The small things that make a meal
An Indian meal is rarely just one dish. Chutneys, pickles, raitas and salads add freshness, sourness and crunch, and they’re often what people remember.
South Indian chutney
- Coconut chutney: fresh coconut ground with roasted chana dal and green chilli, finished with a mustard seed and curry leaf tarka. Essential with dosa, idli and vada.
Chaat chutneys
The chutneys used in Mumbai street food are the same ones used in Pakistani chaat:
- Green chutney: mint, coriander and green chilli.
- Imli chutney: sweet and sour tamarind.
- Red garlic chutney: garlic and dried chilli, explained in vada pav and sev puri.
Raitas and pickles
Cooling yogurt sides and sharp pickles are shared across the subcontinent. See kheera raita, boondi raita, aam ka achar and nimbu ka achar.
Cooling drinks
In South India, a glass of masala chaas or a bowl of curd rice plays the same role as raita: cooling the palate after spicy food.