By Ujjaine Roy
November 5, 2024
India is known for its rich diversity of spices, and chili condiments hold a cherished place at the table. While chutneys and pickles are familiar favorites, there are some regional chili-based condiments that deserve a spotlight of their own. Here are six underrated Indian chili condiments, each with a unique flavor and a story steeped in tradition. These fiery additions can take any meal from ordinary to extraordinary.
A popular Maharashtrian condiment, thecha is made from green chilies, garlic, and sometimes peanuts, pounded together for a coarse texture. This spicy, flavorful paste adds a punch to simple dishes like bhakri (flatbread) and rice. It’s often served fresh and can be incredibly hot, perfect for those who love a raw chili kick.
Rajasthan’s red chili pickle is bold and robust. Made by stuffing red chilies with mustard seeds, fenugreek, fennel, and a hint of asafoetida before soaking in mustard oil, this pickle is spicy with a hint of bitterness. It pairs excellently with parathas and khichdi and adds depth to simpler meals.
This Bengali green chili paste is simple yet packs a punch, consisting mainly of green chilies crushed with salt and a bit of mustard oil. Often served alongside rice and dal or fish curries, Kancha Lonka Bata adds a fresh, zesty spice that complements the flavors of Bengali cuisine.
Andhra cuisine is famous for its heat, and Ulli Karam—a spicy chili and onion-based condiment—is a testament to that. Made by blending red chilies, onions, and garlic, it’s often spread on dosa or served as a side for rice. The combination of onion and chili creates a spicy, savory flavor perfect for those who love bold heat.
Commonly known as "gunpowder," this dry chili condiment from Tamil Nadu is a blend of roasted red chilies, lentils, sesame seeds, and spices. Served with idli or dosa, it’s mixed with ghee or oil to create a flavorful dip. The nutty, spicy flavors of Milagai Podi make it a favorite among South Indian households.
While Mirchi Ka Salan is a well-known Hyderabadi curry, the green chili version is less common outside the region. Whole green chilies are cooked in a rich gravy made from peanuts, sesame seeds, and tamarind, resulting in a tangy, spicy dish often served with biryani. The condiment’s creamy texture and smoky flavor bring balance to the fiery chilies.