Chermoula is a North African marinade consisting of lemon juice, olive oil, coriander, parsley, garlic, cumin, paprika, chili peppers, and salt. The final result is a rough-textured paste that is traditionally used with fish or seafood dishes. Although it is mostly used to give flavor to fish, chermoula might also be used on meat and vegetables, as a dipping sauce, or as a dressing for salads.

Chermoula

Beetroot chutney is a traditional chutney made with chopped or grated beetroot as the main ingredient. Other ingredients usually include green or red chili peppers, cumin, curry leaves, coriander leaves, garlic, chana dal or bengal gram, urad dal, oil, salt, and lemon juice. There are many beetroot chutney variations made with different additional ingredients such as ginger, peanuts, or tamarind paste. The ingredients are fried until soft, then blended until slightly smooth or coarse, and the chutney is usually served as a spread or a dip, but it's also used as an accompaniment to rice, dosa, or paratha. It is believed that the best beetroot chutneys have flavors that are slightly spicy, sweet, and tangy.

Chukandar ki chutney

Whether Indians are enjoying tandoori chicken or aloo paratha, no meal is complete without the flavorful chutneys - India's national condiments. These fresh homemade relishes consist of pickled or stewed fruit and vegetables that are cut into small chunks, then delicately seasoned with a variety of spices such as cumin, cardamom, tamarind, ginger, and turmeric. They are typically served in small, round bowls and consumed along with the main dish. Chutney's role is to cool the palate and bring even more flavors and colors to the table. Most families take great pride in their homemade chutneys, their houses decorated with rows upon rows of jars that were left to mature in the sun on windowsills. It is common to serve more than one chutney, so a hostess is often judged by the number and variety of chutneys she serves to her guests. Mint chutney is the most popular variety, traditionally eaten with samosas and consisting of fresh mint leaves, onions, garlic, and lemon juice. Coconut chutney, another favorite, consists of grated coconut, ginger, kari leaves, chiles, and garlic. Other types of chutney can be made with green mangoes, tomatoes, sour cherries, coriander, peanut, and apples, all of them with vivid colors, sweet, spicy, and sour at the same time. Chutney got its name from an Anglicized version of the Sanskrit word chatni, which literally translates to licking good, and it is obvious to anyone who tried it that it lives up to its name.

Chutney

Malaysia

Cincalok is a Malaysian condiment consisting of shrimps or krill that have been fermented with salt and cooked rice. The shrimps are typically small in size and left whole, and the condiment is characterized by its pungent smell and a combination of salty and sour flavors. Although it is usually enjoyed as a dipping sauce, served on the side and preferably complemented by a squeeze of lime juice, shallots, and sliced chilies, it can also be used as a cooking ingredient. Cincalok originates from Malaysian Melaka (Malacca), but nowadays it is enjoyed throughout Malaysia as well as other parts of Southeast Asia.

Cincalok

Cranberry chutney is a traditional chutney made with fresh cranberries as main ingredients. Other ingredients usually include green chili peppers, cumin, garlic, ginger, coriander, jaggery, oil, and salt. There are many cranberry chutney variations made with different additional ingredients such as grated coconut or black gram (urad dal). The ingredients are cooked until soft, then blended, and the chutney is usually served as a spread or a dip, but it's also used with most Indian snacks such as idli, dosa, vada, pakora, or samosa. It is believed that the best cranberry chutney has flavors that are sweet, slightly spicy, and tangy.

Cranberry chutney

Coriander chutney is a traditional chutney made with chopped fresh coriander leaves as the main ingredient. Other ingredients usually include ginger, green chili peppers, lemon juice, cumin powder, water, and salt. There are many coriander chutney variations made with different additional ingredients such as yogurt, sugar, and mango powder. The ingredients are blended until smooth or chunky, and the chutney is then usually served as a spread or a dip, but it's also used as an ingredient or condiment to prepare Indian chaat dishes such as bhel puri or sev puri. It is believed that the best coriander chutney has flavors that are spicy and tangy.

Dhaniya ki chutney

Eddoes choka is a Trini dip made with garlic, onions, scotch bonnet peppers, salt, oil, and eddoe &ndash; a type of tuber similar to potatoes. The eddoes are cleaned, boiled, mashed, then combined with other ingredients until smooth. When served, eddoes choka is usually accompanied by a traditional flatbread called sada roti, which is used for dipping.

Eddoes choka

Australia

Fina'denne' is a flavorful spicy sauce from Guam, usually used as a condiment that is either spooned over meat, rice, and fish dishes or used as a dip, when it is served in a separate bowl. Soy sauce is typically the main ingredient, along with white vinegar, lemon juice, hot peppers, and onions. The unusual name of this delicious condiment is actually a Chamorro word for hot chili pepper.

Fina'denne'

United States

Originating from Salt Lake City, Utah, fry sauce consists of a simple combination of equal parts ketchup and mayonnaise or one part ketchup and two parts mayonnaise. The sauce has a thick, smooth consistency and is characterized by its pink color. Originally, it was invented in the 1950s by Don Carlos Edwards, a chef who first served it in his restaurant called Don Carlos' Barbecue in Salt Lake City. Today, fry sauce is typically used as a dip for french fries or as a condiment for burgers, and some people add extra ingredients to the sauce such as garlic and various spices.

Fry Sauce

Green goddess is an American dressing or a dip made with a combination of anchovy paste or fillets, mayonnaise, sour cream, garlic, parsley, chives, tarragon, and lemon juice. The ingredients are simply blended together until smooth. It is recommended to garnish the concoction with black pepper, if desired. Green goddess dressing is typically served as a salad dressing or as a dip for crudit&eacute;s. It can also be drizzled over seafood and grilled chicken or stirred into pasta or rice. It is believed that the dressing originates from the Palace Hotel in San Francisco, where it was made in 1923 by the hotel&rsquo;s executive chef named Philip Roemer, who prepared it as a tribute to actor George Arliss and his play The Green Goddess.

Green Goddess Dressing

China

Guaiwei is a unique Sichuan blend of spices that is commonly used in the preparation of sauces or as a seasoning for various seafood and meat dishes. Its name is literally translated to strange or exotic taste and is extremely prized in Sichuan cuisine, although it is rare to find it outside of the region. Essentially, it is a combination of mala seasoning and yuxiang sauce, with added sugar, sesame seeds or oil, rice vinegar, soy sauce, and Sichuan peppercorns, resulting in a complex layering of piquant, salty, sweet, and sour flavors. The sauce is commonly used in the preparation of chicken dishes and stir-fries, dressing salads, or as a dip for wontons and pot stickers.

Guaiwei

The basic version of this traditional Polish spread consists of fresh cottage cheese, yogurt, milk, and chives, while some varieties occasionally incorporate radish, onions, or hard-boiled eggs. The seasonings and the texture of gzik are easily adjusted to taste and preference, and even though it can be used as a dip or a sandwich spread, it is traditionally served alongside boiled potatoes.

Gzik

Green chutney or hari chutney is a traditional chutney made with green herbs and vegetables as main ingredients. Apart from coriander leaves, mint leaves, and green chili peppers, the chutney usually contains ginger, garlic, gram dal, cumin, chaat masala, sugar, salt, asafoetida, lemon juice, and water. There are many green chutney variations made with different additional ingredients. The ingredients are blended until smooth, and the chutney is then usually served as a spread or a dip, but it's also used with snacks, chaats, and sandwiches. It is believed that the best green chutney is one of the healthiest Indian chutneys.

Hari chutney

Canada

Honey dill sauce consists of honey, mayonnaise, and dried dill &ndash; an ingredient that is unique to Manitoba. It was created by accident, when the owner of a Winnipeg restaurant mistakenly invented it by trying to copy the sauce from another restaurant. The sauce was a great success and remained a Winnipeg staple. It is typically used as a dipping sauce for chicken fingers and sweet potato fries, although some people use it with salmon, roasted carrots, and even with spaghetti.

Honey dill

Tamarind chutney or imli chutney is a traditional chutney made with tamarind as the main ingredient. Other ingredients usually include jaggery, coriander, cumin, red chili peppers, ginger, salt, and water. There are many tamarind chutney variations made with different additional ingredients such as dates (khajoor) or garam masala spices. The ingredients are cooked until soft, then blended until smooth, and the chutney is usually served as a spread or a dip, but it's also used with most Indian chaats and snacks such as idli, dosa, vada, pakora, or samosa. It is believed that the best tamarind chutney has flavors that are sweet and tangy.

Imli ki chutney

India

Injipuli is a traditional chutney originating from Kerala. It&rsquo;s made with a combination of tamarind balls soaked in water, mustard seeds, ginger, powdered jaggery, oil, fenugreek powder (methi), green and red chili peppers, curry leaves, and chili powder. The mustard seeds are tempered and mixed with ginger, chili peppers, and curry leaves, then fried. The chili powder and tamarind pulp are added to the pan and boiled until thick. The jaggery is stirred in, and the chutney is then mixed well and left to cool. In Kerala, injipuli chutney is traditionally served at feasts and celebrations.

Injipuli

Ispanakhis pkhali is a traditional dip. It is prepared with a combination of spinach, walnuts, garlic, scallions, cilantro, fenugreek, and red wine vinegar. The ingredients are combined into a homogeneous mixture that's refrigerated before serving. The mixture can then be served on a platter or shaped into smaller, individual balls. It is recommended to garnish this specialty with pomegranate seeds or whole nuts and serve them with mchadi or khachapuri.

Ispanakhis pkhali

Laos

A favorite of both Lao natives and visitors alike, jaew bong is a spicy variety of a traditional dipping sauce (jaew) that accompanies most Lao dishes. This particular variety is the signature relish of the former royal capital of the Kingdom of Laos (pre-1975) - Luang Prabang. The city itself is also referred to as the culinary capital of the country, as the best native chefs were hired to cook for the king. Jaew bong has an intensely sweet, aromatic, and spicy flavor profile that can be adjusted for heat, depending on the recipe and personal preference. The traditional ingredients are dried red chili peppers, garlic, shallots, galangal, coriander leaves, and dried water-buffalo skin. Nowadays, the recipes often also include dried shrimp, palm sugar, and fish sauce. It is typically used in small quantities and paired with relatively bland-tasting dishes such as sticky rice and steamed vegetables.

Jaew bong

Jarkhlis pkhali is a traditional dip or spread originating from Georgia. It is usually made with a combination of beetroot, walnuts, garlic, coriander, chili powder, vinegar, salt, and pepper. The walnuts and garlic are ground into a smooth paste, and it's then mixed with the coriander, vinegar, chili powder, and boiled grated beetroot. The mixture is brought together into a thick and smooth paste that's served on platters and often garnished with dill and coriander. Jarkhlis pkhali is served cold or at room temperature.

Jarkhlis pkhali

Cucumber chutney is a traditional chutney made with cucumbers as the main ingredients. Other ingredients usually include grated coconut, cumin seeds, red chili peppers, gram dal, jaggery, coriander leaves, gram dal, mustard, oil, curry leaves, and salt. There are many cucumber chutney variations made with different additional ingredients such as lemon juice, garlic, and black pepper. The ingredients are blended until coarse, and the chutney is usually served as a spread or a dip, but it's also used as an accompaniment to rice or street food snacks. It is believed that the best cucumber chutney has flavors that are spicy and tangy. Over time, cucumber chutney ventured to the Caribbean from India, and it's often used as a topping for doubles, a staple of Trini street food consisting of two fried flatbreads filled with curried chickpeas.

Dip