List of Pakistani condiments
The following is a partial list of condiments used in Pakistani cuisine:
Achars
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.
- Carrot achar
- Cauliflower achar
- Garlic achar
- Gongura achar
- Green chilli achar
- Hyderabadi pickle
- Lemon achar
- Mango achar
Chutneys
Chutney is a family of condiments associated with South Asian cuisine made from a highly variable mixture of spices, vegetables, or fruit.
- Cilantro chutney (coriander leaves)
- Coconut chutney
- Garlic chutney (made from fresh garlic, coconut and groundnut)
- Lime chutney (made from whole, unripe limes)
- Mango (keri) chutney (made from unripe, green mangoes)
- Mentha chutney
- Onion chutney
- Tamarind chutney (Imli chutney)
- Tomato chutney
Sauces
- Raita (a cucumber yogurt dip)
See also
- List of condiments
- List of Pakistani spices
- v
- t
- e
- List of condiments
- List of common dips
- List of syrups
- Agre dulce
- Agrodolce
- Aioli
- Barbecue sauce
- Bigarade sauce
- Brown sauce
- Buffalo sauce
- Cheese sauce
- Chili sauce
- Chimichurri
- Cocktail sauce
- Colo-colo
- Crema
- Caruru
- Dabu-dabu
- Fish sauce
- Fritessaus
- Fry sauce
- Garum
- Gastrique
- Gravy
- Hot sauce
- Latik
- Kaymak
- Khrenovina
- Lechon sauce
- Marie Rose sauce
- Mayonnaise
- Kewpie
- Kielecki
- Miracle Whip
- Mignonette sauce
- Mild sauce
- Monkey gland sauce
- Mumbo sauce
- Oyster sauce
- Peanut sauce
- Pearà
- Pesto
- Pistou
- Remoulade
- Salsa roja
- Salsa golf
- Salsa verde
- Satsivi
- Steak sauce
- Tartar sauce
- Tatbila
- Teriyaki sauce
- Tiparos
- Tkemali
- Tomato sauce
- Vincotto
- XO sauce
- Zingara sauce
preserves
- Dijon mustard
- Honey mustard
- Karashi
- Kasundi
- Mostarda
- Spicy brown mustard
- Sweet mustard
- Tecuci mustard
- Tewkesbury mustard
- Turun sinappi
- Yellow mustard