List of Pakistani condiments

From Wikipedia, the free encyclopedia
Jump to: navigation, search

The following is a partial list of condiments used in Pakistani cuisine:


Chutney is a family of condiments associated with South Asian cuisine made from a highly variable mixture of spices, vegetables, or fruit.

  • Coconut chutney
  • Onion chutney
  • Tomato chutney
  • Cilantro (coriander leaves) chutney
  • Mentha chutney
  • Tamarind chutney (Imli chutney)
  • Mango (keri) chutney (made from unripe, green mangos)
  • Lime chutney (made from whole, unripe limes)
  • Garlic chutney made from fresh garlic, coconut and groundnut


Achar are made from certain varieties of vegetables and fruits that are finely chopped and marinated in brine or edible oils along with various spices. Some varieties of fruits and vegetables are small enough to be used whole. Some regions also specialize in pickling meats and fish.

  • Mango achar
  • Lemon achar
  • Carrot achar
  • Cauliflower achar
  • Green chilli achar
  • Garlic achar
  • Gongura achar
  • Hyderabadi pickle



See also[edit]