In a typical Indian thali, condiments are the small blobs of flavour. You can choose from a variety of flavours in each bite of your thali, whether sweet, spicy, or sour. They add flavour and complement the overall cuisine with which they are served. Pickles, chutneys, pickled vegetables, chutney podi, and even raita are examples of condiments.

Our Indian cuisine is primarily reliant on the use of condiments, which not only add flavour to our meal but also have medicinal properties. Because of the spices utilised to manufacture these condiments, they are an important component of our Indian culinary experience.

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These condiments have a wide range of flavour profiles, textures, and colours, making it difficult to judge them only on their appearance. Needless to say, they're all bursting at the seams with flavour.
Chutneys:
Chutney is made out of a variety of ingredients, such as herbs and nuts, that are combined in a blender and blitzed until smooth — it has a thick liquid-like consistency.

Chutneys are frequently produced from fresh green leafy vegetables, veggies, and even fruits.
● The traditional Green Chutney is created with fresh coriander and mint leaves and is spiced with green chilies. This chutney goes well with parathas, Samosas, chaat, and even pakoras and bhajjias.
● Date Tamarind Chutney is a sweet, tangy chutney that is typically served with the green chutney with kachoris, dahi vada, and, of course, chaat. It goes without saying that no chaat is complete without one or both of these chutneys.

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● Lahsun ki chutney is a pungent and spicy chutney that is mostly preferred with Cheelas, Vada Pav, or just even a plain paratha.
● The green chutney is blended with thick yoghurt to make Pudina Dahi Chutney, which is more of a dip. This is typically served as a dip with Indian appetisers like Achari Paneer Tikka Recipe, Chicken Tikka Recipe, or Kalmi Kabab Recipe.
● Again, the chunky Sweet & Spicy Tomato Chutney pairs beautifully with cheelas and parathas, such as Masala Lachha Paratha Recipe or Whole Wheat Spinach Paratha Recipe.
● The Andhra Gongura Pachadi is a spicy, acidic chutney made with gongura leaves that goes well with hot steamed rice and melted ghee.
● Puli Inji Chutney is created with ginger and tamarind, and the mix of sour tamarind and earthy ginger root flavours leaves your mouth with a rush of flavour. This chutney pairs well with steaming rice, idli, and dosa.
● Chutney podis are dry chutneys in the shape of a coarse powder that are popular in India's south. The Milagai Podi is delicious with idlis and dosas, while the Paruppu Podi is best served with steaming rice and ghee.

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Pickles & Pickled Vegetables:
● Pickles are high in oils and spices, which are sometimes powdered and sometimes intact. They're produced with fruits or vegetables as the main ingredients and are known as Achaar, Ooruga, or pickle in India. It goes with everything, including parathas, Chole bhature, and a cold bowl of calming Dahi chawal or curd rice, whether it's part of a South Indian or North Indian meal. Achaars can be created with lemons, carrots, raw mangoes, garlic, chillies, any vegetable can be put into an achaar.
● Pickled veggies or kachumbers are condiments that give your meal a kick. Onions soaked in salt and lemon juice are the traditional kachumber. The kachumber salad is a combination of coarsely sliced onions, cucumbers, and carrots that goes well with any Indian cuisine.
● Then there's the Mor Milagai, a famous pickle from the south of India that's a crucial spice to have on hand when eating a South Indian meal. Mor Milagai is a tasty crisp chilli that has been marinated in yoghurt and dried in the sun. These sun-dried chilies are then cooked in oil and served with a bowl of curd rice.

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Raitas:
Raitas are flavorful side dishes that aren't as powerful as chutneys and pickles. They're calming, refreshing accompaniments to our meals. Smooth, rich yoghurt is mixed with chaat masala, roasted cumin powder, and salt, and served with crispy boondi, crunchy onions, or a medley of vegetables.