Chutneys, Achaars and Sharbats of Pakistan

Given Pakistan's proximity to the equator, the summer months can be intensely hot in many regions. Here, cooling beverages play a vital role, offering relief from the heat, dehydration, and heat strokes.

Then, of course, there is the universally popular lassi: made from milk, yogurt and sugar to provide energy and sustenance throughout a hot summer day. 

A lighter, diluted version of lassi is the popular drink doodh soda, which is traditionally made by vigorously mixing equal parts of boiling milk with ice-cold water in a metal bucket and then the soda of choice is added to it.

Just like a cool drink is needed on a hot summer day, condiments are needed with every meal. These dips are locally known as 'chutneys', and are often made with herbs, fruits and spices.

For example, the popular tamarind chutney is a favorite with pakoras and chicken rolls (as shown here).

Pudina chutney, made with cilantro, mint and green chilies, is often served with savory snacks such as sandwiches and samosas.


Scroll down to see how it is made.

Greens, herbs and an aromatic blend of seeds are blended together.

Salt is added to taste, and then blended vigorously till a paste is formed.

The mixed chutney is poured into a jar before being served.

Moving on to the star of our culinary journey, let's dive into the delightful realm of raita – that beloved yogurt-based dip.  It emerges from the perfect marriage of yogurt, an array of spices, fragrant herbs, and a hint of salt.

Raita is a popular condiment that is popularly served with an assortment of snacks and meals, but especially with the famous biryani.

One of the most popular chutneys, however, is the aloo bukhara (plum) chutney, often served at festive occasions such as weddings to compliment savory rice dishes such as biryani and pulao.

Saving the best for last, because this condiment is so popular there’s an entire street named after it: the spicy, tangy achaar!

In English, "desi achaar" translates to "pickle." It's the craft of preserving fresh produce and meat, infusing vibrant flavors to every bite. 

In Pakistan, oil and vinegar are the top chosen preservation mediums in which the products are fermented along with an assortment of exotic spices and herbs. 

Infused with turmeric, fennel and mustard seeds, these spices and hers create a spicy aroma that has tempted many a mouth to try them. This very temptation can be experienced when one visits Achaar Gali - a narrow, congested pedestrian lane in the city of Karachi filled with shops selling pickled goods.

Achaars aren’t just a commercially available condiment, the art of pickling has long withstood the test of time in many Pakistani households. With the passion for pickling dwindling in today’s day and age, two young female entrepreneurs based in Karachi now use their grandmother’s pickling recipes to sell homemade pickles throughout the city and have amassed quite a popular fan base. Not only achaars, these young ladies also make and sell chutneys, especially seasonal favorites.

They sell their chutney's and achaar's in local markets under the name of PJ's Jars.