India’s diverse culinary landscape is accompanied by a wide range of condiments and chutneys that vary from state to state. Here’s a list of some common condiments and chutneys you’ll find in different Indian states:
- Delhi:
- Mint Chutney: A spicy and tangy chutney made from fresh mint leaves and green chilies.
- Maharashtra:
- Thecha: A fiery chutney made from green chilies and garlic.
- Tamatar Chutney: A tomato-based sweet and tangy chutney.
- Gujarat:
- Dhania Pudina Chutney: A fresh coriander and mint chutney.
- Gathiya Chutney: A tamarind-based chutney served with snacks like gathiya.
- West Bengal:
- Mustard Sauce: Spicy mustard-based sauce used in various Bengali dishes.
- Kasundi: A pungent fermented mustard sauce.
- Tamil Nadu:
- Coconut Chutney: A mild, creamy chutney made from coconut and green chilies.
- Tomato Thokku: A tangy and spicy tomato pickle.
- Rajasthan:
- Lehsun Chutney: A garlic chutney often served with Dal Baati Churma.
- Mango Pickle: Spicy and tangy pickle made from raw mangoes.
- Punjab:
- Tamarind Chutney: Sweet and tangy chutney made from tamarind and jaggery.
- Mint Raita: Yogurt-based dip with mint and spices.
- Kerala:
- Coconut Sambal: A coconut-based chutney with mustard seeds and curry leaves.
- Inji Curry: Ginger pickle with jaggery and tamarind.
- Andhra Pradesh:
- Pesarattu Chutney: Chutney served with green gram dosa.
- Gongura Chutney: Made from sour sorrel leaves.
- Uttar Pradesh:
- Aam Ki Launji: Sweet and tangy mango pickle.
- Kalaunji Chutney: Chutney made from onion seeds (nigella seeds).
- Kolkata, West Bengal:
- Kasundi: A mustard sauce with spices and green mango.
- Gondhoraj Lebu Kheer: A fragrant lime-based chutney.
- Karnataka:
- Coconut Chutney: Often served with dosa and idli.
- Gojju: A sweet, sour, and spicy tamarind-based condiment.
- Bihar:
- Bihari Sattu Chutney: Made from roasted gram flour and spices.
- Tomato Chutney: Tangy chutney with tomatoes and spices.
- Assam:
- Bhoot Jolokia Chutney: Made from the fiery ghost pepper.
- Tenga: A sour fish curry served as a side.
- Jammu and Kashmir:
- Muji Gaad: A radish-based pickle.
- Kahwa: A traditional Kashmiri saffron tea.
