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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/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)

See also※

• List of condiments
• List of Pakistani spices