3

votes

Are there any commercially available Indian condiments that are paleo-friendly?

Answered on August 19, 2014
Created August 11, 2011 at 10:58 AM

Setting aside for now the usual "Why don't you just make your own?" argument, are there any commercially available Indian condiments/simmering sauces that are paleo-friendly? I'd like to throw some leftover pieces of chicken into some masala (or other sauce) for lunch every so often.

Recommend some brands by name, please! :)

1d0497f8781845ab371b479455bfee8e

(11157)

on August 11, 2011
at 10:59 PM

Well that's a bummer :(

E7be2ce38158357f5dacae07b43d1b29

on August 11, 2011
at 10:45 PM

I just checked the labels at the store - for the three curry flavors, canola oil was the second ingredient. For the tikka paste, it was third.

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on August 11, 2011
at 03:26 PM

I love mango chutney curry.

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on August 11, 2011
at 03:25 PM

Yes on this. Add curry to make a mango chutney curry over chicken.

Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on August 11, 2011
at 02:03 PM

Www.worldspice.com

Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on August 11, 2011
at 01:58 PM

Ive never found any good ones. I have a few simmer sauses from TJs that are just OK. I got them pre-paleo. There are whole and ground spice blends from seattle spice merchant that are AMAZING. Sort of does half the work for you. Love them.

D30ff86ad2c1f3b43b99aed213bcf461

on August 11, 2011
at 01:21 PM

I've seen Taste of India, which looks promising but has sunflower seed oil. :-/

5ccb98f6ae42ce87e206cf3f6a86039f

(11581)

on August 11, 2011
at 12:28 PM

I'd like to find some good brands too, but for now I make my own.

5ccb98f6ae42ce87e206cf3f6a86039f

(11581)

on August 11, 2011
at 12:28 PM

In my experience with most of this line, the oil quantity is pretty significant.

5ccb98f6ae42ce87e206cf3f6a86039f

(11581)

on August 11, 2011
at 12:27 PM

Delicious, but lot's of sugar.

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7 Answers

1
98bf2ca7f8778c79cd3f6c962011cfdc

on August 11, 2011
at 02:47 PM

I have not found one and I've looked. I will use Seeds of Change simmer sauces sometimes but they have sunflower oil in them. I try to make my own and freeze in 1 cup portions so I can use them as you describe. Just pull it out and dump it over some meat and veggies when I need something a little different.

1
E7be2ce38158357f5dacae07b43d1b29

on August 11, 2011
at 01:30 PM

I'd get one of the MDH spice mixes and mix it into coconut oil to help preserve the flavor and help liberate the spices. I agree that Patak's has a lot of veg oil in things like the tikka paste. If you can't get MDH (or another spice mix brand) locally (I get them at an Indian grocer) then Amazon has them:

http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=indian+spices&x=0&y=0#/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=indian+spices+masala+mdh&rh=i%3Aaps%2Ck%3Aindian+spices+masala+mdh

I like Sharwood's stuff, too, but a jar of sauce doesn't keep as well as spices in coconut oil - the whole jar has to be used pretty quickly. I'd make it strong like the tikka paste and just use a big heaping tablespoon of it with the meat/vegetables and thin with coconut milk.

I've been using the jar stuff but sometimes the big batch is too much. I think I'd make Indian in little batches more often if I got around to making a paste, so I need to heed my own advice here. The spices in powdered form are a little hard to use and take a while to infuse. I should really do this myself, as I am trying to get more turmeric and other spices into my diet more regularly. I may mix some up later, and bump up the turmeric into whatever Indian mix I have in the cupboard. As much as I am great at cooking and making things from scratch, Indian is much harder to get just right!

        • EDIT - - - -

Ok, I made this earlier today by mixing two kinds of MDH spice mixes I have and some amchur (mango) powder, along with extra turmeric, paprika and dried parsley. I warmed coconut oil just enough to liquefy it and mixed it with the dried spices. Since I wasn't wild about how it settled out when it solidified, I added some olive oil so it would be easier to mix. It's not a pretty red color like Patak's, but it's tasty and should be convenient to use. I don't think it will need refrigeration, but since I added the mango powder (which is very tart, and perhaps a good sub for tamarind) I'm not as sure about that, so I will probably refrigerate it.

A note about MDH... there is added salt in the mixes FWIW. It's also made in India and much hotter than any of the Patak's or Sharwood's sauces/pastes I have used, so bear that in mind.

My only concern now is that I haven't used any of the MDH spices much since I was diagnosed with celiac disease last year, and I'm somewhat sure I've been glutened by cross contamination from cheap Indian spices before, probably from making flour on the line before grinding spices on the same machinery (and this is not uncommon for people with celiac disease). I didn't have any problems after my last visit to an Indian restaurant, so I am hopeful. Anyway, it's probably not enough gluten to bother someone who isn't sensitive, but in case anyone with celiac disease is reading this, I figure it's worth noting that Indian spices can be suspect for cross contamination.

1
0bc6cbb653cdc5e82400f6da920f11eb

(19235)

on August 11, 2011
at 11:37 AM

Mango chutney is my favorite Indian condiment.

are-there-any-commercially-available-indian-condiments-that-are-paleo-friendly?

Sharwood's Green Label Mango Chutney

Sharwood's is pretty good for commercial stuff and they label their stuff gluten free. I don't know if they sell outside the UK.

They do lots of Indian products.

One of my flatmates used to make all her own chutney, it would spread choking vinegar fumes throughout the kitchen for hours :P

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on August 11, 2011
at 03:25 PM

Yes on this. Add curry to make a mango chutney curry over chicken.

5ccb98f6ae42ce87e206cf3f6a86039f

(11581)

on August 11, 2011
at 12:27 PM

Delicious, but lot's of sugar.

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on August 11, 2011
at 03:26 PM

I love mango chutney curry.

0
2f6474df22ab45bba963768ac0659641

on November 01, 2013
at 09:48 PM

@Soul: I'm still moving slowly into being more paleo, and in particular, I haven't eliminated as many oils and hot peppers as some have. I use Ashoka brand, which has the following ingredients: mango, lime, virgin olive oil, carrot, salt, green chili, chili powder, mustard, fenugreek, acetic acid, coriander, turmeric, asafoetida, and cumin. I like this one, and at least, it doesn't use cottonseed oil, like so many do.

0
7eba3d743671649c1e06cacce0ba4e77

(1423)

on April 17, 2012
at 05:46 AM

There is lime pickle which is lemon fermented with different spices in oil(the flavour is really strong). Lol but my intuition tells me though that the oil would then be rancid and not very good(healthy).

0
F571bcba0e6196c3e53f599924eecab6

on August 11, 2011
at 05:23 PM

Not really a sauce, but I really like all Aroy-D curry pastes.

are-there-any-commercially-available-indian-condiments-that-are-paleo-friendly?

All you need is to thrown it on a some coconut milk - instant sauce.

0
1d0497f8781845ab371b479455bfee8e

(11157)

on August 11, 2011
at 11:50 AM

Patak's, available in the UK and US, great tasting sauces and curries, I use them all the time. All natural ingredients, tastes awesome. Some products might have a little veg oil in them, but not enough to be detrimental.

http://www.pataks.co.uk/products/

5ccb98f6ae42ce87e206cf3f6a86039f

(11581)

on August 11, 2011
at 12:28 PM

In my experience with most of this line, the oil quantity is pretty significant.

1d0497f8781845ab371b479455bfee8e

(11157)

on August 11, 2011
at 10:59 PM

Well that's a bummer :(

E7be2ce38158357f5dacae07b43d1b29

on August 11, 2011
at 10:45 PM

I just checked the labels at the store - for the three curry flavors, canola oil was the second ingredient. For the tikka paste, it was third.

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