​5 underrated Indian condiments that deserve the spotlight​

Don’t let the name confuse you — this isn’t the Holi-time version. Bhang chutney is a nutty, tangy mix made from roasted hemp seeds, green chillies, lemon, and garlic. People in the hills love it for its cooling effect and how it helps with digestion. It goes perfectly with rice, dal, or even as a dip with papad. With its bold, earthy flavour, this chutney adds a punch and is great for the gut and easing acidity.

This dry garlic chutney has a bold, rustic flavour that hits you right away. It’s usually found tucked into a vada pav, made with dried coconut, red chillies, and plenty of garlic, but it’s way too good to stay there. The natural oils in garlic are great for heart health and help reduce inflammation. Try mixing it into hot rice with ghee or adding it to your thecha — it transforms everything.

Sticky, dark, and complex — inji puli is a ginger-tamarind jaggery reduction with an addictive sweet-sour heat. Traditionally served during feasts, it’s one of those side dishes that ends up stealing the show. Ginger supports digestion, jaggery adds minerals, and tamarind balances the flavours beautifully. It’s perfect with curd rice, dosa, or even on toast with some cheese if you’re feeling wild.

Bajra raabri isn’t just a drink — it’s an old-school comfort made with fermented pearl millet flour and lightly spiced buttermilk. Thick, tangy, and warming, it’s often sipped in winter or when someone’s feeling under the weather. But here’s what makes it special — pour it over hot khichdi or have it with a millet roti, and it turns into a creamy, cooling side that’s great for digestion and easy on the stomach.

Thecha is already a favourite in Maharashtra for its heat, but this radish version from Madhya Pradesh brings something new. It’s made by pounding fresh grated mooli with green chillies, garlic and mustard oil, creating a sharp, zingy mix that instantly lifts any plain meal. The raw radish adds a crisp bite, helps flush out toxins and supports liver health, making it both tasty and refreshing on the side.