Beyond ketchup and mint chutney, there’s a whole subcontinent of bold, fiery, funky flavours waiting to be discovered. Which ones have you tried? Which one’s going on your bucket list?
Here’s a flavour-packed tour across India through its lesser-known but utterly delicious condiments, each one adding a punch of regional identity to the plate.
1. Thecha – Maharashtra
This spicy green (or red) chutney made from crushed green chillies, garlic, and peanuts is a fiery staple in Maharashtrian homes. Paired best with bhakri, thecha’s rustic punch is not for the faint-hearted.
2. Red Ant Chutney – Chhattisgarh, Jharkhand, Odisha
Called chaprah in tribal belts, this unique chutney uses red weaver ants and their eggs ground with chillies and garlic. Tangy, spicy, and protein-rich, it’s a treasured indigenous delicacy.
3. Kasundi – Bengal
A sharp and pungent mustard relish, kasundi is liquid gold in Bengali kitchens. It’s often eaten with fried snacks, fish, or even smeared inside a sandwich for a tangy kick.
4. Idli Podi – Tamil Nadu
This dry chutney powder - also called gunpowder - is a mix of roasted lentils, chillies, and spices. Mixed with ghee or sesame oil, it’s a fiery dip for idlis and dosas.
5. Chemmeen Achar – Kerala
This coastal gem is a spicy prawn pickle, slow-cooked with chilli, garlic, and vinegar. It’s lip-smackingly good with rice or just scooped out of the jar.
6. Pineapple Pachadi – Kerala
This sweet-spicy-tangy condiment made with ripe pineapple, coconut, and yoghurt is part of the traditional sadya feast. It’s a burst of tropical freshness on the plate.
7. Dalle Chilli Chutney – Sikkim
Made with round red dalle chillies, this chutney is fiery, fragrant, and not for the spice-shy. A dollop on the side of momos or thukpa adds instant heat.
India’s condiment culture is as diverse as its cuisine, spanning from forest-foraged ingredients to backyard produce, from fermented funk to spice-forward slaps of heat.
Which one are you scooping onto your plate next?