Small dishes, big difference
Spicy Pakistani food needs something cool, sharp or fresh on the side, and that’s what these recipes are for. They take ten minutes, cost very little and change how the whole meal tastes. A biryani without raita, or seekh kebabs without green chutney, feels unfinished to most Pakistanis.
What goes with what
| Main dish | Best side |
|---|---|
| Biryani and pulao | Kheera raita, podina raita, kachumber |
| Kebabs, tikka, BBQ | Green chutney, lehsan chutney, onion rings with lemon |
| Samosa, pakoray, chaat | Imli chutney and green chutney together |
| Daal chawal | Kachumber, a little mango or lemon achar |
| Parathas, khichdi | Aloo raita, boondi raita, tamatar chutney |
Raita basics
Start with thick, well-chilled yogurt and whisk it smooth before adding anything. Season with salt, a pinch of if you have it, and roasted ground cumin, which makes it taste like raita rather than plain yogurt. Squeeze grated cucumber before stirring it in, or the raita turns watery within the hour. Make raita no more than a couple of hours ahead and keep it cold.
Chutneys keep well
Green chutney stays bright for two or three days in a closed jar if you add the lemon juice straight away. Freeze extra in an ice-cube tray for quick single portions. Imli chutney keeps for weeks in the fridge, so it’s worth making a big batch before Ramadan. Cooked tamatar chutney keeps for three to four weeks.
Achar: a year in a jar
Achar is preserved rather than freshly made. Aam ka achar is made once a year from raw summer mangoes and kept under mustard oil; nimbu ka achar needs no oil at all, only salt, spices and a few weeks of patience. The rules are the same for both: dry jars, dry spoons, and pieces kept covered by oil or juice.