Chutneys
Sweet tamarind saunth for chaat, mango and tomato chutneys, and herb-based chutneys in jars, ready to spoon beside samosas, parathas and snacks.
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Think of the chaat stall: papdi, potatoes and curd, then a brown swirl of tamarind chutney and a green one of coriander. Bottled chutneys bring that finishing touch home without soaking tamarind or grinding herbs every evening.
Saunth, the sweet-sour tamarind and jaggery chutney flavoured with dry ginger, is the chaat essential. Sweet mango chutney, thick with sugar and spice, goes with parathas and theplas. Tomato chutneys range from tangy Bengali-style ones to garlicky South Indian thokku. Coriander and mint versions are sold too, though their colour and shelf life depend on how they are made.
Because chutneys are wetter than pickles, look carefully at the storage line. Many need the fridge once opened. Ingredients, an FSSAI licence number, the manufacturer and dates of packing and expiry should all appear on the bottle.