> Pickles and Chutneys

Gajar Ka Achaar - Carrot Pickle
Pickled crunchy carrots make a terrific accompaniment for just about any meal. I love to eat this Achaar (pickle) with plain rice and yogurt!

Nagi's Garlic Gunpowder
This Andhra (from Andhra Pradesh in South India) version of the famous Gunpowder Chutney was created by a family friend, Nagi. Enjoy!

South Indian Gunpowder Chutney
Serve South Indian Gunpowder Chutney with Idlis (steamed South Indian rice cakes) or Dosas (crispy savory South Indian rice pancakes) and Sambar or simply sprinkle it on plain boiled rice and tuck in!

Pyaaz Ki Chutney
This delicious chutney can be used as a dip or spread and tastes great with just about anything!

Spicy Peanut Chutney
This fiery chutney is great with Idlis (steamed South Indian rice cakes) and Dosas (crispy savory South Indian rice pancakes). You can have it dry or add some tamarind juice to make a delicious tangy-hot dip too!

Curd Chilly
It sounds fiery but isn't as fierce as the name suggests! Curd Chilly is a pickle of sorts from south India. You can eat it exactly as is or fry it in a little oil. Curd Chilly goes well with Curd Rice and plain boiled rice and Sambar (south Indian style lentils).

Sikkim Tomato Achaar (tomato pickle from Sikkim)
This fiery partner for Momos (wontons) is really easy to make. It also tastes great with plain boiled rice.

Coconut Chutney (South Indian)
This mild chutney is the perfect companion for idlis (south indian steamed rice cakes), dosas and uttapams(south Indian rice pancakes).

Shengdaana Lehsun Chutney (peanut garlic chutney)
From the state of Maharashtra, this dry chutney is often eaten over plain boiled rice with ghee drizzled over it. Some of its primary ingredients are coconut and peanuts which are found in abundance in this state.

Hell's Flame
This really hot chutney lives up to it's name! Anglo-Indian in origin, it was and still is, eaten with pulaos (pilafs) and meat curries and a salad. To still be able to enjoy it, you can reduce the amount of red chillies.

Aam Ka Achaar (mango pickle)
There are countless versions of mango pickle in India with each region having its own host of recipes. This one is from the Northern state of Uttar Pradesh and is often eaten with stuffed parathas(Indian bread) and yoghurt.

Fresh Prawn Pickle Recipe
The Goans from western India are experts at pickling different types of meat and fish. Here is a simple recipe for a delicious pickle made with fresh prawns. It tastes great with boiled rice.

Nimbu ka Achaar (lime pickle)
This is probably one of the two most popular of Indian pickles - mango and lime. It is surprisingly easy to make but takes patience and time!

Bharwaa Laal Mirchi ka Achaar (stuffed red chilli pickle)
This pickle sounds fiery but it is a classic case of more bark than bite! The best part is, it's easy to make.

Andhra Tomato Pickle
This pickle is so tasty it can be eaten with just plain boiled rice!

Tamarind Chutney
This tangy chutney can be used as a dip or stir-in sauce for numerous Indian snacks.

Mint-Coriander Chutney
This basic chutney is perfect for using as a dipping sauce with cutlets and samosas or to serve with main course dishes like biryani.