Indian cuisine is known for its wide range of sauces and condiments that enhance the flavors of various dishes. These sauces and condiments are used to add spice, tanginess, and depth to Indian meals. Here are some common sauces and condiments used in Indian cuisine:

Tamarind Chutney (Imli Chutney): A sweet and tangy sauce made from tamarind pulp, sugar, and spices. It is used in chaats, samosas, and as a dipping sauce for snacks.
Mint Chutney (Pudina Chutney): A green chutney made from mint leaves, coriander, green chilies, and spices. It is often used as a dip for kebabs and snacks.
Coriander Chutney (Dhaniya Chutney): A chutney made from fresh coriander leaves, green chilies, and spices. It’s commonly used as a dip for snacks and chaats.
Coconut Chutney (Nariyal Chutney): A South Indian favorite, this chutney is made from grated coconut, green chilies, and tempered with mustard seeds and curry leaves. It’s served with dosa, idli, and other South Indian dishes.
Red Chili Sauce: A spicy sauce made from red chili peppers. It’s used as a condiment and to add heat to various dishes.
Tomato Ketchup: Tomato ketchup is popular in India and is used as a condiment for snacks, burgers, and fast-food items.
Pickles (Achaar): Indian pickles come in a variety of flavors and ingredients, including mango, lime, mixed vegetables, and more. They add a burst of flavor to meals.
Raita: A yogurt-based condiment with spices and herbs. It is often served as a side dish to cool down spicy curries and biryanis.
Mustard Sauce: Mustard sauce is used in some regional cuisines, especially in the eastern parts of India. It adds a pungent and tangy flavor to dishes.
Hot Sauce: Various hot sauces and chili pastes are used to add heat to Indian dishes. They include green chili sauce, red chili paste, and more.
Sambar: A South Indian lentil-based stew, sambar is used as a side dish and a condiment to accompany rice, idli, dosa, and other South Indian dishes.
Chaat Masala: A tangy and spicy spice blend used in street food and snacks like chaats and bhel puri.
Chutneys: There are numerous types of chutneys in Indian cuisine, made from ingredients like dates, tamarind, onions, and garlic. These chutneys are often used to complement various dishes.
Ketchup and Mayo Combos: In recent years, the combination of tomato ketchup and mayonnaise, sometimes referred to as “sauce,” has gained popularity as a condiment for fries, sandwiches, and snacks.
Yogurt-Based Dips: Dips made with yogurt and various spices and herbs are used to accompany dishes or as a dipping sauce for snacks.

These are just a few examples of the many sauces and condiments used in Indian cuisine. The combination and variety of these sauces can vary greatly based on regional and personal preferences. They are essential for adding flavor, texture, and depth to Indian dishes.