Guacamole is a gorgeously green dip that comes from Mexico. The word guacamole is derived from the Aztec words for avocado and sauce. This is a refreshing dip that can be eaten with crackers or nachos chips.

Although salsa is a Mexican sauce that is used as a relish, Indians are now open to new flavours and tastes and love this dish which can be served as a fresh chutney on the side.

This is an unusual dressing which adds a bitter note to the flavour of the salad. If you feel that it's quite strong, add more honey.

East Indian Tomato Chutney Chutneys add flavour to every Bengali lunch: they are incredibly versatile. Tamatar chatni is a good dip for savoury snacks such as pakoras or bhajis.

Chutney or ‘chatni’ is a Sanskrit word meaning ‘for licking’ or savouring which is precisely its purpose at the dinner table together with the other dishes at a meal.

This is a sticky chilli hot relish which can also be served with poppadoms or naan breads. Pleasingly crunchy, it can also be used in sandwiches and on top of jacket potatoes.

Tangy and sweet, this chutney is an accompaniment to many Indian snacks such as pakoras (gram flour fritters) or bhajis.