Condiments & Chutneys

Fresh coconut ground with green chillies, ginger, and tempered with mustard seeds. Essential South Indian accompaniment. Very low GI.

Fresh mint and coriander ground with green chilli and lemon. Zero GI accompaniment that adds flavor to any meal.

Traditional Indian oil-based pickle (mango, lime, mixed). Virtually no glycemic impact due to tiny serving sizes and oil base.

South Indian style chutney of cooked tomatoes with red chilli, garlic and a mustard-seed tempering. Low GI with minimal carbs, ideal alongside idli or dosa.

Andhra style chutney of roasted peanuts ground with red chilli, tamarind and garlic. Rich in healthy fats and protein with a low glycemic impact.

Sweet and tangy Imli chutney made from tamarind pulp, jaggery and spices, used in chaats. Higher in sugars, giving it a medium glycemic impact.

Gunpowder or Milagai Podi, a dry spice powder of roasted lentils, red chilli and sesame, mixed with oil and eaten with idli or dosa. Low GI from lentils and fats.

Tangy Andhra chutney made from sorrel (gongura) leaves cooked with red chilli, garlic and a spicy tempering. Very low in carbs with a low glycemic impact.

Thin crisp wafer made from urad or other lentil flour, roasted over flame rather than fried. Small serving with modest carbs and a low to medium glycemic impact.