This article offers quick recipes for Indian condiments that enhance various dishes. It includes a green chilli and mint chutney made by blending ingredients like mint, garlic, and yogurt for a spicy kick, best served alongside falafel or as a sandwich filling. Another recipe is an onion raita featuring yoghurt mixed with milk and finely diced onions, seasoned to perfection with pepper and salt, ideal for topping chicken burgers or drizzled over lamb. The article also mentions a tamarind drizzle sauce that complements samosas and pakoras but works well with roasted vegetables and meats too.
Written locally by qwen2.5:14b on 2026-09-17,
using this article's own text rather than the other coverage of the
same event (that is the story summary below).
Story summary
Few cultures know how to enhance meals better than India, where quick pickles and chutneys can elevate simple dishes. Sarina Kamini’s article in the Sydney Morning Herald highlights four such condiments that require minimal preparation time—ranging from two minutes up to 15 minutes. One example is a Green chilli and mint chutney inspired by Kashmir, which uses fresh ingredients like mint, green chillies (seeds included), garlic cloves, and sea salt in a food processor or blender. This versatile condiment can be used on steaks, inside falafel sandwiches, or with roasted vegetables for added flavor. The article emphasizes the importance of tasting as you go to adjust seasoning according to personal preference.
Written for “Pickles And Sauces Recipes” on 2026-09-18,
grounded in this article and the 0 other(s) covering the same event.
Few cultures know how to jazz up a meal better than India.
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cultures → know → India
From a quick green mango pickle to a blitz-and-go green chilli and mint chutney, consider this your hit list of the subcontinent’s quickest-to-make condiments.
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this → blitz → condiments
These are punchy tastes, ready in as little as two minutes and taking no longer than 15.
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These → take → 15
More descriptions than set recipes, you will need to taste as you season.
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you → set → recipes
From Italy’s basil pesto to the myriad variations of tabbouleh found in the Levant, it’s a rare culture that can’t boast a chop-and-go herby green, chutney-style condiment.
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that → find → condiment
Green chilli and coriander is the duo prized across India, but this version takes on a Kashmiri accent with the use of fresh mint.
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version → prize → mint
For this chutney, jam a bunch of freshly washed mint in a blitzer, with only the thickest part of the stalks removed.
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part → jam → stalks
For a medium spicy chutney, toss in 2 small green chillies, seeds included.
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seeds → toss → chillies
If you like it hotter, raise the number of green chillies from that base.
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it → like → base
Add 6 cloves of quality, pungent garlic, season with sea salt, and give it a little density with 2 or 3 tablespoons of a thick plain yoghurt − Greek is great, or labne would be interesting.
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labne → add → yoghurt
It will keep for a few days in the fridge.
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An easy onion raita
Raita is India’s catch-all word for any yoghurt-based condiment served up as a side.
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Raita → base → side
And the balance of salt is determined by whether the yoghurt is blended with a little water, a little milk or a little vinegar.
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yoghurt → determine → water
Raita blended with water can handle a little more salt.
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Blended with vinegar, it needs a little less.
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it → blend → less
This easy onion raita takes the Goldilocks yoghurt and milk route.
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In a bowl, whisk 1 cup of yoghurt with enough milk to break the yoghurt’s density, but not have it become too liquid.
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it → whisk → density
Stir, before seasoning with sea salt (a pink salt will taste too salty).
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salt → stir → salt
A tamarind drizzle sauce for when it’s got to be tangy
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Samosa and pakora demand tang, which is the origin of this recipe from my kitchen.
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which → demand → kitchen
But I’ve since learned it is fantastic massaged into roasting vegetables and meats – whole chook rubbed with rosemary, salt and pepper and tamarind sauce is a mood – or sparingly tossed through warm cous cous alongside fresh chopped parsley and very finely diced tomato.
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chook → learn → parsley
I start with a few tablespoons of peanut oil in a small pot and then add some tomato paste, enough to thicken the oil.
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Whisk it as it warms until it combines and then season with salt, a little sweet rice vinegar and sumac.
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Ground cumin will help it thicken a little, just a bit.
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But the real zing comes from tamarind concentrate, chilli powder (to taste) and then whatever soft or rich brown sugar you have in the pantry.
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For me, it’s jaggery powder.
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Keep tasting and seasoning to get the balance right, and that’s it.
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It might split a little as it cools, but a quick whisk will set that to rights.
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whisk → split → rights
Five-minute carrots with kick
This is one pickle that takes almost longer to sterilise the jar than it does to pull it together.
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While they’re drying under kitchen towel, heat a half cup of mustard oil in a frying pan and add 1 or 2 chopped red chillies alongside chopped garlic to taste, maybe 2 to 4 cloves.
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Add the cooled carrots when the spices are aromatic, and you’re done.
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You’ll need to wait for the pickles to cool before spooning into a jar and refrigerating.
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pickles → need → jar
Serving suggestions: These are amazing rolled up in a salad pita or chopped into any slow-cooked beef stew.
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These → roll → stew
The Aporia
