List of Pakistani condiments
In today's world, List of Pakistani condiments is a topic that has captured the attention of millions of people around the world. Since its emergence, List of Pakistani condiments has generated debates, discussions, and has had a significant impact on various areas of society. Its relevance has transcended borders and has sparked growing interest in different sectors, from the academic and scientific field to the world of entertainment and popular culture. In this article, we will thoroughly explore the impact of List of Pakistani condiments and analyze its effects on people's daily lives. Likewise, we will examine its influence on different aspects of society and reflect on its evolution over time.
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
| Sauces |
|  |
|---|---|---|
| Dips | ||
| Pickles and preserves | ||
| Spreads and pastes | ||
| Oils and liquids | ||
| Spices and powders | ||
| Salads | ||
| Dressings | ||
| Ketchups | ||
| Mustards | ||
| Vinegars | ||
| List articles | ||
| Accoutrements | ||