Translations:Kashmiri cuisine/77/en
- Zamut Dodh, plain homemade yoghurt.
- Muj Chetein, translates to radish in yoghurt. A unique blend of grated radish and yoghurt, seasoned with a pinch of roasted cumin. The Kashmiri version of the quintessential raita.
- Doon muj chetein, walnut-radish raita.
- Zeresht Chetein, Barberry.
- Anardan Chetein, prepared with dried pomegranate seeds (called anardana) along with coriander and mint leaves.
- Zirish Chetein. Blackcurrants.
- Aelchi Chetein, sour cherries with a bit of salt.
- Gordoul Chetein, sour plum chutney.
- Pudna Chetein/Buran, a light chutney made out of green chillies and fresh mint.
- Ruwangun Chetein, tomatoes sautéed with green chillies and oil, until most of their juices evaporate.
- Ruwangun Haech Chetein, sun-dried tomato chutney.
- Martswangun Chetein, green chilli chutney ground in a mortar.
- Rohani Chetin, garlic chutney with red chilies.
- Kishmish Chetein, condimented sauce of raisins.
- Chounth Ta Danival Chetein, apple and coriander chutney.
- Aloo Bukhar Chetein, made with fresh plums, onions, sugar, lime juice and spices.
- Muj Chetein (variation), sautéed grated radish in mustard oil.
- Buzith Nadir Chetein, roasted lotus stem chutney.
- Buza/Foata Vangan, roasted/boiled and mashed brinjals mixed with curd.
- Dodh Al/Al Raita, bottle Gourd in yoghurt.