Indian Food Condiments: Sauce and Chutney Recipes (2024)

FAQs

What are the 3 sauces at Indian restaurants? ›

The three sauces at Indian restaurants most commonly served are a green sauce, brown sauce and a red sauce. In order these are, mint cilantro chutney, tamarind chutney and garlic chutney.

The three main condiment types in the Indian repertoire are chutneys, raitas, and achaar, or pickles.

Hari (Green) Chutney: A slightly grainy, spicy, Oscar-the-Grouch-green concoction typically flavored with cilantro and mint—usually eaten with chaat (Indian snacks) and other deep-fried snacks, like samosas, to add heat and freshness.

The five French mother sauces are béchamel, velouté, espagnole, hollandaise, and tomato. Developed in the 19th century by French chef Auguste Escoffier, mother sauces serve as a starting point for a variety of delicious sauces used to complement countless dishes, including veggies, fish, meat, casseroles, and pastas.

Chutney. Chutney is probably the most popular of the Indian sauces. There are many combinations of the spicy or sweet condiment. You can prepare it as smooth and creamy or thick and chunky.

Five basic types of sauces appear over and over again on menus and in cookbooks that feature the kind of vegetable-heavy, flavor-dense food that cooks and eaters favor today: yogurt sauce, pepper sauce, herb sauce, tahini sauce and pesto.

In Andhra Pradesh it is also called pacchadi. In Kerala it is also called chammanthi and in Telangana it is called tokku or also pacchadi.

How many types of chutneys are there in India? ›

Chutney Recipes | 42 Chutney Varieties.

Chutney is made from fruits, vegetables, and/or herbs with vinegar, sugar, and spices. It's used to provide balance to an array of dishes, or highlight a specific flavor profile. Broadly, the word chutney is now applied to anything preserved in sugar and vinegar, regardless of its texture, ingredients, or consistency.

A sauce made by adding flavoring to a basic mother sauce is a “sister” sauce.

1. Béchamel. You may know béchamel sauce as the white sauce that gives chicken pot pie its creamy texture, or as the binder for all that cheese in macaroni and cheese.

Béchamel, the classic white sauce, was named after its inventor, Louis XIV's steward Louis de Béchamel. The king of all sauces, it is often referred to as a cream sauce because of its appearance and is probably used most frequently in all types of dishes.

Are there 5 or 7 mother sauces? ›

The five French mother sauces are: Béchamel, Velouté, Espagnole, Hollandaise, and Tomato. Read on to learn how to make each one.

Sales of condiment and dressing categories in the U.S. from 2019-2021. In 2021, mayonnaise was the top condiment in the United States, with sales of approximately 164 million U.S. dollars.

The first condiment was salt. Salt has always been used both as a preservative and to enhance the flavor of food. Vinegar has also been used since ancient times. Its name is probably derived from the French words vin aiger meaning sour wine.

The most popular spice is garam masala, which is actually a spice blend. The actual recipe will vary by region and household, but it includes coriander, cumin, green cardamom, cloves, black pepper, cinnamon, bay leaf, fennel seeds and black cardamom.

10. Cinnamon. Cinnamon is the mother of all spices and is even ranked as a favourite of people. It comes in both powdered and stick form.

Inspired from the subcontinent, this sauce has a rich, powerful taste softened by a hint of maple syrup. Delicious with Asian dishes, soups, grilled chicken, stir-fries and rice or even just to spice up a little mayo or sauce. As intense as a journey through India!

Raita is a basic Indian yogurt-based condiment that's served as a palate-cleanser with spicy or heavy foods. It's super simple to make and has so many uses!

Spring Flavor Trends for 2022

Today, more U.S. consumers are demanding spices, like jalapeño and chipotle (smoked jalapeño), tajin, hot mustard, smoked paprika, gochujang, harissa, schug, and sambal, as well as chili crisp-oil (infused with crunchy pieces of peppers, scallions, garlic, and so on).

What are the daughter sauces? ›

A sauce made by adding flavoring to a basic mother sauce.

Green Chutney is the indian green sauce made with the star ingredients cilantro and mint, and spiced with green chili, ginger, garlic and spices. This green chutney is cool, spicy and tangy at the same time....so FLAVORFUL! In hindi, we call this Hari Chutney, where Hari means green. It is Dhaniya Pudhina Chutney.

or chut·nee

a sauce or relish of East Indian origin, often compounded of both sweet and sour ingredients, as fruits and herbs, with spices and other seasoning.

Coriander chutney—common in Indian cuisine. Dahi chutney—strained yogurt mixed into a chutney of mint and onions, popular in South India. Eromba—common in Manipuri cuisine. Garlic chutney—prepared using fresh garlic, dry or fresh coconut, groundnuts and green or red chili peppers, prepared in both wet and dried forms.

Sauces are also prepared from more or less similar ingredients and in same manner as chutney. Except the fruit pulp is sieved after cooking to remove the skin, seeds and stalks of vegetables; to give a smooth consistency to the final product. The consistency of sauce is comparatively thin than of fruit chutney.

chutney, relish that accompanies an Indian meal. Chutneys may be highly spiced or bland and may be prepared from fruits, vegetables, yogurt, peanuts, or herbs. Popular fruit-based chutneys include those made with coconut or mango, while cucumbers and tomatoes are popular in vegetable-based chutneys.

Chutney vs Relish

Both condiments are made with chopped vegetables, vinegar, and added spices. Typically, chutney has a softer consistency and contains a variety of fruit pieces. Relish usually contains one type of vegetable and no fruit.

Chutney or achar is an all-time favourite accompaniment in every Indian regional cuisine. It is present in almost every Indian meal and adds its own refreshing flavour to any food that it is paired with.

Chutney is a condiment (Also referred to as a sauce, which is handmade and crafted with various ingredients) used to add flavour to food. Unlike your traditional sauces, chutney is made of chopped fruits, vinegar and spices that are cooked into a chutney spread.

What are the green and red sauces at Indian restaurants? ›

I know it can be overwhelming when you did not grow up eating chutneys. Many times you don't even know what is in the chutney. All you identify with is the color of it - green, brown and red chutney. They have become the second name of these sauces!

In the 19th century, Marie-Antoine Carême anointed Béchamel, Velouté, Espagnole, and tomato sauce as the building blocks for all other sauces in his work L'Art de la Cuisine Française au Dix-Neuvième Siecle. Later on, Hollandaise got added to the family.

Chutney. Chutney is probably the most popular of the Indian sauces. There are many combinations of the spicy or sweet condiment. You can prepare it as smooth and creamy or thick and chunky.

Béchamel, the classic white sauce, was named after its inventor, Louis XIV's steward Louis de Béchamel. The king of all sauces, it is often referred to as a cream sauce because of its appearance and is probably used most frequently in all types of dishes.

Piccalilli is a form of Indian relish popular in England.

Condiments are sometimes added prior to serving, for example, in a sandwich made with ketchup, mustard or mayonnaise. Some condiments are used during cooking to add flavor or texture: barbecue sauce, compound butter, teriyaki sauce, soy sauce, Marmite and sour cream are examples.