Within the Indian food lexicon, expect to navigate through a seriously good selection of sauces and sides. Here's a few to pop on your table and mix 'n' match with.
Chutney
A southern Indian staple, this is eaten as a condiment to most meals.
Source: Chris Chen
This is often eaten as an accompaniment to idli or in Tamil Nadu.
Source: Chris Chen
Fresh mint and green chillies are the keys to this easy chutney.
A rich, fragrant and tangy chutney that simmer plums, onion and currants in a spice mix and red wine vinegar.
Source: Brett Stevens
A lovely, versatile chutney that is tangy and herby rather than sweet. It is the cornerstone of all North Indian snacks and is a great accompaniment to samosas, bhajis, pakoras and kebabs and most other things.
Source: Anjum’s Australian Spice Stories
This chutney is a great one to have in your Indian repertoire and with this in the fridge you can add instant flavour to all your curries and loads of other dishes, too.
Source: Anjum’s Australian Spice Stories
Kobbari pachadi spiced coconut chutney is a South Indian chutney-side-dish and condiment made with shredded coconut with other ingredients such as tamarind and green chillies.
Pickle
Combining the tartness of the lime with the heat from the spices, lime pickle makes the perfect accompaniment to your curry.
Source: Not Just Jam
No Gujarati meal is complete without a pickle. This recipe, designed for the fast-paced world, takes just over an hour to prepare. In India, mango pickle is made in summer while mangoes are still green and then stored for the entire year.
Source: Alan Benson
In a bowl add cucumber, carrot, green caps, radish, red onion, tomato, fresh green chilli, fresh coriander, salt, black pepper, red chilli powder and juice for 1 full lemon. Mix well and serve with a green chutney.
Raita
12. Carrot
With only four ingredients, carrot, cumin, yoghurt and chilli, this raita is ready in 15 and is great for making and serving immediately.
Carrot raita
13. Minted
Bring a little bit of Bollywood into your kitchen with these exotic vegetarian morsels. Bhajis are the Indian version of vegetable fritters, and dipped in a minted raita, bhajis make a sensational comfort food.
Source: Steve Brown
14. Cucumber
Any excuse to make and this recipe has you combining Greek-style yoghurt with cucumber, onion and tomato, for a simple raita.
15. Spinach and dill
It's silky and delicious and it really goes well with any North Indian meal but is just as delicious served with some naan and grilled vegetables.
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Source: Anjum’s Australian Spice Stories
