese Arunachali Meghalayan Tripuri Manipuri Naga Nepali
West India	West Indian cuisine Goan Gujarati Marathi Konkani Koli Agri Malvani Sindhi Parsi Pashtun
Other	Jain (Satvika) Anglo-Indian Fast food Indian Chinese Indian Indonesian Indian Singaporean Malaysian Indian Mauritian Thai Balinese

Ingredients / types of food

Preparation and cooking

Related cuisines

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