Each region in India has its way of adding extra flavour to food, making it satisfying and delicious. While tamarind sauce, mint chutney, and mango pickle are common and widely incorporated in meals, many others stay limited to local kitchens. These lesser-known sides may not come in fancy jars or get viral fame, but they carry generations of taste, health benefits, and smart cooking. Most of them are made with simple, seasonal ingredients and add a bold punch to everyday meals. Whether it’s a spoonful on the side of rice or a dip for a hot snack, these condiments make food better. Check out the five such underrated Indian favourites.
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Sukha Lasun Chutney From Maharashtra
This dry garlic chutney is bold, fiery, and packed with flavour. It’s made with dry coconut, red chillies, and lots of garlic, all roasted and ground together. While it’s most famous as the spicy layer inside a vada pav, it can be used in many other ways too. Garlic is known for boosting heart health and immunity, so this chutney also brings health benefits. It lasts long, doesn’t need refrigeration, and can turn any bland meal into a lip-smacking treat. People in Maharashtra often mix it into hot rice with ghee or sprinkle it over sabzi for extra flavour.
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Bhang Chutney From Uttarakhand
Bhang chutney is a traditional part of the Uttarakhand cuisine, especially in the Garhwal and Kumaon regions, and is gaining recognition beyond the state. It uses bhang seeds, not the kind used during Holi, but edible hemp seeds. To whip up this chutney, locals roast the seeds and grind them with green chillies, garlic, lemon juice, and salt. The result is a sharp, nutty, and tangy chutney that tastes great with regional favourites like gahat ke paranthe, aloo ke gutke, or dubuk. It also helps cool the body and supports digestion, which is why it's common in hill homes during warmer days.
Mooli Thecha From Rural Madhya Pradesh
Thecha is known for its fiery kick, but this version with radish, called mooli thecha, adds a refreshing twist. It’s prepared by pounding fresh grated radish with green chillies, garlic, and mustard oil using a mortar and pestle. This mix gives a sharp, crunchy side that brightens up plain food like dal-rice or paratha. Mooli( white radish ) helps cool the body and supports liver health, especially in the winter season when fresh radish is easily available. In rural Madhya Pradesh, it’s often eaten with millet roti. It may be simple, but once you taste it, you’ll understand why locals love it so much.
Inji Puli From Kerala
Inji puli is a dark, thick chutney made with ginger, tamarind, jaggery, and a mix of spices. This sweet, sour, and spicy chutney is from Kerala, where no feast feels complete without it. This popular and traditional pickle is usually made during festivals like Onam and served in traditional sadya meals. The ginger helps with digestion, jaggery contributes to the characteristic dark colour and rich, complex sweetness of Inji Puli, and tamarind gives it a sharp kick. It can be stored for weeks and used in small amounts with steamed rice, dosa, and idli.
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Bajra Rabri From Rajasthan And Gujarat
This isn’t the sweet rabri most people remember. Bajra rabri is a savoury drink made from fermented pearl millet flour and buttermilk. It’s slightly tangy, filling, and easy on the stomach. In many villages of Rajasthan and Gujarat, it’s sipped warm in winters or when someone feels unwell. But it’s more than just a drink; you can pour it over hot khichdi, mix it with leftover rotis, or serve it as a light curry. Bajra is rich in fibre and minerals, and fermentation makes it easy to digest. It’s a comforting, old-style dish that’s both nourishing and simple.