Condiments: Essential Flavors from Mysore and Beyond

When you think of Indian food, you might picture spicy curries or fragrant biryanis—but what really ties it all together are the condiments, small but powerful flavor boosters that transform simple meals into unforgettable experiences. Also known as accompaniments, these aren’t just extras—they’re the soul of the plate. In Mysore and across South India, a meal isn’t complete without a side of tangy chutney, spicy pickle, or cooling yogurt sauce. They cut through richness, wake up dull rice, and turn a plain dosa into something extraordinary.

Not all condiments are the same. chutney, a broad category of Indian condiments made from fresh ingredients like coconut, tamarind, or mint, often blended with spices and tempered with mustard seeds is different from salsa, a Mexican fresh mix of tomatoes, onions, and cilantro that shares surface similarities but has no cultural or flavor overlap with Indian chutneys. One is fermented, slow-cooked, or ground with a stone; the other is chopped and served raw. Mixing them up misses the point. Then there are the spice blends—like the base of a curry, built with curry spices, a core set of ingredients including turmeric, cumin, coriander, and curry leaves that form the backbone of most Indian dishes. These aren’t just seasonings; they’re the architecture of flavor.

You don’t need fancy tools to make them. A mortar and pestle, a pan, and fresh ingredients are all it takes. A squeeze of lemon in biryani? That’s a condiment move. A dollop of coconut chutney with idli? That’s tradition. Even British chutney, sweet and vinegary, finds its place on toast or cheese—proving that condiments cross borders but stay true to their purpose: to elevate, balance, and surprise.

What you’ll find below isn’t just a list of recipes. It’s a guide to understanding why these small jars and bowls matter. You’ll learn how to fix a soft dosa by adjusting your chutney pairing, why lemon isn’t optional in biryani, and how to tell real Indian chutney from something that just looks like it. These aren’t tips for experts—they’re fixes for anyone who’s ever wondered why their meal felt flat. The real magic? It’s not in the main dish. It’s in the side.