The following is a partial list of condiments used in Pakistani cuisine:
Achars
Achar are made from certain varieties of vegetables and fruits that are finely chopped and marinated in brine or edible oils along with various spices. Some varieties of fruits and vegetables are small enough to be used whole. Some regions also specialize in pickling meats and fish.
Carrot achar
Cauliflower achar
Garlic achar
Gongura achar
Green chilli achar
Hyderabadi pickle
Lemon achar
Mango achar
Chutneys
Chutney is a family of condiments associated with South Asian cuisine made from a highly variable mixture of spices, vegetables, or fruit.
Cilantro chutney (coriander leaves) Coconut chutney Garlic chutney (made from fresh garlic, coconut and groundnut) Lime chutney (made from whole, unripe limes) Mango (keri) chutney (made from unripe, green mangoes) Mentha chutney Onion chutney Tamarind chutney (Imli chutney) Tomato chutney
Sauces
Raita (a cucumber yogurt dip)